eCook Meal
Italian Crumbed Chicken Roulade
with mashed potato, roasted baby carrots & goat's cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R251.88
for 4 servings · R62.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Self-raising Flour needs 120 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Grated Cheddar Cheese needs 160 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 19% of packR32.00
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Garlic Heads
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian Crumbed Chicken Roulade?
The preparation time for Italian Crumbed Chicken Roulade with mashed potato, roasted baby carrots & goat's cheese is between 25 and 40 minutes.
What is the total time required to make Italian Crumbed Chicken Roulade with mashed potato, roasted baby carrots & goat's cheese?
The total time required to make Italian Crumbed Chicken Roulade with mashed potato, roasted baby carrots & goat's cheese is between 35 and 65 minutes.
How many servings does Italian Crumbed Chicken Roulade provide?
4 servings
What are the main ingredients in Italian Crumbed Chicken Roulade?
Almonds, Baby Carrot, Cheddar Cheese, Chevin Goats Cheese, Chicken, Chicken Breast, Fresh Basil, Garlic Head, Grated Italian-style Hard Cheese, Panko Breadcrumb, Potato, Salad Leaves, Self-raising Flour
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?
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. 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. 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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Italian Crumbed Chicken Roulade?
Almonds, Baby Carrot, Cheddar Cheese, Chevin Goats Cheese, Chicken, Chicken Breast, Fresh Basil, Garlic Head, Grated Italian-style Hard Cheese, Panko Breadcrumb, Potato, Salad Leaves, Self-raising Flour
How many calories does Italian Crumbed Chicken Roulade have?
880 calories
How much fat content does Italian Crumbed Chicken Roulade have?
grams