Chicken Roulades with Chorizo and Manchego

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Delicious! I, too, only had small breasts in freezer, so trying to get the stuffing in was like trying to get in my "skinny" jeans- a whole lot of squeezing, pulling, tucking, & pinning, but worth the effort. For those that skipped the manchego, I would definitely recommend not doing so. I got a decent size wedge for about $8, & only used 1/2 of it in this recipe. Picture a decent Parmesan & provolone, both on steroids,meet,have an affair, & produce a love child. That child's name would be Manchego. You're going to be missing out on alot of yumminess if you substitute. Same with the Chorizo. It's about the same price as other sausages, but has a flavor all it's own,

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This was my first time preparing roulades and they were delicious! Everyone loved them. I substituted parmesan for the Manchego only because I didn't really feel like paying $10 for a wedge of cheese on a first try. Manchego will definitely be used in the future, however. I used apple cider vinegar instead of sherry vinegar for the sauce and added a small bit of a cornstartch/water mixture because I wanted it thicker and quicker. It turned out really good as well. Be SURE to use the panko for the breading or else your roulades won't turn out as crispy. Once again, Anne Burrell has concocted a great recipe as well as a crowd pleaser. Two thumbs up!

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This was my first attempt at roulades and my dish came out perfect. I took the advice of another viewer and made sure I had pretty large breast. Don't forget to butterfly the breast which gives you more sureface area to flatten out. My family also loved this dish and I highly recommend it.

For those who think Ann uses too much salt, trust me it really isn't as much as you think it because she is using kosher salt which has half the salt content as table salt. Also, Ina Garden is another one who uses only kosher salt. For the person who asked if they were related, NOT.

Also to the person who commented about the salt, I am sure that Ann does not use the same spoon at her restaurant to taste food so it will be your loss if you choose not to go there. I usually don't respond to negative comments or reviews, but I couldn't help it this time...I apologize to everybody else.

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Heaven on a plate!! I made it with sweet Italian sausage, Parmesan cheese, and walnuts (it's just what I had on hand and followed the rest of the recipe. It was awesome!!! I would make this again and again. I agree that my chicken breasts were a bit small so had to use lots of toothpicks also...but it didn't affect the outcome. I would recommend this dish.

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Absolutely perfect! Moist and beaufiful. Yummy and something to serve for company. I made the sauce and thought it tasted too tangy, but once it was on the roulade, it was perfect. For some reason when I have made roulades in the past, they have either fallen apart or the cheese has leaked out. Not so with this recipe, must be that resting time in the fridge. Anne, I love you and would gladly adopt you. Let me know!

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I recommend getting the biggest, boneless, skinless, chicken breast you can find so you will have room to roll up the chorizo and manchego in the chicken. The breast I had were not as wide as on Anne's show, so I had to use 4 or 5 toothpicks for each breast. In any event, I am preparing it now and it is browning wonderfully in the skillet. Hopefully, it will taste as good as it looks!

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Ann I loved this dish the chicken was so tender and flavorful and we didn't have any left!!! the Kale was great too I ddin't have but one kind so i used that and it turned out great, the only thing i added was a small amout of sugar to sweeten it up a bit...my hubby loved it. I will make it that way from now on. I love your show and tape it every Saturday when it's not a rerun...

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I have tried several of Anns' dishes and am certain this will also be a winner! I agree with others that you should keep your "personal" issues to yourself and stick to the recipe; If you don't like her show tune to something else.

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Amazing!!!!! My family loved it just like all of her other recipes that I've made. What a gifted chef!!!

To the person who won't eat at her resturant: Pretty sure she wouldn't appreciate your sarcasm as well as you being able to enjoy her food. Sorry classless people like you are allowed to post a review. She's demonstrating how to make the dish, not cooking for the public. You sound jealous!

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This recipe is good BUT I wouldn't eat at her resturant because of the way she samples the food and uses the same spoon. Also, is she INA's daughter??? They both use to to much SALT.