This recipe for Polish chicken roulade or roladka drobiowa (roh-LAHD-kah droh-BEEOH-vah) is from chef Halina Piedziak of Pałac Łochów in the Polish village of Łochów. Lochow Palace is a renovated manor house on a beautiful property and was one of the stops on my tour of the Mazovia region with Poland Culinary Vacations. Chef Halina stuffs her chicken roulade with prunes and bacon, and wraps them in bacon before deep frying.
Here is a larger photo of Polish Roladka Drobiowa.
Here is a larger photo of Polish Roladka Drobiowa.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 Polish Chicken Roulades
Ingredients:
- 6 boneless, skinless chicken breasts
- Salt and pepper
- Vegeta seasoning
- 12 pitted prunes
- 9 slices bacon
- All-purpose flour
- Vegetable oil for frying
Preparation:
- Sprinkle each chicken breast with salt and pepper. Pound each breast between sheets of plastic wrap to 1/4-inch thickeness. Sprinkle one side lightly with Vegeta. Lay 2 prunes and a half-slice of bacon in the middle of the breast and wrap the chicken around it to make a cigar-shaped package.
- Pound 1 slice bacon lightly and wrap it around the chicken package. Continue with remaining chicken breasts. Lightly dredge the chicken packages in flour and let rest 15 minutes while you heat the oil for deep frying to 350 degrees. Fry until golden brown and cooked throughout.
