Chicken Roulades Recipe
Chicken Roulades, Crunchy on the outside, moist on the inside.
2 chicken breasts
salt & pepper to taste
4 slices mozerella cheese
1/2 cup breadcrumbs
1/4 cup oil for frying
2 teaspoons mayonnaise
1/2 red pepper cut in long strips
1 teaspoon milk
1 tablespoon all purpose or potato flour
Cut the chicken breasts into 4 slices. Then tenderize the chicken breasts by pounding thin. Add salt and pepper, and then spread mayonnaise over them.
Put a slice of cheese and a slices of red pepper on each chicken breast.
Roll up the chicken breasts gently, and insert toothpicks.
*Be sure to count how many toothpicks you put in each one so that you are sure to remove them all before eating.
Sprinkle with flour. Dip in stirred egg and milk.
Dip each rolled breast into the breadcrumbs.
Put 1/4 cup cooking oil into a frying pan and heat the oil.
Put the chicken roulades into the hot oil and cook until nice and brown on one side.
Flip to do all sides so they are nice and crunchy all the way around.
They are done when the chicken is not pink.