[boychef]

Hi,

I'm planning a breadcrumb stuffed chix roulade as my main for an event catering. I only did steamed, poached and deep-fry roulade before. This time round, i wanted a roulade that is sealed on the grill and oven-baked as it looks more appetizing.

The problem is wrapping the roulade with cling wrap and then unwrapping it again, i don't think the roulade will hold it's shape well enough to seal.
I thought of a few ways but couldn't decide which is better:

I thought of steaming it briefly enough for the protein outside to coagulate and then removing the wrap and seal and bake as per norm. But i'm afraid the moist cooking method will turn the breadcrunbs inside all soggy.

Another way is to bake it in the oven with the plastic wrap to hold its shape and then seal it. But i'm afraid the plastic will melt due to the high temp in the oven.

The third method is to tie the roulade up with strings and den seal and bake. But this method wouldn't give me a thight roll. Besides this, only part of the roll will be sealed as the stings will be in contact with the grill.

Anyone to help me out of this puzzle?

[Beemerchef]

If you take your chicken breasts and between two sheets of plastic wrap pound them semi gently... I use the term... "walking the meat", start one end and slowly pound the wave toward to other end, (sorry I cannot explain it better), that will make the chicken thinner... If your chicken breasts are thick, slice them even in half... you now will have a nice rectangular, kind of, shape of chicken... put in your filling, and start wrapping tight in the beginning... and then semi tight... a couple strings and you are done...
I did lately some roulades with fresh spinach (bad word!), sundried tomatoes and feta cheese... marinated for a couple days in my own Balsamic Vinaigrette!... yummie... I did not bother grilling... juts baking them... as for presentation they were sliced/fanned with the sauce on it...
Let me know if I can help further...
Be well... Ara

[Chef Ria]

Here's what I do

flatten the chicken

stuff

roll and tuck

wrap it in saran wrap

twist the ends to create a tight seal
and tie the wrap together

pop it in the freezer
once frozen, I unwrap the the bundle

egg, flour (light flour)
deep fry at 350 temp
finish in the oven

you can choose to egg, flour and breadcrumb

Hope this helps