Sonoma Chicken Soufflé Roll with Cilantro Cream Sauce

Sonoma Chicken Soufflé Roll with Cilantro Cream Sauce

Prep Time

75 minutes

Cook Time

 

Serves

12 people
Sonoma Chicken Soufflé Roll with Cilantro Cream Sauce

This chicken soufflé roll recipe is wonderful as an appetizer or brunch option. The cilantro cream sauce tops it off to perfection.

Why Try? The word soufflé can be a bit intimidating, but don’t let that stop you. You’ll be surprised how delectable the rolls turn out!

For added convenience, substitute deli-style roasted chicken breast for poached chicken in this recipe.

Ingredients

  • 1 pound skinless, boneless chicken breast
  • 1 seeded, chopped Serrano pepper
  • SOUFFLÉ
  • 1/4 cup unsalted butter, plus extra for buttering the pan
  • 1/2 cup all-purpose flour, plus extra for flouring pan
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 2 cups reduced fat milk
  • 5 large eggs, separated
  • CHICKEN SALAD FILLING:
  • 1 cup chopped celery
  • 1/2 bunch chopped scallions
  • 1 cup chopped pecans, toasted
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon Cajun seasoning
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons Creole mustard
  • 1/3 cup sliced black olives
  • CILANTRO CREAM SAUCE:
  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1( 7 oz.) jar tomatillo salsa
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery salt
  • 1/2 cup chopped fresh cilantro
  • 1/2 tablespoon lime juice
  • 1/4 cup half & half

Preparation

  • 1 SOUFFLÉ
  • 2 Grease a 12x17 sheet pan with butter, line with parchment paper, and butter again. Dust lightly with flour.
  • 3 Preheat oven to 400°F.
  • 4 In a medium saucepan, melt 1/4 cup butter over medium-high heat. Stir in 1/2 cup flour, salt, cayenne, and cumin; and cook for 1 minute. Whisk in milk and cook until thickened; remove from heat.
  • 5 In a medium bowl, whisk egg yolks until thick and light in color. Gradually add small amounts of thickened milk mixture into thick egg yolks stirring constantly, until incorporated. Set aside to cool.
  • 6 In a large bowl, whisk egg whites to stiff peaks. Gently fold egg whites into beaten egg yolks.
  • 7 Pour batter into prepared baking pan, making sure to spread evenly. Bake in preheated oven for approximately 28 minutes or, until puffed and lightly browned. Immediately turn out on a clean kitchen towel, remove parchment paper and let cool for a few minutes.
  • 8 CHICKEN SALAD FILLING:
  • 9 In a medium saucepan, add chicken breast and enough water to cover; bring to a boil. Reduce the heat to low and poach until the chicken is cooked through, approximately 18 minutes.
  • 10 Drain water; place chicken in refrigerator until completely cooled.
  • 11 Chop cooled chicken in small pieces.
  • 12 In a large bowl, microwave safe combine all chicken salad ingredients.
  • 13 CILANTRO CREAM SAUCE:
  • 14 Combine Cilantro Cream Sauce ingredients in a food processor and pulse until smooth.
  • 15 Assembly:
  • 16 Microwave the chicken filling until warm and spread evenly over the soufflé. Roll in a jelly roll fashion enclosing the chicken salad filling. Place on a serving platter seam side.
  • 17 Slice into 12 equal pieces, and drizzle with cream sauce and serve.

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