Parmesan encrusted chicken roulade

INGREDIENTS:
One or two chicken breasts (depending on serving size)
Half a cup of sun dried tomatoes
Two cups or small bag of shredded mozzarella
Baby spinach
Panko bread crumbs
Parmesan or Romano cheese
2 eggs
2 cups of milk
Salt and pepper
¼ pound of butter
7 to 10 basil leaves
2 oz. Of clover honey

STEPS:
Prep
Egg wash: Whisk eggs and milk together.
Crust: Equal parts parmesan and bread crumbs.

Run knife down the middle of the breast to “butterfly” it. Place on cutting board and cover with plastic wrap. With a meat tenderizer, lightly pound the chicken breast until it is even and thin. (You can also purchase these prepped chicken breasts at the grocery)

On the inside of the breast, place spinach, half of mozzarella and sundried tomatoes.

Start with the smallest end of the chicken and begin to roll the chicken. When complete, run skewer through the roulade to keep together.

Dip the roulade in the egg wash, and then roll it in the bread crumb/Parm mixture.

When it has been evenly coated you may begin cooking.

Option #1: Place in pan of oil on medium to medium high heat and turn chicken breast so that every bit of the roulade gets browned. Once browned, remove from heat. Slice these into small pieces and finish them in the oven (450) for about five minutes. Serve with honey basil butter.

Option #2: Once breaded, simply place on a greased baking pan and oven bake at 450 for about 10 to 12 minutes. You can use the same steps as far as slicing the breast to make sure it has finished cooking. When the roulade is finished, serve with honey basil butter.

Honey Basil Butter
Allow butter to come up to room temperature, for easy mixture.
Next, in a food processor or mixing bowl, mix the butter until it is smooth in texture.
Add your basil until it has been blended well then honey.
Salt to taste.
Serve at room temperature

Ashland Pub
2453 Old Shell Road, ( 1 block East of Florida St in historic Midtown Mobile)
Mobile, Al 36607
251-479-3278
Open Mon-Sat, 11a-10p, Sunday Brunch 11a-3p
www.ashlandmidtownpub.com

ABOUT THE CHEF:
Kevin Ollis has been cooking since 2002 at a variety of restaurants in the Mobile area. Became Head Chef at Ashland Midtown Pub in 2008.

Established 2008, Ashland Midtown Pub offers gourmet pizzas, calzones, po-boys, salads and other specialty dishes. Located in the heart of historic midtown Mobile, Ashland’s staff prides themselves in serving only the finest selections of Italian cuisine. With a relaxed, no smoking atmosphere, Ashland is perfect for your family, business or social event! Join your friends for good times with one of our many specialty beers only at Ashland Midtown Pub!!!