Welcome to a recipe that proves elegant dishes don't have to be complicated! This Chicken Roulade, stuffed with a classic combination of earthy mushrooms and gooey melted cheese, is a true showstopper. While roulades are found in many cuisines, this version with a savory mushroom filling is a beloved favorite in many Eastern European homes, perfect for family gatherings and special occasions. We'll guide you through each simple step, from butterflying the chicken breast to rolling it into a perfect, beautiful spiral. Get ready to impress your guests (and yourself!) with this incredibly flavorful and juicy chicken roulade.
Chicken roulade with mushrooms and cheese
Ingredients for Chicken Roulade with Mushrooms and Cheese
- 1 large chicken fillet (about 300 g / 10.5 oz)
- 2 tablespoons finely chopped parsley
- 1 onion
- 100 g (about 3.5 oz) cooked mushrooms
- 50 g (about 1.75 oz) cheese
- 1 chicken egg
- all-purpose flour
- breadcrumbs
- salt, black pepper, vegetable oil
How to Make Chicken Roulade with Mushrooms and Cheese
Slice a large chicken fillet lengthwise with a sharp knife.
Pound the fillet with a meat mallet through plastic wrap until the meat is very thin.
Sprinkle the chicken fillet with a mixture of salt and pepper on both sides.
Using a sharp knife, slice the large chicken fillet lengthwise to get two pieces about a centimeter thick.
Cover the fillets with plastic wrap. Using a meat mallet, pound the fillets through the plastic wrap until the meat is very thin, like a piece of cloth. Pound on both sides. Be careful, as the tender fillet can tear easily!
Grind the black pepper with salt. Sprinkle the chicken fillets with the salt and pepper mixture on both sides. Lay the seasoned fillets on a piece of plastic wrap, placing the pieces close to each other.
Sprinkle the chicken fillet with parsley.
Add the chopped onion to the skillet and sauté for 5 minutes over low heat until soft.
Spread 2-3 tablespoons of the filling evenly over the fillet with a spatula or knife.
Chop the parsley very finely. Sprinkle the parsley over the chicken fillets. Try to distribute the herbs evenly over the entire surface. Gently pat the herbs with your hands; they will easily stick to the meat.
Pour a little vegetable oil into a skillet. Finely dice the onion. Add the chopped onion to the skillet and sauté for 5 minutes over low heat until soft. Finely chop the cooked wild mushrooms and add them to the sautéed onion. Season with salt and cook over medium heat for 7 minutes.
Let the mushroom filling cool slightly. Spread 2-3 tablespoons of the filling evenly over the fillets using a spatula or knife.
Sprinkle the mushrooms with grated cheese.
Lift the edge of the plastic wrap and roll up the roulade.
Fry the roulade in hot oil until golden brown on both sides, which will take 5-6 minutes.
Sprinkle the mushrooms with grated cheese. The type of cheese doesn’t matter; use whatever you have on hand.
Lift the edge of the plastic wrap and roll the roulade tightly. Tie the ends of the plastic wrap. Place the roulade in the refrigerator. It’s best to let it rest for about 1 hour. You can fry the roulade just before serving.
Crack an egg into a bowl and beat it with a fork. On a flat plate or cutting board, spread some all-purpose flour, and on another plate, spread the breadcrumbs. First, coat the roulade in flour, then carefully dip it into the beaten egg. Finally, coat it in breadcrumbs. Pour vegetable oil into a skillet and heat it well. Fry the roulade in the hot oil until golden brown on both sides, which will take about 5-6 minutes. Preheat the oven to 200°C (400°F). Place the fried roulade in the preheated oven for 7 minutes.
Let the finished roulade rest for 10-15 minutes, then slice it crosswise with a sharp knife.
Let the finished roulade rest for 10-15 minutes, then use a sharp knife to slice it crosswise into pieces about one and a half centimeters thick.
And there you have it—a stunning Chicken Roulade with Mushrooms and Cheese, ready to be the star of your dinner table! The beautiful spiral of chicken and filling is as delightful to look at as it is to eat. Serve these delicious slices warm with a side of creamy mashed potatoes, roasted vegetables, or a simple green salad. Leftovers are fantastic in sandwiches the next day! We hope you enjoy making and sharing this wonderful dish. Feel free to experiment with the filling by adding spinach, bell peppers, or different types of cheese. Happy cooking!
0 comments