Très Chic Chicken Roulade

Name: Très Chic Chicken Roulade
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
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

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

4.9

57 reviews

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-fillet/" title="View all our recipes with Free-range Chicken Fillet at eCook">Free-range Chicken Fillet - 1
Grated Italian-style Hard Cheese - 25ml
Cornflour - 5ml
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-fillets/" title="View all our recipes with Free-range Chicken Fillets at eCook">Free-range Chicken Fillets - 2
Grated Italian-style Hard Cheese - 50ml
Cornflour - 10ml
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-fillets/" title="View all our recipes with Free-range Chicken Fillets at eCook">Free-range Chicken Fillets - 3
Grated Italian-style Hard Cheese - 75ml
Cornflour - 15ml
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken roulade slices and pour over the Red Wine sauce. Side with the Potato wedges and the salad. Well done, Chef!

Potato - 800g
Garlic Cloves - 4
Fresh Thyme - 15g
Button Mushrooms - 500g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-fillets/" title="View all our recipes with Free-range Chicken Fillets at eCook">Free-range Chicken Fillets - 4
Grated Italian-style Hard Cheese - 100ml
Cornflour - 20ml
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 20ml
Red Wine - 200ml
Green Leaves - 80g
Pumpkin Seeds - 40g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Très Chic Chicken Roulade?

The preparation time for Très Chic Chicken Roulade with a mushroom filling & pumpkin seeds is between 35 and 50 minutes.

What is the total time required to make Très Chic Chicken Roulade with a mushroom filling & pumpkin seeds?

The total time required to make Très Chic Chicken Roulade with a mushroom filling & pumpkin seeds is between 45 and 60 minutes.

How many servings does Très Chic Chicken Roulade provide?

4 servings

What are the main ingredients in Très Chic Chicken Roulade?

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

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.