Chicken Oscar Roulade With Chesapeake Sauce Hollandaise
- 45m Prep Time
- 20m Cook Time
- 1h 5mReady In
Chicken breasts are pounded thin, stuffed with spinach, crabmeat, and red pepper strips, then rolled and poached. Served sliced with hollandaise sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 pack fresh spinach leaves washed, stemmed, lightly blanched
- 1 sweet red bell pepper cut into straight 1/8-by-1/8-by-3-inch strips and lightly blanched
- fresh parsley finely diced
- 2.46 ml Old Bay seasoning
- 3 lump crabmeat
- 14.8 ml salt
- 14.8 ml ground white pepper
- Hollandaise sauce
- 0.5 lemon juiced
- 3 Tabasco sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 2.65 mg
- Magnesium: 68.2 mg
- Phosphorus: 331 mg
- Potassium: 605 mg
- Zinc: 4.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 boneless skinless chicken breasts
- 2.46 ml Old Bay seasoning
- 3 lump crabmeat
- 14.8 ml salt
- 14.8 ml ground white pepper
- Hollandaise sauce
- 3 Tabasco sauce
Prepare
- 1 pack fresh spinach leaves, washed, stemmed, lightly blanched
- 1 sweet red bell pepper, cut into straight 1/8-by-1/8-by-3-inch strips and lightly blanched
- fresh parsley, finely diced
- Juice 0.5 lemon
Let's Cook
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Step 1.
Cut 4 pieces of parchment paper 12 inches (the width of the roll) by 10 inches and fold each in half.
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Step 2.
Trim fat and ligaments from the 4 chicken breasts. Place each breast inside a piece of folded parchment paper. Using the side of a meat hammer with small teeth, pound the smooth side of the chicken breasts until they are roughly rectangular pieces with no holes.
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Step 3.
Cut 4 pieces of plastic wrap 12 by 10 inches. Place one piece of chicken (with the flat, smooth side down) on a piece of plastic wrap. Gently rub a light dash of salt and white pepper into each.
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Step 4.
Cover a piece of chicken with a thin layer of spinach. Line it up exactly so no spinach hangs over the edges and no chicken is visible.
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Step 5.
Cover the spinach with a thin layer of cooked crabmeat. Break up the lumps so the layer is smooth.
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Step 6.
Place some of the red pepper sticks in a straight line along one of the longer sides of the chicken.
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Step 7.
Starting from the red pepper side, roll the chicken up like a jelly roll, with the pepper in the middle. Assemble one all the way, then repeat with the others.
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Step 8.
Cover the chicken in plastic wrap like a Tootsie Roll; roll it tightly and twist the ends of the plastic wrap so that the ends of the roll are square. Fold the ends of the plastic wrap under the chicken and place on an 8-by-6-inch piece of aluminum foil. Wrap the chicken in the foil tightly and refrigerate.
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Step 9.
Fill a 2-quart pot three-quarters full of water, bring to a boil (add a pinch of salt). Place the chicken, foil and all, in the water. Boil for about 20 minutes.
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Step 10.
Insert a pocket thermometer into one end of the chicken roll until the tip is in the center. The internal temperature should reach 150°F to 155°F. The meat will continue to cook until you unwrap it.
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Step 11.
Unwrap the chicken. Gently slice the roll into rounds so the spiral shows.
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Step 12.
Spread hollandaise sauce on a plate and sprinkle with Old Bay seasoning for color. Shingle the chicken rounds on the sauce and sprinkle with parsley: with parsley on your hand, flick it onto the plate.
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Step 13.
Serve with small red potatoes roasted in olive oil and tarragon, as well as a bright vegetable like tiny carrots with tops.