Chicken Roulade Westphalia
with Westphalian Ham and Emmentaller Cheese


2 large 12 oz. chicken breast
or can substitute 1-1/2 lb of turkey breast

3 oz of Ementaler cheese (or Swiss cheese)
1 tablespoon fresh chopped Marjoram
1 teaspoon no salt seasoning (optional)
4 oz. Westphalian ham ( may substitute prociutto)

oil for browning
3 cups chicken stock
1/2 cup white wine

Slurry for sauce
1 cup water or milk
1/4 flour whisked smooth


Pound the chicken breast or turkey till it is about 1 / 4 inch thick, between a plastic storage bag. Slit the side it is easier to slide the breast in and out. The knife is showing that I buttefly cut the breast, so I wouldn't have to pound it so much.

I sprinkled no- salt seasoning on the breast and then sprinkled the chopped parsley and marjoram.

Then I put the Emantaller cheese on.

Roll up the breast.,Roll the Westphalian ham around the breast. Sometimes They make it easy many packages have it already layed out staggered so you can lay it down and roll it .

Secure the bottome with tooth pics and you are Ready for cooking. You could also tie it with butchers string.
Brown lightly in the pan with a little cooking oil.Flip them over and do the same.

Add the chicken stock,white wine, cover and simmer for approximately 20 minutes. The Roulade is done when it reaches 160 degrees internal temperature. Let it sit on the cutting board for a few minutes before slicing.

Strain the stock, put back into the pan
and thicken the sauce with 1 cup of water or milk and 1 / 4 cup of flour mixed smooth into a slurry.