Chicken Roulade is just a fancy name for a delicious chicken dish. Don’t let that name or the fancy looking plate fool you, this is a recipe you’re gonna want to make. It’s full of delectable flavors. It’s moist and tender, just like we love our chicken. And that sauce is to die for!
If you’ve ever attempted making stuffed chicken breasts and had a big disaster on your hands, this recipe will make you want to give it another try. The great fear with stuffed chicken breast is that the stuffing will ooze out and look like a hot mess in a pan.
That’s not a concern here because your going to stuff the chicken with…. drum roll please… chicken. Yep. That’s chicken stuffed chicken with a little garlic and spinach mixed in.
Let’s get movin’. To get started, you’ll need four 8 to 9oz chicken breasts. Use a very sharp knife to carefully butterfly the breasts. Just run the knife through the center of the breast without slicing completely through.
The chicken will need to be thinned to 1/4 of an inch thick. Place the breast between two pieces of plastic and pound it out with a meat mallet or the back of a small pan.
To make sure each piece of chicken is about the same size, for even cooking, you’ll want to measure the length of each breast to 8 inches long and the width to 5 inches wide. Cut off the excess and reserve. That’s what you’ll be using for the stuffing.
To flavor the stuffing, you’ll need a medium onion, two garlic cloves and some freshly chopped spinach. Heat a large, deep skillet with a table spoon of olive oil. Saute the onion until soft and add the spinach and garlic. Add 1 1/2 teaspoons of lemon juice to the pan, cook for another minute and place the mixture in a dish to the side to cool.
Use a 1/2 cup of dry white wine (or chicken stock) to deglaze the pan. About a minute or two over medium high heat should get any stuck bits off the bottom of the pan. Pour the liquid in another dish and set aside for later use.
To combine the stuffing, you’ll place the chicken scraps that you trimmed off the breasts in a food processor along with the cooled onion and spinach mixture, a teaspoon of salt, some freshly ground black pepper to taste and a teaspoon of ground thyme. Pulse until finely ground like a paste.
Spread the stuffing mixture by the spoonful over each chicken breast, leaving room around the edges for rolling. Take the thinnest end and gently roll the chicken breasts into a log.
Secure each chicken breast with three pieces of butcher’s twine. Be sure to cut off the tied ends so that they don’t burn in the pan. Season well with salt and freshly ground black pepper.
Heat your skillet over med/high and sear each piece of chicken on all four sides. About two minutes on each side will do.
Once you have your chicken browned on all sides, pour in the reserved wine along with a cup of chicken stock. Cover with a lid, allow the liquid to come to a simmer and turn the heat down to med. Simmer for 15 to 18 minutes or until the internal temperature of the chicken is 160 degrees F. (It will continue cooking to 165 degrees F after you remove it from the pan.)
Take the chicken out of the pan and place it on a platter to rest. Cover with foil to keep the chicken nice and moist.
For the sauce, you’ll turn the heat up on the liquid that’s left in the pan. Add a teaspoon of Dijon mustard, another teaspoon and a half of lemon juice and half a tablespoon of butter. Allow the liquid to simmer until it’s reduced to almost half. (about 10 minutes) After the sauce is reduced, it’ll have the most amazingly scrumptious flavor.
After your sauce is ready, it’s time to slice the chicken. Remove the butcher’s twine with some kitchen shears and slice the chicken into medallions for serving.
Plate the chicken and serve with the sauce poured over top and a side of your favorite veggies.
You know what the hardest part about food blogging is? Trying to get a picture before the food is gone! With recipes like these, no wonder there’s almost no pictures! (actually, I was eating the non-picture slices off that serving platter while I took these.)
That’s not a concern here because your going to stuff the chicken with…. drum roll please… chicken. Yep. That’s chicken stuffed chicken with a little garlic and spinach mixed in.
To combine the stuffing, you’ll place the chicken scraps that you trimmed off the breasts in a food processor along with the cooled onion and spinach mixture, a teaspoon of salt, some freshly ground black pepper to taste and a teaspoon of ground thyme. Pulse until finely ground like a paste.
Spread the stuffing mixture by the spoonful over each chicken breast, leaving room around the edges for rolling. Take the thinnest end and gently roll the chicken breasts into a log.
For the sauce, you’ll turn the heat up on the liquid that’s left in the pan. Add a teaspoon of Dijon mustard, another teaspoon and a half of lemon juice and half a tablespoon of butter. Allow the liquid to simmer until it’s reduced to almost half. (about 10 minutes) After the sauce is reduced, it’ll have the most amazingly scrumptious flavor.
You know what the hardest part about food blogging is? Trying to get a picture before the food is gone! With recipes like these, no wonder there’s almost no pictures! (actually, I was eating the non-picture slices off that serving platter while I took these.)
Once the chicken roulade is done baking, let it rest for 10 minutes before cutting it up into thick slices. I also suggest a side of mashed potatoes or sautéed vegetables. De-lish!
While there are all kinds of options for chicken roulade fillings, spinach tends to be a favorite in many recipes. There’s typically also some kind of cheese used for the filling.
Overall, this chicken roulade is a beautiful, creative twist on classic baked chicken. It can be whipped up for a weeknight dinner, or (my preference) it can be served to guests for a dinner party.
I don’t tend to make a chicken roulade sauce for this dish, as I think the chicken is pretty flavorful on its own, but I think a sauce can be a great compliment and also a wonderful component for plating ideas.
After being stuffed and wrapped in bacon, the chicken is transferred to the oven where it bakes until cooked through. In the last few minutes, the bake setting is switched to the broil setting so that the bacon can get nice and crispy.
How To Make A Chicken Roulade
FAQ
What does roulade mean in cooking?
What is a rolling poultry?
What is a chicken roulade?
Roulade is just a fancy French word for a roll-up. A chicken roulade is a dish made by pounding a chicken breast flat and stuffing it with vegetables, cheese, and even other meats before rolling it tightly into a cylinder with the stuffing inside. The roulades are then topped with cheese or other sauces.
What is roulade & why should you eat it?
It’s an incredible dish that features boneless, skinless chicken breasts (or thighs, if you prefer), flattened and then rolled around a filling of cheeses, vegetables, and oftentimes other meats as well. Roulade literally means “an act of rolling” in French, so it’s aptly named.
Are chicken breasts good for roulade?
Chicken breasts are high in protein. The selected stuffing ingredients are spread on top of the open cutlet. While any meat and vegetables are usually laid out flat, cheeses are sometimes added to the end that will be rolled first. This helps to prevent the melted cheese from oozing out while the roulade is cooking.
Does chicken roulade have cheese?
Chicken roulade often contains a mix of cheeses, which includes Swiss cheese. Chicken roulade is usually coated in a three-step process of flouring, dipping in an egg bath and then coating with crumbs. It is deep-fried until golden-brown and then removed to an oven dish.