Chicken Roulade Appetizers

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Ingredients

Serves
36
-
+
Conversion
Metric
Imperial
Roulade
1/4 cup butter or margarine
1/3 cup all-purpose flour
1 1/2 cup milk
6 egg yolks
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp pepper
6 egg whites
1/2 tsp cream of tartar
Filling
1 1/2 cup cooked chicken, chopped
1/2 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped
2 green onions, chopped
2 tsp curry powder (optional)
1/4 tsp salt
1/2 cup mayonnaise
pinch of cayenne pepper
Nutritional Facts
Amount Per Serving
76 Calories
Protein
3.6g
Fat
6g
Carbohydrate
1.9g

Directions

Preheat oven to 375 F (190 C). Lightly grease a 15 x 10 inch (38 x 25 cm) jelly roll pan or baking sheet with edge. Line with parchment paper or foil, shiny side up. Grease well and flour lightly.

Roulade:

In a medium saucepan over medium heat, melt butter or margarine. Stir in flour and cook 1 minute. Add milk. Cook, stirring, until mixture comes to a boil; simmer 2 minutes. Remove from heat. In a bowl, beat egg yolks, adding a few tablespoons of the hot milk mixture, then beat egg yolk mixture into milk mixture. Season with salt, nutmeg and pepper. Pour into a medium bowl and cool slightly. In another bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold into yolk mixture. Spread mixture in prepared pan. Bake 15 to 20 minutes or until golden and top feels firm. Let stand 5 minutes. Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely. Cut crosswise in half to make 2 rectangles, 10 inches (25 cm) wide.

Filling:

Combine all ingredients. Spread filling on rectangles, leaving a 1 inch ( 2.5 cm) border on all sides. Starting with a 10 inch (25 cm) side, roll up both rectangles. Cover separately with plastic wrap and refrigerate for at least 1 hour. (May be prepared 2 days in advance). Cut into 1/2 inch (1 cm) slices and serve.

Preparation: 15 minutes

Cooking: 18 minutes

Refrigeration: 1 hour