What do you do with all that leftover corned beef and cabbage from your St. Patrick’s Day celebration? Do what we did! Make reuben-esque chicken roulades. The roulades were made with pounded boneless skinless chicken breasts stuffed with cubed, leftover corned beef, swiss cheese, caraway seeds, and shredded leftover braised cabbage. The roulades were dipped in bread crumbs and baked to the point of cheese ooze-ation. To accompany the chicken, we served penne pasta tossed with roasted broccoli, sauteed cabbage, and a creamy mustard sauce.
A: mmm squared. this was so right up my alley… meat… inside meat! always a good thing.
T: yes, it was meat inside meat… and without being overly rich. don’t get me wrong, it was rich as hell. but not overboard. Let me just say, that cheese and cabbage and corned beef went reeeally well with that juicy piece of chicken.
A: hell yeah. and seriously, what else were we supposed to do with all that leftover corned beef and cabbage from saint patty’s day? sandwiches? booooring.
T: for real. sandwiches are so late february.
A: uh. gonna have to disagree now! i eat a damn sandwich every. single. day. for lunch. and i still love ‘em.
T: well YOU are so late february. snap snap snap snap snap… snap.
A: whaaaat. ever! lets refocus…. and quite your snapping, foo. so did you dig the creamy mustardy penne with sauteed red cabbage and roasted broccoli? or was it all about the chicken for you?
T: without the chicken, it still would have been a good meal. I would say the chicken was on another level though. it was badass.
A: i totally feel what your saying. i could have eaten several of these breasts if my stomach would have allowed. the pasta, eh, take it or leave it. it was good, but no where close to the roulade.
T: I loved the broccoli, too… it was nice and crisp and yummy. The pasta sauce might have been a little heavy for me… but the taste was great.
A: yeah, i guess what i meant when i dissed the pasta, was really the sauce. you hit it on the head. just too creamy. when i write the recipe i will alter it (gasp) and substitute a 1/4 cup of chicken broth for 1/4 cup of cream and then just throw in a tbsp or two of cream at the end. i think that will help correct some of the heaviness issues.
T: we talked about this already, but what if you ditch the pasta, just serve the veggies and chicken, and serve a side of bread?
A: yeah, that would definitely be an acceptable alternative. (much healthier and probably tastier, too.) i would most likely add some caraway and mustard seeds to the broccoli when roasting it to make up for some of the lost flavors that the sauce added.
T: I like the sound of that. oh yeah. well, what do you rate the chicken by itself, and the meal as a whole?
A: hmm, man i was really digging the chicken… so moist… so juicy… so cheesy-meaty. i give it a 4.7/5. it rocked. now the meal as a whole i have to rate a bit lower due to the creamy mustard sauce. I give the meal as a whole a 4.46/5. still freaking good. just not as good as the chicken by itself.
T: Yeah. I give the chicken a 4.8/5. It was seriously awesome. It would be a major hassle to cook all at once… you really need the leftovers… eh?
A: for sure. you could always get some store-bought corned beef and cube it up. the same with the cabbage… you could just substitute sauerkraut. but to make it exactly as i made it, you pretty much have to have eaten corned beef and cabbage the night before. otherwise it’s just not worth it.
T: yeah. that would be out of control. I give the meal as a whole a 4.5/5. One thing I enjoyed was the color of the broccoli and red cabbage. They dazzled my eyeballs.
A: hmmm.. well they dazzled my tastebuds! you only get that deep vibrant green from broccoli when you roast it (or dry cook it). when you boil your veggies all the nutrients, along with the pigments, get sucked out into the water. i don’t really like to boil veggies if i don’t have to…. potatoes aside. they aren’t really nutritious one way or another.
T: Roasting veggies definitely rocks.
A: hmm what do you guys think? boiled or roasted veggies? (yeah, i’m talking to you!)
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
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!