This Hazelnut Crusted Chicken Roulade Recipe is a gluten-free, unique and beautiful recipe for a casual or fancy dinner party, and is easy enough for a busy weeknight meal.
*Please note that 1 hour of the prep time is inactive, refrigeration time.
Turn the chicken breasts over, so the rough side is up, and they are laying vertically in front of you, and season the surface of each one with salt and pepper.
Unwrap each chicken roll and carefully dip it in the blended egg, being sure it's evenly coated. Then gently press it into the hazelnut meal mixture, on all sides. Do this a couple of times so that you have a nice thick layer which uses about 1/4 of the mixture for each roll.
Once the pan is very hot, add the well-coated chicken rolls. You should hear a sizzling sound when they hit the pan -- if you don't it's not hot enough yet. Brown the bottom and top very well, about 2 minutes each. Then turn the heat to low, cover the pan, and cook until the chicken cooked through, about 15 minutes. (It's easiest to use kitchen tongs to turn the chicken.)
Let them sit for about 5 minutes and then serve. (For a pretty presentation, slice them and serve over sautéed spinach with roasted hazelnuts.)