Chicken Roulade Westphalia
3 oz of Ementaler cheese (or Swiss cheese)
oil for browning
Slurry for sauce
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.
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