Grizzly'sBBQ

Roulade comes from the French word Roule, or Roll. It is simply a meat which is rolled up with some type of filling. The filling can be anything from a cheese type spread, vegetables or even another type of meat.

The spicy heat of the dish can easily be modified to suit your taste. For instance, the Pepper Jack cheese can be substituted with Monterey Jack. You can also add finely diced pickled Jalapeno peppers to the sausage mix. Ground Arbol or Ancho Chiles can also be added. They will add an additional element of flavor. Just be aware that the Chorizo itself is highly seasoned, so add additional spices sparingly at first.

The Chicken Breasts should be pound thin, to about 1/4 inch. This is done by placing the meat between two sheets of plastic wrap and striking it repeatedly with a meat mallet, a cast Iron skillet, or even a rolling pin. Strike it at a slight angle as this will push the meat in a specific direction.

Masa Harina is simply a flour which is used to make Tortillas. DO NOT substitute any other type of flour or corn meal for the Harina as they are produced quite differently and yield different taste. Masa Harina can be picked up at most grocery stores or Mexican markets. Look for flour specifically made for Tortillas and Tamales.

You will need:

• Cast Iron or Oven Safe covered skillet

• 4 - Chicken Breasts - pounded flat (the thinner the better)
• 12 oz - Chorizo Sausage - casings removed and finely chopped *
• 1/4 tsp. - Ground Cumin
• 2 Cups - Pepper Jack Cheese
• 3 Tbls. - Canola Oil (or EVOO)
• 1 1/2 Cups - Masa Harina (Tortilla flour)
• 1/2 Cup - Chicken Broth
• 1 Cup of your favorite Salsa

Preheat grill to 375 degrees F (190 degrees C).
1. In a skillet over medium heat, brown the chorizo, remove to medium size bowl and set aside to cool completely.
2. Stir together the chorizo, cumin and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up.
3. Roll stuffed breasts in masa harina until coated completely.
4. Heat oil in skillet and place rolled up chicken seam-side down into the oiled pan, browning all sides.**
5. Add Chicken broth to the pan, cover and bake in a preheated oven about 15 minutes or until juices run clear.
6. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.

* - In the United States, especially in the southwest, Chorizo sausage can be found in most major grocery stores and Mexican markets. Although often sold in traditional casings many markets also sell bulk Chorizo without the casings.
** - Browning the roulade on the seam side first will seal it and prevent it from unrolling.