RFCJ RECIPE ARCHIVE
Posted by : Rina Perry Soup-Chicken Roulade - meat
What a wonderful opportunity to prepare some left over cooked chicken that you have from your chicken soup. LEFT OVER COOKED CHICKEN ROULADE Source: From my mother with love & more My friend Pola Oren. Yield: 4 - 6 roulade (each roulade about 4 -6 servings) Ingredients; 2 cups Cooked chicken cut in small cubes. 3 Onions cut very small. 1 Can sliced mushrooms , champignons, drain. 1/4 Cup Oil or veggie shmaltz. Salt, and freshly ground pepper. Puff pastry, I buy the frozen one. Directions; Put the frozen pastry in the refrigerator to thaw . In a large skillet, or a wok, fry the onions with the shmaltz till nicely gold in color, Add the mushrooms mix for few minutes. Add the chicken and stir on high heat again for few minutes, add the salt and pepper. Cool completely. Roll out on a floured board the puff dough to a rectangle leaf . Put some of the chicken filling only on the lowest part of the dough (near you ), fold a little from the sides and start rolling tightly upwards. Arrange on an oiled baking sheet, and continue with the rest of the chicken filling. ***Note.1. Brush the roulade with 1 egg yolk with 1 tbsp oil. Bake in pre heated 350f hot oven about 35 - 45 minutes, or until nicely baked. ****Note: 2. At this stage, you can freeze it. To bake it. Take it out of the freezer, defrost and then bake. Serve with Mushroom roux on top. Enjoy. Rina.
