Sunday, March 22, 2009

Rolled Chicken Washington

Rolled Chicken Washington is a very simple old family recipe that is perfect for Sunday Dinner. There aren't very many ingredients, it can be made up a day ahead and it's perfect for 'fussy' eaters - nothing strange about it! I've served it for company and everyone likes it - even those with discriminating tastes. It is always tender, juicy and attractive! The leftovers (if there are any!) make excellent cold meat too.

Are you ready for the recipe?

Assemble the cast of characters - boneless skinless chicken breasts, butter, salt, pepper, flour, fine bread crumb, paprika, and sliced ham - I used the all natural deli meat.

You'll need a mallet or meat tenderizer of some type to flatten out those chicken breasts. If they are large, cut them in half before pounding. My husband does this for me. He seems to like doing it! For years we used a wimpy wooden meat tenderizer, and it was an effort. Especially when I served this for a group of ministers and had him pound out 60 breasts - which he had to de-bone first!

A few Christmases ago I received this heavy duty metal tenderizer in my stocking - it makes the job quick and painless. My husband sandwiches the chicken between two sheets of heavy parchment paper ( to contain fly-away chicken) and pounds them to about 1/3" thickness.
If you are on good terms with your butcher, they often have a machine to do this.
It doesn't hurt to ask.

Soften your butter to that 'almost melted but not quite' stage. Set aside.

Make egg wash using 1 large egg and 1 Tbsp. cold water. Use a fork to blend it well.

In another bowl combine flour, crumbs and seasonings.

Spread out your first chicken breast on a piece of parchment and apply butter liberally with a pastry brush. Don't be shy here!

Salt and pepper well.

This step is optional, but it adds so much! Lay a slice of deli ham on your flat chicken.
Roll the whole thing up from the narrow end.

Dip that beautiful roll first in egg wash, then in crumb mixture. Hold it together as best you can! Yes - your fingers will get really goopy, and it might take a bit of practice, but don't worry - it will all work out!

TaDa! Not perfect, but beautiful none the less.
Now that you have the hang of it, preheat your oven to 375 degrees F.

Do the same thing for the rest of your chicken and snuggle them all together in a shallow pan.

You should have some 'almost melted but not quite' butter left , but if not, melt more! Drizzle 3 or 4 tablespoons of melted butter over the whole assembly of lovely chicken rolls and place in your preheated oven.

Bake, uncovered for one hour. I like to cut into one big breast and make sure the juices are clear and the chicken is no longer pink.

Please excuse the messy plate - this is what it looks like when you slice into it. Yummy!

Rolled Chicken Washington
6 boneless skinless chicken breasts, pounded flat
1/2 cup softened butter
6 thin slices of deli ham
1/4 cup all purpose flour
3/4 cup fine dry bread crumbs
1/2 tsp. sea salt
1/2 tsp. ground pepper
1/2 tsp. sweet paprika
1 large egg
1 Tbsp. cold water

Combine crumbs, flour, salt, pepper and paprika. Set aside.

Combine egg and water and beat with a fork until frothy. Set aside.

For each chicken breast: Lay flat, butter well with pastry brush, sprinkle with salt and pepper. Place deli ham flat on surface of chicken; roll the whole breast, encasing the ham slice, from narrow edge. Dip roll in egg wash, then in crumb mixture and place in shallow baking pan. Repeat for all 6 breasts. Completely melt any remaining butter, or melt more to have enough(3-4 Tbsp.) to drizzle over chicken rolls. Bake uncovered at 375 degrees F for about an hour. Cut a roll in half to be sure they are fully cooked, juices running clear and no pink remaining. Serve hot! Enjoy.

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  1. Thank you for posting this, it sounds delicious! I think some steamed asparagus with hollandaise sauce and rice pilaf with this would be lovely.

  2. I found you by way of betassled! yummy! My family would definitely eat this dish. Thanks for a great recipe.

  3. It looks very yummy! I copied and pasted it in my "homemade food" folder and will try it soon! Thanks for the "step" pictures. They made the recipe looked very doable!


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