It is so nice to post about food again. Sundays are ideal for me to spend some nice time in the kitchen, cooking what we like. My husband is not a meat lover; he's more a vegetable person, but he certainly loves this dish because it is so light and tasty.

A chicken roulade is easier to make than we think. We just take some chicken breast fillets, pound them flat, and stuff it with our favorite ingredients; cheese is usually a must, for it helps the stuffing keep in place as we slice it once it's done. We can get really creative to coat it, too; I used egg and cornmeal to make it gluten free. And I topped it with a homemade tomato and parsley sauce to make it fresher.

To make this chicken and beef roulade, you'll need:

• 200 gr chicken breast fillets
• 100 gr finely chopped tenderloin
• 50 gr finely chopped bacon
• 100 gr canned mushrooms, chopped
• 1 cup finely chopped onions
• 2 garlic cloves, grated
• Salt and pepper to taste
• A little egg and cornmeal to coat the roll
• Enough olive pomace oil to pan fry

For the sauce:

• 1/4 cups tomato paste
• 1/4 cups finely chopped parsley
• 2 garlic cloves, grated
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1/2 cups water
• Salt to taste

Making this roll is actually an easy and quick process:

First of all, you must prepare the filling so it is cool at the moment of stuffing the chicken breast fillets. As you can see below, I used yogurt to season the tenderloin.

I sauteed the onions and bacon first. A minute later, I added the meat.

Finally, I chopped the canned mushrooms and added them too into the wok.

While I waited for the filling to cool down, I pounded the chicken fillets as flat as I could.

I added the fillings. I used feta cheese this time because I had some in the fridge, but I usually put mozzarella or Gouda.

Once I had stuffed the chicken breast, I tightly roll the it into a log and wrapped tightly in plastic wrap. To make it as tight as I needed, I grabbed the two ends of the plastic wrap and rolled to twist them.

I let it then rest in the fridge for an hour. Then it was ready to be coated. I used egg and cornmeal to make it gluten free, which we prefer.

I cooked it on the stove. I turned it over and over to get it crispy on the outside. Then I let it cook for 45 minutes.

While the roulade was cooling down a little, I made the tomato and parsley sauce to put it on top and make it moist and fresher. I just sauteed the garlic and parsley a little in butter and added the tomato paste to let it cook for 1 minute. I added the water, vinegar, and sugar and let it cook for another minute. Salt to taste, and that was it!

I topped my roulade with the sauce and it was pretty and ready for the pic XD

We're very traditional at home, and what is more traditional than rice and fried plantain to complement our lunch!

I hope you feel like trying making a chicken roulade with your favorite ingredients. Two things you must remember: roll it tight when preparing them and once ready, always wait until it is cool to slice it.

Enjoy!

Unless specified, all images and text are my own. If any GIFs here, I have created them with Giphy.