This dish is truly an impressive and elegant surprise while actually quite simple to prepare. When tenderizing the chicken, be sure not to pound too hard to avoid creating tears or holes in the breasts.
Serves four as an entree
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- For the Roulades:
- 4 6 to 8-ounce chicken breasts, skinless and boneless
- 4 oz. Tofutti cream cheese (1/2 a tub)
- 4 pieces of thinly sliced deli ham or prosciutto
- ¼ cup fresh thyme leaves or parsley , plus more for garnishing (optional)
- ¾ cup breadcrumbs
- ¼ cup flour
- 1/2 t. salt
- ¼ t. coarse black pepper
- 2 egg whites, lightly beaten
- For the Sauce:
- ¼ cup olive oil
- 3 T. white flour
- ½ cup soy yogurt
- 1 ½ cups soymilk
- 1/3 cup soymilk powder
- 3 T nutritional yeast
- ¼ cup finely ground cashews
- 1 t. dried thyme
- 1 t. red wine vinegar
- 1 t. salt, plus more for seasoning
- ¼ t. pepper, plus more for seasoning
Preparation:
1. Preheat the oven to 350 F. Lightly oil a small casserole or ovenproof baking dish.
2. Prepare the roulades. Place the chicken breast between two sheets of plastic wrap and pound with a mallet until chicken is tender and about ¼” thick. Spread half of the dairy-free cream cheese on each of the breasts and lay the ham slices on top of the spread. Spread the remaining cream cheese on top of the ham slices and sprinkle the fresh herbs on top of the spread. Starting at one of the ends of the breasts, roll into tight rolls, and set aside.
3. In a small bowl, combine the breadcrumbs, flour, salt and pepper. Carefully, holding the roulades tightly together in your hands, dip each roulade into the egg white and then the breadcrumb mixture, turning to coat completely. Place the roulades, seam-side down, into the prepared casserole dish and set aside while making the sauce.
4. Prepare the sauce. In a small saucepan over medium heat, heat the olive oil. Once hot, add the flour and cook for about 1 minute, whisking constantly, until the mixture is thickened. Continuing to whisk constantly, add the soy yogurt, soymilk, soymilk powder, nutritional yeast, ground cashews and dried thyme. Whisk until all lumps are dissolved and cook until mixture is slightly thickened, about 1-2 minutes more. Add the red wine vinegar, salt and pepper, mixing until well combined.
5. Pour the sauce over the roulades and bake until golden brown, about 20-30 minutes. To serve, cut into slices and garnish with fresh herbs if desired.
