Rice pilaf
A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up and cook.
The stuffing eliminates the need for a sauce. Each bite of chicken includes the sweetness of the sun-dried tomato pesto, the wilted spinach and creamy melted goat cheese. If you are feeling creative, change the flavor of your roulades by using basil pesto and experimenting with some of your favorite cheeses.
A roulade makes a beautiful presentation. Slice it in half on a bias or in a few rounds and serve over rice pilaf.
Since the roulades take 15 to 20 minutes to roast, be sure to have all your ingredients ready before you start rolling.
Warm the chicken stock in a small saucepan over medium-low heat.
Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion. Pour in the warm chicken stock, add the bay leaf and bring to a boil. Cover, reduce the heat and simmer until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the bay leaf and season to taste with salt and pepper.
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