Something about Friday afternoons fills me with energy (although thankfully not quite in a 13 year old, viral internet sensation kind of way). During the week we eat pretty conservatively, and if I posted daily in this blog you'd soon be bored to tears with our endlessly repetitive weeknight dinners, in which the same salads, soups, and variations on ye olde taco theme feature prominently. Don't get me wrong, it's always tasty, and always a few steps up from Lean Cuisine or Campbell's Soup In a Can (whoopsie, see ya later potential corporate sponsorships, ha ha!). But still......we're not wildly inventive during the week, when there's just too much else going on.
To make roulades: Preheat oven to 375. Trim chicken thighs of excess fat. Carefully pound out to a thickness of about 1/4", so that you have a nice, wide 'sheet' (Heh. A sheet of meat) of chicken. Place a slice of ham, then 3 slices of cheese on each. Season with salt, pepper, and a little fresh thyme. Place another slice of ham on top, then roll each tightly and secure with kitchen twine (oh all right, all right......I use dental floss. It's handy, too). Heat 1 tablespoon of butter in skillet over medium high heat, place roulades in pan and brown for a few minutes on each side. After they are nicely browned, place on roasting pan and in oven. Cook for about 15 minutes, or until done. Remove from oven and let rest.