Today while I was standing there using my freezer as the most expensive air conditioning system known while I tried to move the synapses in my brain closer to each other to figure out a dinner plan, I decided to make a roulade for dinner. It's easy, fast, tasty, and makes use of several left-over items in the fridge. And then it dawned on me - we all have some sort of casserole in our cooking repertoire. Mine just happens to be a roulade. It's my go-to dish when I'm at a loss for what to make for dinner.
Tonight's roulade made use of several items - marinara sauce I made on Friday, butternut squash from a puff-wrapped cod last night, fresh carrots (shredded), rice (still had to cook it), and cheese. While this new dish may not be of new ingredients, it's a new interpretation of existing parts.
Tonight's roulade
- 1 Chicken breast - pounded thin (1/4")
- 1 Carrot, shredded
- 1/2c cooked butternut squash (diced)
- 3T butter
- Cheese (I used cheddar this time)
- 1/2c Rice
- 1c Marinara sauce
1. Preheat oven to 400F degrees. Prep a baking platter (just foil on a baking tray was all I used tonight).
2. Butterfly and pound chicken breast thin, and season both sides with salt and pepper
3. Layer onto the pounded chicken breast shredded carrot, butternut squash, cheese, and rice (in that order). The butter, I dotted amidst the butternut squash. The rice, I laid just in the middle of the roulade roll.
4. Roll from end to end, taking care not to squish everything out as you push the roll along. Use toothpicks to hold roll together if necessary.
5. Transfer roulade to the baking platter. Pour on marinara sauce evenly over roulade.
6. Bake for 30 minutes. Remove from oven immediately after baking, and let rest outside of oven for 5 minutes.
7. Slice and serve.
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