Chicken and Pastrami Roll-ups

You can hear it in a tent, you can hear it from a vent. You can hear it on a corner, you can hear it from a foreigner. You can hear it in an ark, you can hear it in a park. I have listened to the blasts of the shofar in almost all of these locations over the past two years. This Rosh Hashana, I was overjoyed to reunite with the members of our congregation and listen to the call of the ram’s horn, standing in my synagogue. Thank you G’d.

With all Covid travel restrictions finally removed, we are looking forward to spending more time with family and friends over Sukkot. Although there are just a few cooking days left before the holidays begin, there is still time to prepare this quick and easy recipe for chicken and pastrami roll-ups, published in the Kosher Palette II: Coming Home, the Art and Simplicity of Kosher Cooking. Boneless chicken breasts are spread with a Dijon mustard and horseradish sauce, layered with pastrami and rolled up. After the chicken roll-ups are top-coated with seasoned panko crumbs, they can be frozen until you are ready to bake them. The presentation of this dish always draws compliments; accept them graciously. The effortless preparation of this elegant main course will remain our little secret.

Assemble your ingredients. To prepare the cutlets for this recipe, I slice each boneless chicken breast in half length-wise. I slit a 1-gallon size resealable plastic bag on one side to make a flap. I slide each half of the chicken breast into the bag and pound it with a meat tenderizer (hammer) to 1/4-inch thickness. Reserve the tenderized chicken breasts.

Combine the panko bread crumbs, cornflake crumbs, onion powder, granulated garlic powder, and salt on a plate. Set aside. Combine the mayonnaise, horseradish sauce, and Dijon mustard in a bowl.

Spread a thin coating of the mayonnaise mixture on one side of each cutlet. Top with a pastrami slice(s) to cover the cutlet. Roll up the cutlet tightly.

Spread the tops of the roll-ups with a layer of the mayonnaise mixture. Roll the top of the chicken breast roll-up in the crumb mixture. Spray a 9X13-inch pan with cooking spray and place the rolls seam side down in the pan. The chicken pastrami roll-ups can be frozen at this point and baked later.

To bake the chicken pastrami roll-ups: Preheat the oven to 350 F. Spray the tops of the roll-ups with cooking spray or oil. Bake the chicken on the middle rack of the preheated oven for 30-40 minutes until the chicken is cooked through.

Print Recipe

Chicken Pastrami Roll-ups

Meat, Chicken and Fish

By Kosher Palette II: coming home – Serves: 16

Prep Time: 25 minutes – Cooking Time: 30-40 minutes – Total Time: 65 minutes

Boneless chicken breasts are spread with a Dijon mustard horseradish sauce, layered with pastrami and rolled up. Top-coated with seasoned panko crumbs, the rolls are baked until light golden.

Ingredients

• 1 cup panko bread crumbs
• 1 cup cornflake crumbs
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic powder
• 1 teaspoon salt
• 1/2 cup mayonnaise (low-fat is fine)
• 1/4 cup white horseradish sauce (prepared white chrein)
• 1/4 cup Dijon mustard
• 8 boneless chicken breasts, tender removed, each cutlet sliced in half vertically and pounded until 1/4-inch thick
• 8 ounces thinly sliced deli pastrami (16 slices)

Instructions

1

Prepare the boneless chicken breasts as outlined above.

2

Combine the panko bread crumbs, cornflake crumbs, onion powder, granulated garlic powder, and salt on a plate. Set aside. Combine the mayonnaise, horseradish sauce, and Dijon mustard in a bowl.

3

Spread a thin coating of the mayonnaise mixture on one side of each cutlet. Top with a pastrami slice(s) to cover the cutlet. Roll up the cutlet tightly.

4

Spread the tops of the roll-ups with a layer of the mayonnaise mixture. Roll the top of the chicken breast roll-up in the crumb mixture. Place the rolls seam side down in a 9X13-inch pan. The chicken pastrami roll-ups can be frozen at this point and baked later.

To bake the chicken pastrami roll-ups:

5

Preheat the oven to 350 F. Spray the tops of the roll-ups with cooking spray or oil. Bake the chicken on the middle rack of the preheated oven for 30-40 minutes until the chicken is cooked through.

6

Slice each roll-up cross-wise into 3 slices for a pinwheel presentation.