Chicken Rouladen in Marsala Sauce

           Chicken Rouladen in Marsala Sauce 

My husband and I are currently on a high protein diet (and it works). So chicken it is a lot for us currently. So I am trying all kinds of new chicken recipes to keep it interesting. Chicken Rouladen is something very common in Germany. You can roll all kinds of things in it. For example Spinach, Artichoke hearts, Feta cheese, sheep cheese and so on. I used Mozzarella since its low in fat but higher in protein. But feel free to experiment with your favorite cheese/vegetables.

This is what you need:

- Chicken Breasts

- Mozzarella (skim)

- fresh Rosemary, 1 Stack  finely chopped

- 1 small onion, minced

- 1 glove Garlic, minced

- bit of red pepper flakes

- 100 ml heavy cream or Crema Media (less fatty)

- 1 TBSP Lemon juice

- 40 ml Marsala 

- 200 ml chicken broth

- salt

- Chicken seasoning (I used the german one, it contains a lot of Paprika) 

- 1 TSP Tomato Paste

- Parsley (optional) 

- Paprika 


This is how you do it:

Preheat oven to 320 Degrees. Take the chicken breasts, remove all kinds of fat. Butterfly it (cut through the middle but not all the way to the end, so when you open it, it looks like Butterfly wings. Put some cling foil over it and pound it as flat as you can without ripping it (for example with a frying pan). 
Season the chicken inside with salt and pepper and some of the finely chopped Rosemary. Lay in the Mozzarella cheese and roll it up. Secure ends with a meat pick. Season the outside of the chicken with the chicken seasoning.
Add some Olive oil to a pan and sear the chicken Rouladen on each side for around 5-7 min.. Then remove the Chicken Rouladen from the pan, wrap it in aluminium foil, and place it in the preheated oven for around 12-15 min or until internal Temp. is 165. 
Do not wash the pan. Add 1 TBSP of Butter to it and now, on medium heat, add the onions and cook until translucend. Now add the minced garlic and some red pepper flakes. (to your heat tolerance) Add the rest of your Rosemary and the Tomato Paste and let sit for another min.. Then add the Marsala to the mixture and let it cook for around 2 min so the Alcohol can escape. Now add the heavy cream or Crema Media and cook for another 3 min.. Now add 150-200 ml of your chicken broth, depending how creamy its going to be. If you think after 150 ml its to thick, add the other 50 ml. I used the whole 200 ml. To round this up, add the Lemon juice, Salt to taste and a TSP of Paprika. \
Remove the chicken from the oven, check the internal Temp and when its done, remove the chicken from the aluminium foil. Add the drippings to your sauce. Remove the picks and cut in half, place it on the plate and add the Sauce to it. 

Serve it with rice or whatever you like. Cream spinach recipe you can find already on my blog.

Guten Appetit