What are the main ingredients in Très Chic Chicken Roulade?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Toothpicks

What is the nutritional information of Très Chic Chicken Roulade?

Calories: 630, Carbs: 57 grams, Fat: grams, Protein: 55.6 grams, Sugar: 8.8 grams, Salt: 336 grams

How do I prepare Très Chic Chicken Roulade?

SAUCE: Place the cornflour in a small bowl and mix in 2 tbsp of boiling water to get a runny paste – this is a slurry! Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minute until softened, shifting occasionally. Whisk in 170ml of boiling water, the stock, the red wine, and the slurry. Lower the heat slightly and simmer for 7-8 minutes until thickened, stirring occasionally. In a salad bowl, combine the green leaves with the pumpkin seeds, seasoning, and a drizzle of oil. ROULADE: When the roulades are finished baking, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the cooked roulades for 1-2 minutes, shifting as it browns. On completion, remove from the pan and leave to rest for 5 minutes. Remove the toothpicks, and cut into thick slices. WEDGES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. YUM!: Plate up the chicken roulade slices and pour over the red wine sauce. Side with the potato wedges and the salad. Well done, Chef! FILLING: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the chopped thyme and fry for 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated. Season to taste. ROLL: Boil the kettle. Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of the breasts, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open up the breasts so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. Press the cooked mushroom mixture onto the butterflied chicken breasts in an even layer, making sure to leave a thin border around the mixture. Sprinkle over the grated cheese. Starting with the shorter side, roll up the chicken breasts like a swiss roll! Secure the rolls together with toothpicks. Place on a greased baking tray and bake in the hot oven for 20-25 minutes until cooked through.

What should be prepared from my kitchen to make Très Chic Chicken Roulade?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Toothpicks

Très Chic Chicken Roulade

Name: Très Chic Chicken Roulade
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel; Toothpicks

Get your chef apron on, this hands-on dish is going to be totally worth the work! Juicy chicken is rolled to encase a rich mushroom filling, with melty cheese in every bite! Perfect roast potato wedges side this incredibly tasty dish, while a simple green salad ties everything together.

Très Chic Chicken Roulade

with a mushroom filling & pumpkin seeds

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Button Mushrooms
Chicken
Cornflour
Free-range Chicken Fillet
Free-range Chicken Fillets
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Onion
Potato
Pumpkin Seeds
Red Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Toothpicks

Serves 1

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the chopped thyme and fry for 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated. Season to taste.
ROLL
Boil the kettle. Pat the chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. Press the cooked mushroom mixture onto the butterflied chicken breast in an even layer, making sure to leave a thin border around the mixture. Sprinkle over the grated cheese. Starting with the shorter side, roll up the chicken breast like a swiss roll! Secure the roll together with toothpicks. Place on a greased baking tray and bake in the hot oven for 20-25 minutes until cooked through.
ROULADE
When the roulade is finished baking, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the cooked roulade for 1-2 minutes, shifting as it browns. On completion, remove from the pan and leave to rest for 5 minutes. Remove the toothpicks, and cut into thick slices.
SAUCE
Place the cornflour in a small bowl and mix in 1 tbsp of boiling water to get a runny paste – this is a slurry! Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minute until softened, shifting occasionally. Whisk in 85ml of boiling water, the stock, the red wine, and the slurry. Lower the heat slightly and simmer for 6-7 minutes until thickened, stirring occasionally. In a salad bowl, combine the green leaves with the pumpkin seeds, seasoning, and a drizzle of oil.
YUM!
Plate up the chicken roulade slices and pour over the red wine sauce. Side with the potato wedges and the salad. Well done, Chef!

Potato - 200g
Garlic Clove - 1
Fresh Thyme - 4g
Button Mushrooms - 125g
Free-range Chicken Fillet - 1
Grated Italian-style Hard Cheese - 25ml
Cornflour - 5ml
Onion - 1
Beef Stock - 5ml
Red Wine - 50ml
Green Leaves - 20g
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the chopped thyme and fry for 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated. Season to taste.
ROLL
Boil the kettle. Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of the breasts, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open up the breasts so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. Press the cooked mushroom mixture onto the butterflied chicken breasts in an even layer, making sure to leave a thin border around the mixture. Sprinkle over the grated cheese. Starting with the shorter side, roll up the chicken breasts like a swiss roll! Secure the rolls together with toothpicks. Place on a greased baking tray and bake in the hot oven for 20-25 minutes until cooked through.
ROULADE
When the roulades are finished baking, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the cooked roulades for 1-2 minutes, shifting as it browns. On completion, remove from the pan and leave to rest for 5 minutes. Remove the toothpicks, and cut into thick slices.
SAUCE
Place the cornflour in a small bowl and mix in 2 tbsp of boiling water to get a runny paste – this is a slurry! Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minute until softened, shifting occasionally. Whisk in 170ml of boiling water, the stock, the red wine, and the slurry. Lower the heat slightly and simmer for 7-8 minutes until thickened, stirring occasionally. In a salad bowl, combine the green leaves with the pumpkin seeds, seasoning, and a drizzle of oil.
YUM!
Plate up the chicken roulade slices and pour over the red wine sauce. Side with the potato wedges and the salad. Well done, Chef!

