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Cornbread Stuffed Chicken Roulades with Sarabeth's Orange-Apricot Marmalade (Emeril Lagasse) Recipe

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Cornbread Stuffed Chicken Roulades with Sarabeth's Orange-Apricot Marmalade (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
308
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. For the stuffing:
  2. Set a 10-inch saute pan over medium heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.
  3. Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Place the cornbread in the pan and stir to combine.
  4. Season with the salt and cayenne pepper. Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes. Remove the stuffing from the pan and place on a plate to cool. Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.
  5. For the Chicken:
  6. Preheat the oven to 400 degrees F.
  7. Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.
  8. Season the chicken on both sides with the salt and white pepper. Place 1/2 cup of the stuffing along the lower third of each chicken breast. Roll the chicken breasts like a jellyroll, and secure using twine. Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls - seam side up - to the pan. Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way. Continue to cook another 2 minutes, and turn another 1/4 turn. Cook for an additional 2 minutes, and place the pan in the oven.
  9. While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil. Cook until the stock is nearly completely reduced, about 5 to 7 minutes. Remove the pan from the stove and set the glaze aside until needed.
  10. After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze. Remove from the oven and set aside to rest for 5 minutes. Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 308.44 Kcal (1291 kJ)
Calories from fat 158.99 Kcal
% Daily Value*
Total Fat 17.67g 27%
Cholesterol 31.38mg 10%
Sodium 1320.17mg 55%
Potassium 234.02mg 5%
Total Carbs 27.52g 9%
Sugars 17.9g 72%
Dietary Fiber 0.95g 4%
Protein 11.24g 22%
Vitamin C 13.3mg 22%
Vitamin A 0.2mg 5%
Iron 3mg 17%
Calcium 18mg 2%
Amount Per 100 g
Calories 170.89 Kcal (715 kJ)
Calories from fat 88.09 Kcal
% Daily Value*
Total Fat 9.79g 27%
Cholesterol 17.39mg 10%
Sodium 731.45mg 55%
Potassium 129.66mg 5%
Total Carbs 15.25g 9%
Sugars 9.92g 72%
Dietary Fiber 0.52g 4%
Protein 6.23g 22%
Vitamin C 7.4mg 22%
Vitamin A 0.1mg 5%
Iron 1.7mg 17%
Calcium 10mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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