Chicken Roulades with Tortilla Chip Stuffing and a Cranberry Orange Glaze - Whole Foods Clash of the Cooks

I freely admit that I am a Food Network addict.  I have watched every single Chopped and I always attempt to skillfully create a recipe in my head from their secret ingredients.  Therefore, when Chassie Bell from the Whole Foods Market in Encinitas contacted me to participate in the Holiday Clash of the Cooks, I was downright giddy.

Finally my real life chance to take 4 secret ingredients and compose a holiday inspired entrée.  So much fun!  My kids accompanied me to Whole Foods and we greedily checked the goody bag I would work with:  Whales Tails tortilla chips, homemade cranberry sauce prepared by Whole Foods, Smoked Gouda and chicken stock.  My goal was to repurpose all the components and make one fabulous dish.

I knew this dish must include stuffing.  Stuffing screams holidays.  So after much thought and discussion (with my kiddos - they love Chopped too) I came up with this tortilla chip creation that includes crispy bacon and the Smoked Gouda.  Enhanced by onion, celery, garlic, sage and parsley it is the perfect filling for Chicken Roulades.  Top it with orange drenched cranberry glaze and presto, 4 secret ingredients turned into a holiday classic.

A quick note on the ingredients:  Whole Food’s cranberry sauce is unbelievably delicious.  I think it’s the cinnamon and cloves that create an intriguing flavor.  My daughter was literally eating it straight out of the container, like it was a bowl of ice cream.  So if you can’t get to a whole foods add a little of these spices for a dynamic glaze.

Please Pin!  Here's the link Chicken Roulade on Pinterest
Chicken Roulades with Tortilla Stuffing and Cranberry Orange Glaze

Ingredients

• 6 Boneless, skinless chicken breasts - pounded to between 1/8" and 1/4" thick
• 8 bacon slices
• 9 ounce bag Whales Tails Tortilla Chips, roughly crushed
• 4 pieces stale white bread, cut in cubes
• 1/4 cup parsley, chopped
• 2 celery stalks, diced
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh Sage, chopped
• 1 egg, whisked
• 1 cup shredded Smoked Gouda cheese
• 1 cup Whole Foods 365 Chicken Stock
• 1 cup Whole Foods homemade cranberry sauce
• 1/4 cup fresh orange juice
• 1/4 cup white wine

Cooking Directions

1. Pre-heat oven to 375 degrees.
2. Cook bacon until lightly crispy. Drain on paper towel and set aside. when cool crumble into medium pieces.
3. In same pan with bacon drippings saute celery, onion, parsley and sage for 5 minutes. Add garlic and saute for 2 more minutes. In a large bowl combine bread, tortilla chips, bacon, onion mixture, egg, chicken stock and cheese. Mix thoroughly.
4. Place stuffing in a greased 2 quart baking dish and cover with foil. Bake for 30 minutes. Take off foil and bake another 30 minutes or until stuffing is golden brown on top.
5. Line up chicken breasts on a cutting board and heap about 1/4 cup of stuffing in the middle of breast. From the narrow end roll chicken over stuffing and fasten seem with two toothpicks.
6. Heat 1 tablespoon of olive oil in a cast iron or oven safe skillet until very hot but not smoking. Add rolled chicken breast seem side down. Brown for 5 minutes and then turn to brown other side for 5 minutes.
7. Place pan in oven and bake for 30-40 minutes.
8. While chicken is roasting heat cranberry sauce, orange juice and wine in a small saucepan. Let boil for 2 minutes and take off heat.
9. When chicken is done, drizzle cranberry sauce on top, reserving some to serve at the table. Slice chicken in 1/2" medallions and serve with glaze.