Mushroom & Herb Stuffed Chicken Roulade
Mushroom & Herb Stuffed Chicken Roulade
Ingredients
- 4 boneless, skinless chicken breasts, large
- 2 cups cremini mushrooms, very finely chopped (duxelles style)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or parsley, chopped
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons extra virgin olive oil, split
- to taste salt
- to taste black pepper
- as needed kitchen twine or toothpicks, for securing
Instructions
- 1
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped mushrooms and cook until all moisture has evaporated and they are golden brown, about 8 minutes. Stir in the minced garlic and chopped herbs for the final minute. Remove from heat and stir in the Parmesan cheese. Let the mixture cool.
⏱️ 10 min
- 2
Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even 1 cm thickness. Repeat with all breasts.
⏱️ 5 min
- 3
Season both sides of the flattened chicken with salt and pepper. Spread about 2 tablespoons of the cooled mushroom mixture over each breast, leaving a small border at the edges.
⏱️ 3 min
- 4
Starting from the narrow end, roll the chicken tightly into a log (roulade). Secure the seam with kitchen twine or 3–4 toothpicks.
⏱️ 5 min
- 5
Preheat your oven to 200°C (400°F). Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2–3 minutes per side until golden brown all over.
⏱️ 8 min•🌡️ 200
- 6
Transfer the skillet to the oven and bake for 12–15 minutes, or until the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200
- 7
Let the chicken rest for 5 minutes before removing the twine/toothpicks and slicing into thick rounds to reveal the spiral.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom & Herb Stuffed Chicken Roulade
- 4 boneless, skinless chicken breasts, large
- 2 cups cremini mushrooms, very finely chopped (duxelles style)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or parsley, chopped
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons extra virgin olive oil, split
- to taste salt
- to taste black pepper
- as needed kitchen twine or toothpicks, for securing
Instructions
- 1
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped mushrooms and cook until all moisture has evaporated and they are golden brown, about 8 minutes. Stir in the minced garlic and chopped herbs for the final minute. Remove from heat and stir in the Parmesan cheese. Let the mixture cool.
⏱️ 10 min - 2
Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even 1 cm thickness. Repeat with all breasts.
⏱️ 5 min - 3
Season both sides of the flattened chicken with salt and pepper. Spread about 2 tablespoons of the cooled mushroom mixture over each breast, leaving a small border at the edges.
⏱️ 3 min - 4
Starting from the narrow end, roll the chicken tightly into a log (roulade). Secure the seam with kitchen twine or 3–4 toothpicks.
⏱️ 5 min - 5
Preheat your oven to 200°C (400°F). Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2–3 minutes per side until golden brown all over.
⏱️ 8 min•🌡️ 200 - 6
Transfer the skillet to the oven and bake for 12–15 minutes, or until the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200 - 7
Let the chicken rest for 5 minutes before removing the twine/toothpicks and slicing into thick rounds to reveal the spiral.
⏱️ 5 min