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Reuben-esque Chicken Roulades

4 boneless skinless chicken breasts, with the tenders removed
1 cup leftover corned beef, in small cubes
2/3 cup leftover braised cabbage, shredded (can substitute sauerkraut)
1 cup swiss cheese, shredded
1 tsp caraway seeds
1 cup plain bread crumbs or panko
2 tbsp olive oil
kosher salt and fresh cracked black pepper
toothpicks

Preheat oven to 375 degrees. In a medium sized mixing bowl combine the corned beef, cabbage, swiss cheese, and caraway seeds. Mix thoroughly then set the bowl aside for later.

Add the bread crumbs, a liberal pinch of salt and pepper, and the olive oil onto a large plate. Using your fingers, completely incorporate/mix the olive oil into the bread crumbs until there are no clumps. Set the bread crumbs aside.

On a cutting board, place a large piece of plastic wrap. Place one of the chicken breasts onto the plastic wrap. Next place a second large piece of plastic wrap over the chicken. Using a mallet or rolling pin. Pound the chicken working from the center and moving to the edge until the breast is about 1/4-1/2 inch thick. Try to pound the chicken into a rectangular shape (although the chicken might not cooperate). Set the pounded breast aside. Repeat this process with each breast.

Once all of the breasts have been pounded, begin stuffing the roulades. Place one chicken breast lengthwise on a cutting board. Season the top of the breast with kosher salt and black pepper. Place about a 1/4 of the corned beef mixture on the breast in a line going down the middle. Roll the breast like a burrito by folding in the two sides then rolling the edge of meat closest to you over to form a little bundle. Using toothpicks, secure the edges and sides together. A few small gaps in the seam will not hurt the final product. There is a lot of stuffing, and if you find it too challenging to roll you can always remove a little stuffing, but the toothpicks and breading will help keep it all in. Set the secured roulade aside. Repeat this process with the rest of the breasts and stuffing.

Once all the roulades have been formed, season the outside with kosher salt and black pepper. Gently place one of the roulades into the bread crumb mixture, seam-side down. Lightly coat the roulade with bread crumbs, then place the breaded roulade onto a sheet pan. Repeat this process with the rest of the roulades. Bake the roulades at 375 degrees for 25-35 minutes until the chicken is firm and has just cooked through. Remove the sheet pan from the oven and allow the roulades to sit for 5-10 minutes before slicing. Goes great with sauteed cabbage and roasted broccoli. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Juicy Chicken Breast Rolls, Anyone?
http://www.whatwereeating.com/recipes/juicy-chicken-breast-rolls-anyone/