What are the main ingredients in Italian Crumbed Chicken Roulade?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Cling Wrap, Paper Towel, Butter (optional), Milk (optional), Tinfoil

What is the nutritional information of Italian Crumbed Chicken Roulade?

Calories: 880, Carbs: 79 grams, Fat: grams, Protein: 69.4 grams, Sugar: 11.1 grams, Salt: 550 grams

How do I prepare Italian Crumbed Chicken Roulade?

FLATTEN & FILL: Slice into one side of each chicken breast, from the thicker end to the thinner point (don’t cut all the way through). Open up each chicken breast, cover with cling wrap, and pummel with a rolling pin or bottle to create even thickness. Remove the cling wrap. Top the flattened chicken breasts with the grated cheddar cheese, ½ the grated hard cheese, and ½ the sliced basil. Roll up each chicken breast like a swiss roll. Roll the stuffed chicken breasts in cling wrap to hold their shape. 24 CARROT GOLD: Spread the trimmed baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven, 15-20 minutes (shifting halfway). In the final 5 minutes, sprinkle over the almonds. THE BEST IS YET TO CRUMB: Whisk 1 egg in a shallow dish with a splash of water. Prepare two more shallow dishes: one containing lightly seasoned flour and the other containing the breadcrumbs, the remaining hard cheese, and seasoning. Remove the stuffed breasts from the cling wrap. Coat each breast in flour, then in the egg, and, lastly, in the crumb. SPUDTACULAR: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the pot, and cover. FINAL TOUCHES: Squeeze out the flesh of the roasted garlic (to taste) into the cooked potato. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. Mix through the remaining basil. In a salad bowl, toss together the rinsed leaves, a drizzle of olive oil, and seasoning. TA-DA!: Plate up the stuffed chicken. Side with the garlic mash and the nutty roasted carrots. Serve with the dressed leaves and crumble over the goat’s cheese. Beautiful, Chef! ROAST GARLIC: Preheat the oven to 200°C. Coat the garlic head in oil and cover in tinfoil. Pop in the hot oven until soft, 30-35 minutes. FRY YAY!: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 2-4 minutes per side. Remove from the pan and place on a roasting tray. Pop in the hot oven until cooked through, 8-10 minutes.

What should be prepared from my kitchen to make Italian Crumbed Chicken Roulade?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Cling Wrap, Paper Towel, Butter (optional), Milk (optional), Tinfoil

Italian Crumbed Chicken Roulade

Name: Italian Crumbed Chicken Roulade
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Cling Wrap; Paper Towel; Butter (optional); Milk (optional); Tinfoil

Give plain chicken breasts an upgrade by stuffing them with yummy cheese & basil, all rolled into a tight cylinder and coated with crispy panko crumbs. This fancy chicken roulade is juicy & packed with so much flavour. Get ready to meet your new favourite dinner party star!

Italian Crumbed Chicken Roulade

with mashed potato, roasted baby carrots & goat's cheese

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Carrots
Chevin Goats Cheese
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Garlic Heads
Grated Cheddar Cheese
Grated Italian-style Hard Cheese
Panko Breadcrumbs
Potato
Salad Leaves
Self-raising Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Cling Wrap
Paper Towel
Butter (optional)
Milk (optional)
Tinfoil

Photo of Italian Crumbed Chicken Roulade

Serves 1

ROAST GARLIC
Preheat the oven to 200°C. Coat the garlic head in oil and cover in tinfoil. Pop in the hot oven until soft, 30-35 minutes.
24 CARROT GOLD
Spread the trimmed baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven, 15-20 minutes (shifting halfway). In the final 5 minutes, sprinkle over the almonds.
SPUDTACULAR
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the pot, and cover.
FLATTEN & FILL
Slice into one side of the chicken breast, from the thicker end to the thinner point (don’t cut all the way through). Open it up, cover with cling wrap, and pummel with a rolling pin or bottle to create even thickness. Remove the cling wrap. Top the flattened chicken breast with the grated cheddar cheese, ½ the grated hard cheese, and ½ the sliced basil. Roll up the chicken breast like a swiss roll. Roll the stuffed chicken breast in cling wrap to hold its shape.
THE BEST IS YET TO CRUMB
Whisk 1 egg in a shallow dish with a splash of water. Prepare two more shallow dishes: one containing lightly seasoned flour and the other containing the breadcrumbs, the remaining hard cheese, and seasoning. Remove the stuffed breast from the cling wrap. Coat it in flour, then in the egg, and, lastly, in the crumb.
FRY YAY!
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 2-4 minutes per side. Remove from the pan and place on a roasting tray. Pop in the hot oven until cooked through, 8-10 minutes.
FINAL TOUCHES
Squeeze out the flesh of the roasted garlic (to taste) into the cooked potato. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. Mix through the remaining basil. In a salad bowl, toss together the rinsed leaves, a drizzle of olive oil, and seasoning.
TA-DA!
Plate up the stuffed chicken. Side with the garlic mash and the nutty roasted carrots. Serve with the dressed leaves and crumble over the goat’s cheese. Beautiful, Chef!

