Crispy sausage provolone and chicken roulade :)

Original Post: http://greedygirlcooks.blogspot.com/2016/08/not-your-mamas-chicken-roulade.html

Ingredients

6 skinless boneless chicken thighs

1 ½ sausage large sausage links (I used bad dawg sausages)

3 slices of provolone cheese

2-3pinches of salt per roulade

2 pinches black pepper per roulade

¼ teaspoon onion powder per roulade

¼ teaspoon all spice powder per roulade

2 beaten eggs

1 ½ cup flour

1 ½ cup panko bread crumbs

Oil for deep frying

Instructions

• Remove as much fat from the chicken thighs as possible, wash and dry completely
• Take two thigh pieces (smooth side up, and by smooth side I am referring to what was the skin side) overlap them slightly and beat them with a mallet until they are as thin as possible without too much tearing
• Season with salt, black pepper, onion powder and allspice
• Place a slice of provolone cheese in the center
• Place half of a sausage link on the cheese
• Roll it up tightly tucking in the sides of the chicken to seal in the sausage and cheese completely
• Roll the whole thing tightly in a plastic wrap twisting the edges, freeze for 45 mins to an hour to slightly harden
• You do not want this to freeze to rock solid, just until it’s slightly firm to the touch,
• Preheat the oil to around 370/375
• Remove the roulades from the freezer remove the plastic and roll in a layer of flour, then dip into the beaten egg then panko bread crumbs
• Make sure to roll as much bread crumbs into the roulade as possible especially on the two ends
• Place in the fryer and fry for apx 12-15 minutes making sure to turn constantly for even coloring.
• Remove from the heat and allow it to rest for about 2 to 3 minutes before slicing and serving

Greedy tips:

For more cheesiness you could do two slices of provolone per roulade instead of one

You can also use chicken breast instead of boneless thighs