Potato - 400g
Garlic Cloves - 2
Fresh Thyme - 8g
Button Mushrooms - 250g
Free-range Chicken Fillets - 2
Grated Italian-style Hard Cheese - 50ml
Cornflour - 10ml
Onion - 1
Beef Stock - 10ml
Red Wine - 100ml
Green Leaves - 40g
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the chopped thyme and fry for 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 5-6 minutes until starting to brown and any excess liquid has evaporated. Season to taste.
ROLL
Boil the kettle. Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of the breasts, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open up the breasts so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. Press the cooked mushroom mixture onto the butterflied chicken breasts in an even layer, making sure to leave a thin border around the mixture. Sprinkle over the grated cheese. Starting with the shorter side, roll up the chicken breasts like a swiss roll! Secure the rolls together with toothpicks. Place on a greased baking tray and bake in the hot oven for 20-25 minutes until cooked through.
ROULADE
When the roulades are finished baking, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the cooked roulades for 1-2 minutes, shifting as it browns. On completion, remove from the pan and leave to rest for 5 minutes. Remove the toothpicks, and cut into thick slices.
SAUCE
Place the cornflour in a small bowl and mix in 3 tbsp of boiling water to get a runny paste – this is a slurry! Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion wedges and fry for 4-5 minute until softened, shifting occasionally. Whisk in 200ml of boiling water, the stock, the red wine, and the slurry. Lower the heat slightly and simmer for 7-8 minutes until thickened, stirring occasionally. In a salad bowl, combine the green leaves with the pumpkin seeds, seasoning, and a drizzle of oil.
YUM!
Plate up the chicken roulade slices and pour over the red wine sauce. Side with the potato wedges and the salad. Well done, Chef!

Potato - 600g
Garlic Cloves - 3
Fresh Thyme - 12g
Button Mushrooms - 375g
Free-range Chicken Fillets - 3
Grated Italian-style Hard Cheese - 75ml
Cornflour - 15ml
Onion - 1
Beef Stock - 15ml
Red Wine - 150ml
Green Leaves - 60g
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway.
FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the chopped thyme and fry for 1 minute until fragrant, shifting constantly. Add the chopped mushrooms and fry for 5-6 minutes until starting to brown and any excess liquid has evaporated. Season to taste.
ROLL
Boil the kettle. Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of the breasts, starting at the thicker end and ending at the thin point (be careful not to cut all the way through.) Open up the breasts so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. Press the cooked mushroom mixture onto the butterflied chicken breasts in an even layer, making sure to leave a thin border around the mixture. Sprinkle over the grated cheese. Starting with the shorter side, roll up the chicken breasts like a swiss roll! Secure the rolls together with toothpicks. Place on a greased baking tray and bake in the hot oven for 20-25 minutes until cooked through.
ROULADE
When the roulades are finished baking, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the cooked roulades for 1-2 minutes, shifting as it browns. On completion, remove from the pan and leave to rest for 5 minutes. Remove the toothpicks, and cut into thick slices.
SAUCE
Place the cornflour in a small bowl and mix in 4 tbsp of boiling water to get a runny paste – this is a slurry! Return the pan to a medium-high heat with a drizzle of oil. When hot, add the onion wedges and fry for 4-5 minute until softened, shifting occasionally. Whisk in 250ml of boiling water, the stock, the red wine, and the slurry. Lower the heat slightly and simmer for 8-9 minutes until thickened, stirring occasionally. In a salad bowl, combine the green leaves with the pumpkin seeds, seasoning, and a drizzle of oil.
YUM!
Plate up the chicken roulade slices and pour over the red wine sauce. Side with the potato wedges and the salad. Well done, Chef!