Copy Cat: Brew Co. Apple Chicken Roulade

Recently Dan and I made a little trip to Springfield, MO. I was in the market for a new camera and the weather was not allowing us to do anything but be lazy. We found it to be the perfect day for a road-trip!

Almost every time we travel to Springfield, Dan and I both agree to eat at the Springfield Brewing Company downtown. We love the atmosphere of this brewery and the history behind it all. And of course, the brews and the food are amazing!

Each time we visit, I do my best to try something new on the menu and so far we have loved everything! This time, I had the Apple Chicken Roulade… and it changed my life. HA!

I immediately told Dan that he had to try it and that I felt determined to recreate it at home. So today, I am sharing my “Copy Cat” version of Brew Co.’s “Apple Chicken Roulade.” My favorite part of this dish is the flavor of the apples and the goat cheese together! There are so many different flavors in this recipe but they come together perfectly, each flavor complimenting the next.  Bursts of happiness in my mouth! When I made this at home, Dan said “I don’t even know what is in my mouth right now… but it is amazing!”

It is safe to say we were both fans of this unique recipe!

Copy Cat: Brew Co. Apple Chicken Roulade:

FOR THE CHICKEN:
4 Boneless Skinless Chicken Breasts
1 Granny Smith Apple (peeled and cubed)
Extra Virgin Olive Oil
1 Small Yellow Onion Caramelized – (I used 2 blocks from my easy “make-ahead” caramelized onions)
1 Tbsp. Butter
1/4 c.  Beer (Your favorite – I just used a light beer I had on hand.)
1/2 tsp. Thyme (dried)
1/4 tsp. Parsley (dried)
1/8 tsp. Tarragon(dried)
Salt and Pepper
3-4 Tbsp. Goat Cheese
2 Tbsp. Slivered Almonds
Toothpicks

FOR THE RISOTTO:
1 c. Arborio Rice (Used to make risotto)
1/2 c. Corn
1/4 c. Roasted Red Peppers, chopped
2 c. Chicken Broth
1/4 c. Beer
1 Tbsp. Butter
1/2 c. Extra Water
1 Tbsp. Goat Cheese

FOR THE REDUCTION:
1/2 c. Balsamic Vinegar

Directions:

FOR THE CHICKEN:

1) Heat a pan over medium/low heat and drizzle with the olive oil. Caramelize the onion. (See “how-to” or the “make-ahead” version here.)

2) When onion is caramelized increase the heat slightly to medium/high and add the butter, seasonings, beer and the cubed apple to the pan and continue to saute until the apple softens and the liquids evaporate (about 7-10 minutes).

3) Meanwhile, place the chicken breasts between two pieces of wax paper and pound the chicken breasts with a mallet so they are flat and easier to roll. (You could also cut a slit into the side of each breast to create a pocket for a stuffed chicken breast)

4) Scoop the apple filling into the center of each chicken breast and top with crumbled goat cheese and almonds. Repeat for the remaining breasts using all the apple filling.

5) Roll the chicken breast to hold the filling and secure the roulade (bundle) with a couple toothpicks (remove before serving) and season with salt and pepper.

6) Grill the chicken until cooked through (about 20-25 minutes, turning once). Note: Chicken could also be baked – about 25-30 minutes until cooked through.

7) Remove the toothpicks and slice open the roulade to expose the creamy apple filling.

FOR THE RISOTTO:

1) In the same pan used for the apple filling, add 1 tbsp. butter and melt on medium heat.

2) Add the arborio rice, corn and roasted red peppers. Stir frequently as rice begins to turn golden.

3) Slowly add in the beer and continue to stir as the rice consumes the liquids. (The important thing with risotto is to slowly add the liquids and allow the rice to absorb it before adding in more. The result is a very creamy rice)

4) Continue to slowly add the liquids. Add the broth, 1/2 c. at a time, and allow the rice to absorb. If needed, use the 1/2 c. extra water to continue the process until the rice is creamy and al dente.

5) Stir in the goat cheese for added flavor.

FOR THE REDUCTION:

1) Over med/low heat, add the balsamic to a small saucepan. Allow the vinegar to simmer (do not burn). Stir frequently as the balsamic vinegar thickens to the consistency of syrup.

TO SERVE:

1) Make a bed of risotto on the center of the plate. Place one stuffed chicken roulade on top and drizzle the entire dish with the balsamic reduction. Serve with seasonal vegetables (my favorite choice is asparagus!)

Makes 4 servings

This meal took a little more love and time than I would usually put into a weeknight dinner. However, each part of this meal was amazing and could be made separately on any given night! I would love to make this again! It is a very beautifully presented dish and the flavor is incredible….

MAYBE YOU SHOULD MAKE THIS FOR YOUR MAMA TOMORROW… (wink, wink)

Thank you once again, Springfield Brewing Company! You rock my world!

Have a great weekend and A HAPPY MOTHER’S DAY!

-RH