Pickle Radish Chicken Roulade

My Pickle Radish Chicken Roulade recipe appeared on a now-defunct food website. Happy with the reult, I set the recipe aside to make it again and post in this space. The years go by. Don’t they? My New Year’s housecleaning included my recipe files and I found it again. Immediately, I had to re-make it and share it in this space.

I don’t know about you but I am always looking for a good chicken dish that is out of the ordinary. Originally, I spotted a version of this Pickle Radish Chicken Roulade in a German cooking magazine.  This is the original inspiration for the first go-round. Also, this recipe is a good excuse to use up the jar of bread and butter pickle chips hanging around in my fridge. The recipe calls for whole pickles. However, uuse up whatever you have.

There is a surprise inside this Pickle Radish Chicken Roulade.  Having leftover smoked ham slices from the holidays is the motivation to re-make this dish. Top ham slices with fresh dill and roll up inside chicken breasts seasoned with salt and pepper.

Saute chopped fresh radishes and chopped pickles with minced garlic. Then, simmer them in pickle brine. Finally, stir in sour cream, and done!

Tips to make this Pickle Radish Chicken Roulade recipe:

• Soak the toothpicks in water before you use them. I doubt they will catch fire because the recipe is not baked in the oven. However, safety first.
• The recipe calls for red radishes. There are so many other pretty colored varieties. So take your pick.
• Swap out the ham for whatever you like. Prosciutto and bacon come to mine. However, you can leave it out entirely.
• Substitute the sour cream for this Pickle Radish Chicken Roulade. Use a low-fat version or low-fat yogurt if you are watching your weight. Alternatively, for a richer experience, use creme fraiche for a richer sauce.

Print

Chicken Roulade in Pickle Radish Cream

Course Dinner

Cuisine German

Keyword Chicken, chicken dinner, Chicken Roulade, pickles, Radishes

Prep Time 25 minutes

Cook Time 40 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 4 Chicken breast
• 3 tablespoons canola oil divided
• 1 garlic clove minced
• 3 large dill pickles
• 8 small red radishes
• 3/4 cup pickle juice
• 1/4 cup water
• Salt & pepper to taste
• 4 slices smoked ham
• 1/4 cup chopped fresh dill
• 1/2 cup sour cream

Instructions

1. Soak toothpicks in water.
2. Pound the four pieces of chicken until they are flat.
3. Season with salt & pepper. Set aside.
4. Chop the pickles & radishes into small pieces.
5. Heat 1 T canola oil in a skillet over medium heat.
6. Add garlic clove . Stir 1 min. and stir.
7. Add pickles & radish. Cook 5 min. stirring frequently.
8. Stir in pickle juice & water. Season with salt & pepper to taste.
9. Bring to a boil, lower the heat. Simmer 10 min.
10. Lay the smoked ham slices on top of each piece of seasoned chicken.
11. Sprinkle the dill over the top. Roll each piece of chicken up. Fasten with toothpicks.
12. Heat 2T of canola oil. Add the chicken rolls to the pan. Brown evenly, making sure the chicken is cooked all the way through.
13. Cover with foil. Set aside.
14. Transfer pickle & radish pieces to a bowl.
15. Heat the remaining liquid and whisk in the sour cream Season with salt & pepper to taste.
16. Add pickle & radish pieces. Cook 3 min.
17. Pour the sauce over the chicken rolls & serve.

Like this recipe? Also, check out some of these other roulade recipes:

Lemon Basil Beef Roulade

Savoy Cabbage Apricot Bacon Roulade

Toasted Almond Chicken Roulade in Orange Cream Sauce

PLUM HAVARTI CHICKEN ROULADE