What is chicken roulade? If you’re anything like me, you might hear that name and think, “Whoa, that sounds fancy.” Is it too complicated for a weeknight dinner? “But trust me on this one – it’s surprisingly simple, and the flavor payoff is HUGE. Is it like Stuffed Chicken breasts? Plus, the presentation is gorgeous. Is it true that you spent hours in the kitchen? When I made this, I served it for a small dinner party, and everyone was so impressed. I thought I’d gone to culinary school. Is that true? I just chuckled and secretly thanked my easy-to-follow recipe. This delicious dish is a winner.
What is chicken roulade?
Alright, let’s break it down. Chicken roulade, at its heart, is simply a boneless chicken breast that’s been flattened, filled with vegetables and fried. With deliciousness, rolled up, and then cooked. “Roulade” just means “roll” in French, which makes perfect sense, right? What is a Stuffed Chicken Breast? Is it a blank canvas for flavor? Can you stuff it with anything you like – cheese, herbs, vegetables, cured meats…the list goes on. Is there any limit to what you Is it essentially a delightful package of savory goodness, perfect for satisfying and visually pleasing? What is the most appealing What is the best part about cooking? How the flavors meld together during cooking, creating a taste sensation in every bite.
Why you’ll love this recipe?
Okay, buckle up, because I have a LOT of reasons why I adore this chicken roulade recipe. First, the flavor is incredible. We’re talking juicy chicken, savory filling, and a delightful sauce or glaze, all working together in perfect harmony. What I love most about this is how adaptable it is. You can really tailor the fillings to your own taste or what you have on hand. It’s a fantastic way to use up leftover veggies or cheeses!
But honestly, the real game-changer is how easy it is to make. Seriously! Don’t let the fancy name intimidate you. Once you get the hang of flattening the Chicken Breasts, the rest is a breeze. I promise! I’ve made this countless times on busy weeknights.
And let’s not forget the cost-effectiveness. Chicken breasts are a relatively affordable protein, and the fillings can be as simple or as extravagant as you like. Compared to ordering takeout or going to a fancy restaurant, this chicken roulade is a budget-friendly option that delivers restaurant-quality flavor. It’s also incredibly versatile. You can serve it with Mashed Potatoes, roasted vegetables, a simple salad, or even slice it up for sandwiches. I’ve even used it as a filling for wraps! It’s truly a recipe that keeps on giving. I personally think it goes great with a glass of crisp white wine.
How do you make chicken roulade?
Quick Overview
How do I make chicken roulade? I’ll start by flattening Chicken Breasts, then layer on your chosen filling, roll them up tightly, and serve. How do I secure them? After a quick sear for that lovely golden color, you’ll bake them to perfection. The best part? How do I prepare for a test? Is it so convenient to assemble everything in the morning and then pop them into the oven when it’s cold outside? When you’re ready to eat, you can What are some of the best flavors out of this world?
Ingredients
For the chicken:
* 4 boneless, skinless chicken breasts: About 6-8 ounces each. Make sure they’re not too thick, or they will be hard to flatten evenly. * 2 tablespoons olive oil: For searing the chicken, adds a nice flavor and helps with browning. * Salt and freshly ground Black Pepper: To taste. Don’t be shy with the seasoning!
For the Filling (This is my go-to, but feel free to experiment!)::
* 4 ounces cream cheese, softened: What is the best way to bind the filling together? * 1/2 cup spinach, chopped: Adds a pop of color and nutrients. I like to use fresh spinach, but frozen, thawed, and squeezed dry works too. * 1/4 cup sun-dried tomatoes, oil-packed, drained: Adds a burst of tangy sweetness. If you’re not a fan of sun-dried tomatoes, you can substitute with Roasted Red peppers. * 1/4 cup grated Parmesan cheese: Adds a salty, savory note. Is it safe to use Asiago or Romano cheese? Adds a pungent, aromatic flavor.
What is the recipe for the sauce (optional, but highly recommended)?
