A recipe made with Robért Fresh Market ad items 5/28/25 – 6/3/25.

Serves 2.

1. Prepare the chicken:
   Place butterflied chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Make the filling:
   In a skillet, heat olive oil and sauté sausage until lightly browned. Add diced onion, bell pepper, and garlic. Cook until softened. Stir in cooked rice, season with more Cajun seasoning, and let cool slightly. (Alternatively, you can add in a little bit of the filling to the beaten egg to temper it before adding.) Mix in the egg (optional) to bind the filling.
3. Roll the chicken:
   Place a mound of filling onto each chicken breast. Carefully roll up each breast and secure with butcher’s twine or toothpicks.
4. Sear and bake:
   Transfer the roulades to a baking sheet and then to a 375°F oven to roast for 20 to 25 minutes until cooked through.
5. Make the tomato pan sauce:
   While the roulades are roasting add chopped tomatoes and garlic to a pan on medium high heat. Sauté until soft, saucy. Deglaze with stock or wine, scraping up any browned bits. Simmer until reduced. Add Creole seasoning and a pinch of sugar to taste. Optional: Stir in a splash of cream for a richer finish.
6. Serve:
   Remove the toothpicks or twice and serve the roulades with roasted vegetables or your choice of a side. Spoon warm tomato pan sauce on top.
7. Pair it with:
   A chilled Threadcount Sauvignon Blanc or a dry rosé like Hampton Water complements the smokiness and acidity of this dish beautifully.