Thousand Island Chicken Roulade

Ingredients

• 1 chicken quarter (leg and thigh attached)

• 2 tbsp Dijon mustard

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp chili powder

• 1 tbsp parsley or chives (for color)

• ¼ c shredded jack cheese

• 1000 Island Dressing

Directions

1. Debone the leg quarter completely, leaving meat attached, by using a flexible boning knife and cleaning any meat attached until the bones are free.

2. With the knife, cut a cross-hatch pattern into the chicken ½ inch deep. Then place a sheet of plastic wrap over the meat, using a meat pounder flatten until ½ inch. Be careful not to damage the skin.

3. With the chicken, skin side down, cover the meat surface entirely with the Dijon, then all spices, then herb, then cheese.

4. From the long-side, tightly roll the the chicken into a log. Liberally salt and pepper the skin. Wrap the log in aluminum foil, tightening both ends like a piece of candy.

5. Bake the package for 35 minutes at 425 degrees.

6. Remove foil and place on rimmed baking sheet. Completely cover with Thousand Island Dressing. Place under broiler for about 2 minutes or until log just begins to brown. Remove from oven and let rest for atleast 5 minutes.

   Slice and serve over rice pilaf with more 1000 Island.