* 1 tablespoon butter: Adds richness and flavor to the sauce. To thicken the sauce. * 1 cup chicken broth: 1 teaspoon salt. Make sure you use a good quality chicken broth for the best flavor. * 1/4 cup heavy cream: Adds a luxurious creaminess to the sauce. Can you substitute with half and half for a lighter option? Salt and freshly ground Black Pepper: Adds a touch of acidity to the sauce.
How do I learn the
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). While the oven is heating, grease a baking dish. What are some ways to prevent chicken from sticking to your hands? I usually use a 9×13 inch dish, but any similar size will work. Don’t forget to preheat your chicken!
Step 2: Prepare the Chicken Breasts
Place each Chicken Breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. What is the best way to roll up chicken? Why don’t you want to tear a chicken? I always make sure to pound the thicker parts of the chicken breast more to even it out.
Step 3: Make the Filling
In a medium bowl, combine the Cream Cheese, chopped spinach, sun-dried tomatoes, Parmesan, and salt. Set aside. Cheese, and minced garlic. Mix well until everything is evenly distributed. Taste and adjust seasoning as needed. I sometimes add a pinch of red pepper flakes to my smoothies for some kick!
Step 4: Assemble the Roulades
Spread an even layer of filling over each flattened chicken breast. Be careful not to overfill, or the filling will ooze out during cooking. Starting at one end, tightly roll up each chicken breast and secure with toothpicks or kitchen scissors. Make sure the seam is facing down to prevent the roulades from unrolling.
Step 5: Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Remove from heat and set aside. How do you cook chicken roulades? What is the best way to sear chicken in a pan? I usually sear for about 2-3 minutes per side. Searing them seals in the juices.
Step 6: Bake
Transfer the seared chicken roulades to the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked properly. Let the chicken rest for a few minutes before slicing and serving.
Step 7: Make the Sauce (Optional)
While the chicken is baking, make the sauce. In the same skillet you used to sear the chicken, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
Step 8: Slice & Serve
Remove the toothpicks from the chicken roulades. What is the best way to serve a roulade with the sauce? Garnish with fresh parsley or basil, if desired. I like to serve it with a side of roasted asparagus or mashed potatoes.
5. What to Serve It With
What should I serve it with?
What do you do with these delicious chicken roulades? Well, it really depends on the occasion!
What is a good Sunday Brunch?sliced chicken roulade arranged artfully on a platter, next to fries and fresh fruit. Serve with mimosas or sparkling cider for that extra touch of elegance. I love adding a dollop of crème fraîche on top of each roulade slice for extra richness.
For a Romantic Dinner:Can you serve chicken roulade with garlic mashed potatoes, roasted asparagus, and a side salad? What is your favorite wine? How do you cook a restaurant-worthy meal at home? I always make sure to warm the plates before serving, it really elevates the experience!
What is a quick weeknight meal?Sometimes, you just need something satisfying without all the fuss. Serve the chicken roulade with a side salad and some crusty bread for dipping in the sauce. I like to drizzle a little olive oil over bread and sprinkle with sea salt.
For a Festive Gathering:What is a good appetizer to serve with chicken roulade? Slice it into smaller pieces and arrange it on a platter with an assortment of cheeses, crackers, etc. What do you think of this movie? It’s a crowd pleaser. I often use different fillings for each roulade to add variety.
What are the endless possibilities? What are some of the best recipes for chicken roulade? Have fun with it!
6. Top Tips for Perfecting Your Chicken Roulade
How do I make chicken roulade?
I’ve made this chicken roulade more times than I can count, so I have picked up a few tricks. What is the best way to make chicken roulade?
Chicken Breast Prep: What are someHow do you make a perfect roulade? If the chicken is too thick in some spots, it will cook unevenly. Take your time and be gentle when pounding. I like to use a meat mallet with smooth side to avoid tearing the chicken. If you don’t have a meat mallet, you can also use the rolling pin.
Filling Distribution: FillDon’t overfill chicken breasts! A thin, even layer of filling is all you need. Too much filling will make it difficult to roll up the chicken, and it will likely spill out during cooking. Is 1/4 cup of filling right for chicken breast?
