Emeril Lagasse recipe?

Question

I had a book with recipes from Emeril Lagasse's restaurants. In it was a recipe for "funky chicken roulade" that was fantastic. Unfortunately the book has been lost. Does anyone have that recipe book and that recipe?

Answer 1

Favorite Answer

Funky Chicken Roulade

Emeril’s take on Chicken Kiev.

4 6-ounce boneless, skinless chicken breasts, rinsed and patted dry

10 ounces mild Italian sausage, removed from the casings and crumbled

½ cup fine dry bread crumbs

¼ cup freshly grated Parmigiano-Reggiano

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 teaspoon Worcestershire sauce

1 teaspoon Emeril’s Kick It Up Red Pepper Sauce or other hot pepper sauce

2 teaspoons Emeril’s Original Essence or Creole Seasoning

2 teaspoons olive oil

½ cup Creole Marinara

1 recipe Parslied Rigatoni

Preheat the oven to 350 degrees. One at a time, place the chicken breasts

between two sheets of plastic wrap and pound with the flat side of a meat

mallet until about ⅛-inch thick. Set aside.

Heat a medium skillet over medium-high heat. Add the sausage and cook,

stirring, until browned, 8 to 10 minutes, Remove and drain on paper towels.

Combine the sausage, bread crumbs, cheese, basil, parsley, Worcestershire

sauce, and hot sauce and mix well. Lay each chicken breast flat on a piece

of plastic wrap with a short end facing you. Spread one-quarter of the

filling over the center of each breast, leaving about ¾-inch uncovered at

the top. Starting at the end closest to you, roll the chicken up around the

filling, like a jelly roll. Secure each breast with three toothpicks and

season with ½ teaspoon Essence. Place in a baking dish and drizzle ½

teaspoon of oil over each breast.

Bake for 12 minutes. Remove from the oven (leave the oven on) and top each

roulade with 2 tablespoons of the marinara sauce. Return to the oven and

bake until an instant-read thermometer inserted in the center of a roulade

reads 165 degrees, 8 to 12 minutes more. Remove from the oven and discard

the toothpicks.

Cut each roulade into 4 equal pieces and transfer to plates

Serve with the rigatoni.

Answer 2

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Answer 3

Well, yeah someone holds up a sign for people to applaud but people who have been watching a long time just know that its one of his trademark things, he loves garlic and loves to add garlic to food and if you like his cooking then you cheer him when he adds garlic.