Garlic Heads - 1
Baby Carrots - 120g
Almonds - 10g
Potato - 200g
Free-range Chicken Breast - 1
Grated Cheddar Cheese - 40g
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
Self-raising Flour - 30ml
Panko Breadcrumbs - 50ml
Salad Leaves - 20g
Chevin Goat's Cheese - 25g

Download the Recipe

Serves 2

ROAST GARLIC
Preheat the oven to 200°C. Coat the garlic head in oil and cover in tinfoil. Pop in the hot oven until soft, 30-35 minutes.
24 CARROT GOLD
Spread the trimmed baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven, 15-20 minutes (shifting halfway). In the final 5 minutes, sprinkle over the almonds.
SPUDTACULAR
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, return to the pot, and cover.
FLATTEN & FILL
Slice into one side of each chicken breast, from the thicker end to the thinner point (don’t cut all the way through). Open up each chicken breast, cover with cling wrap, and pummel with a rolling pin or bottle to create even thickness. Remove the cling wrap. Top the flattened chicken breasts with the grated cheddar cheese, ½ the grated hard cheese, and ½ the sliced basil. Roll up each chicken breast like a swiss roll. Roll the stuffed chicken breasts in cling wrap to hold their shape.
THE BEST IS YET TO CRUMB
Whisk 1 egg in a shallow dish with a splash of water. Prepare two more shallow dishes: one containing lightly seasoned flour and the other containing the breadcrumbs, the remaining hard cheese, and seasoning. Remove the stuffed breasts from the cling wrap. Coat each breast in flour, then in the egg, and, lastly, in the crumb.
FRY YAY!
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 2-4 minutes per side. Remove from the pan and place on a roasting tray. Pop in the hot oven until cooked through, 8-10 minutes.
FINAL TOUCHES
Squeeze out the flesh of the roasted garlic (to taste) into the cooked potato. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. Mix through the remaining basil. In a salad bowl, toss together the rinsed leaves, a drizzle of olive oil, and seasoning.
TA-DA!
Plate up the stuffed chicken. Side with the garlic mash and the nutty roasted carrots. Serve with the dressed leaves and crumble over the goat’s cheese. Beautiful, Chef!

Garlic Heads - 1
Baby Carrots - 240g
Almonds - 20g
Potato - 400g
Free-range Chicken Breasts - 2
Grated Cheddar Cheese - 80g
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
Self-raising Flour - 60ml
Panko Breadcrumbs - 100ml
Salad Leaves - 40g
Chevin Goat's Cheese - 50g

Download the Recipe

Serves 3

ROAST GARLIC
Preheat the oven to 200°C. Coat the garlic head in oil and cover in tinfoil. Pop in the hot oven until soft, 30-35 minutes.
24 CARROT GOLD
Spread the trimmed baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven, 20-25 minutes (shifting halfway). In the final 5 minutes, sprinkle over the almonds.
SPUDTACULAR
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, return to the pot, and cover.
FLATTEN & FILL
Slice into one side of each chicken breast, from the thicker end to the thinner point (don’t cut all the way through). Open up each chicken breast, cover with cling wrap, and pummel with a rolling pin or bottle to create even thickness. Remove the cling wrap. Top the flattened chicken breasts with the grated cheddar cheese, ½ the grated hard cheese, and ½ the sliced basil. Roll up each chicken breast like a swiss roll. Roll the stuffed chicken breasts in cling wrap to hold their shape.
THE BEST IS YET TO CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. Prepare two more shallow dishes: one containing lightly seasoned flour and the other containing the breadcrumbs, the remaining hard cheese, and seasoning. Remove the stuffed breasts from the cling wrap. Coat each breast in flour, then in the egg, and, lastly, in the crumb.
FRY YAY!
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 2-4 minutes per side. Remove from the pan and place on a roasting tray. Pop in the hot oven until cooked through, 8-10 minutes.
FINAL TOUCHES
Squeeze out the flesh of the roasted garlic (to taste) into the cooked potato. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. Mix through the remaining basil. In a salad bowl, toss together the rinsed leaves, a drizzle of olive oil, and seasoning.
TA-DA!
Plate up the stuffed chicken. Side with the garlic mash and the nutty roasted carrots. Serve with the dressed leaves and crumble over the goat’s cheese. Beautiful, Chef!

Garlic Heads - 2
Baby Carrots - 360g
Almonds - 30g
Potato - 600g
Free-range Chicken Breasts - 3
Grated Cheddar Cheese - 120g
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
Self-raising Flour - 90ml
Panko Breadcrumbs - 125ml
Salad Leaves - 60g
Chevin Goat's Cheese - 75g

Download the Recipe

Serves 4

ROAST GARLIC
Preheat the oven to 200°C. Coat the garlic head in oil and cover in tinfoil. Pop in the hot oven until soft, 30-35 minutes.
24 CARROT GOLD
Spread the trimmed baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven, 20-25 minutes (shifting halfway). In the final 5 minutes, sprinkle over the almonds.
SPUDTACULAR
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, return to the pot, and cover.
FLATTEN & FILL
Slice into one side of each chicken breast, from the thicker end to the thinner point (don’t cut all the way through). Open up each chicken breast, cover with cling wrap, and pummel with a rolling pin or bottle to create even thickness. Remove the cling wrap. Top the flattened chicken breasts with the grated cheddar cheese, ½ the grated hard cheese, and ½ the sliced basil. Roll up each chicken breast like a swiss roll. Roll the stuffed chicken breasts in cling wrap to hold their shape.
THE BEST IS YET TO CRUMB
Whisk 2 eggs in a shallow dish with a splash of water. Prepare two more shallow dishes: one containing lightly seasoned flour and the other containing the breadcrumbs, the remaining hard cheese, and seasoning. Remove the stuffed breasts from the cling wrap. Coat each breast in flour, then in the egg, and, lastly, in the crumb.
FRY YAY!
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 2-4 minutes per side. Remove from the pan and place on a roasting tray. Pop in the hot oven until cooked through, 8-10 minutes.
FINAL TOUCHES
Squeeze out the flesh of the roasted garlic (to taste) into the cooked potato. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. Mix through the remaining basil. In a salad bowl, toss together the rinsed leaves, a drizzle of olive oil, and seasoning.
TA-DA!
Plate up the stuffed chicken. Side with the garlic mash and the nutty roasted carrots. Serve with the dressed leaves and crumble over the goat’s cheese. Beautiful, Chef!