What is rolling technique? Roll the chicken breasts tightly, like you’re rolling up a burrito. This helps to keep the filling inside and gives the roulades a nice, uniform shape. Start at one end and roll all the way to the other, tucking in the sides as you go. Don’t be afraid to use toothpicks or kitchen twine to secure the roulades if needed.
Searing Secrets: Don’t skip the searing step! Searing the chicken roulades before baking adds flavor and color. Make sure the skillet is hot before adding the chicken, and sear on all sides until golden brown. Don’t overcrowd the pan, or the chicken will steam instead of sear. Sear in batches if necessary. This is my biggest advice!
Baking Times: Baking time will vary depending on the thickness of the chicken breasts and your oven. Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C). If the chicken starts to brown too quickly, you can tent it with foil to prevent it from burning. I always check the chicken after about 20 minutes and adjust the baking time as needed.
Sauce Savvy: If you’re making the sauce, don’t be afraid to experiment with different flavors. You can add herbs, spices, or even a splash of wine to create a unique sauce. I love adding a pinch of red pepper flakes for a little kick. Taste the sauce and adjust the seasoning as needed. It’s all about your personal preference!
7. Storing and Reheating Tips
Storing and Reheating Tips
So you’ve made a batch of chicken roulades, and you have leftovers. No problem! Here’s How to store and reheat them to maintain their deliciousness.
Room Temperature: I wouldn’t recommend leaving cooked chicken roulade at room temperature for more than two hours. Bacteria can grow rapidly at room temperature, so it’s best to refrigerate or freeze the leftovers as soon as possible. If it’s a warm day, even less time is ideal!
Refrigerator Storage: Store the chicken roulades in an airtight container in the refrigerator for up to 3-4 days. Make sure the chicken is completely cooled before storing it to prevent condensation from forming in the container. If you’ve made the sauce, store it separately in another airtight container.
Freezer Instructions: For longer storage, you can freeze the chicken roulades. Wrap each roulade tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw the chicken roulades in the refrigerator overnight before reheating.
Glaze Timing Advice: I prefer to add any glaze after reheating the chicken. This keeps the glaze from getting soggy during storage and ensures it has the best flavor and texture when serving.
When it comes to reheating, you have a few options. You can reheat the chicken roulades in the oven, microwave, or skillet. The oven is the best option for maintaining the chicken’s texture and flavor.
8. Frequently Asked Questions
Frequently Asked Questions
9. Final Thoughts
So there you have it! My go-to chicken roulade recipe. It’s elegant, flavorful, and surprisingly easy to make. Whether you’re looking for a special occasion dish or a simple weeknight meal, this recipe is sure to impress. The best part is, you can customize the filling to suit your own taste, so the possibilities are endless!
If you enjoyed this recipe, be sure to check out my other chicken recipes for more delicious meal ideas. And don’t forget to leave a comment below and let me know how your chicken roulade turned out! I’d love to hear your feedback and see your own variations. Happy cooking, friends! I can’t wait to hear what you think!
How to Make Chicken Roulade: 7 Tips for a Perfect Rollup!
Ingredients
Main Ingredients
- 2 lbs Boneless, skinless chicken breasts Pounded thin
- 4 oz Cream cheese Softened
- 0.25 cup Chopped spinach Frozen, thawed and squeezed dry
- 0.25 cup Sun-dried tomatoes Oil-packed, drained and chopped
- 2 cloves Garlic Minced
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
For Basting
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, combine cream cheese, spinach, sun-dried tomatoes, garlic, oregano, salt, and pepper.
- Spread the cream cheese mixture evenly over the flattened chicken breasts.
- Roll up each chicken breast tightly and secure with toothpicks or kitchen twine.
- In a small bowl, whisk together olive oil and lemon juice.
- Brush the chicken roulades with the olive oil mixture.
- Place the roulades in a baking dish and bake for 40-45 minutes, or until the chicken is cooked through.
- Let rest for 10 minutes before slicing and serving.
