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Ingredients

Adjust Servings:
2 large Chicken Breast
2 Yellow Onion
5 cloves Garlic
9 oz Whole Milk Mozzarella Cheese
4 slices Prosciutto
1/2 cup Heavy Cream
1/4 cup White Wine
2 strings Fresh Thyme
Chicken Roulade with Mushrooms in creamy sauce

Chicken Roulade with Mushrooms in creamy sauce

Features:
  • Keto
  • One Pot
Cuisine:

A super tender, juicy, and delicious prosciutto-wrapped chicken roulade is a perfect dish for a special occasion. Made with simple ingredients anyone can find in their fridge, this roulade recipe is a must-try!

  • 50
  • Serves 4
  • Medium

Ingredients

My Two Cents

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A super tender, juicy, and delicious prosciutto-wrapped chicken roulade is a perfect dish for a special occasion. Made with simple ingredients anyone can find in their fridge, this roulade recipe is a must-try!

I will be honest with you, I never even cooked chicken roulade until last night. I was in my kitchen, as usual, excited to make something awesome, but the ingredients I had in front of me were kind of screaming “casual boring dinner”. How can you elevate previously frozen chicken breast, mushrooms, and leftover prosciutto?

I did Google my options and could not find anything I liked. Then I saw chicken roulade. I immediately loved the idea and somewhat a challenge as I have never done this before. But all of the chicken roulade recipes I saw had the same issue, all of them looked somehow dry to me. So I decided to create my own chicken roulade recipe which will be over the top tender, creamy, and worthy to showcase here.

To say I succeeded is not enough, as I and my husband were pacing around the oven stunned by an incredible smell of the dish even before we tried it. Oh boy, this chicken looked and tasted so amazing that I am already planning on making it for our upcoming family reunion!

I know too many of you this recipe might sound hard or advance, but it is not! Trust me, if I could do it from the first time – you can do it too! The result is so rewarding, so come on, believe in yourself, and give this recipe a try!

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Directions

1
Done

Prepare chicken breast

Paper dry chicken breast and slice horizontally from the thicker side to a thinner, but stop about 1/2 inches to it. This way you will "butterfly" your chicken breast, which is a well-known technique to make thin and large chicken pieces. I use the same cut in my Chicken Piccata recipe.

Cover your butterflied chicken breast with a piece of plastic wrap and roll a pin over it to make it even and thinner. Set aside.

2
Done

Make mushroom stuffing

Mince 5 cloves of garlic and sauté it in a frying pan over medium heat for 3 minutes. Add finely chopped 2 onions, keep sautéing for another 2 minutes. Add chopped Portobello mushroom caps to the pan and keep cooking stirring occasionally for 5 more minutes or until all water will evaporate from the pan.

Add a quarter of a cup of dry White Wine, mix well and cook until stuffing gets almost dry.

At that point add 1 teaspoon of salt, half a teaspoon of pepper, and some fresh minced thyme. Mix well and set aside to cool down.

3
Done

Roll!

Place your chicken with a wide side down and thin side up like on the pictures below.

Divide mushroom sauce into 3 parts: 2 for each chicken breast and 1 for the cream sauce for later.

Using a spoon, evenly spread 1 part of mushroom stuffing over the chicken piece, leaving half an inch on each side uncovered.

Next, lay some thinly sliced fresh mozzarella, keep sides uncovered.

Gently roll chicken working your way from the wider bottom to the thinner top. Do not add too much pressure, as your stuffing will try to escape! We will secure everything in place with a cooking twine in just a second.

Now it is time to wrap our roulade in prosciutto. Here is what I learned the hard way ( meaning one of the roulades on final pictures is an unsuccessful test, but still the same delicious ha!): lay prosciutto slices parallel to your chicken roll, this way it is much easier to cover the whole roulade, which will look so much better when the dish is done!

Twine up! Using a cooking twine (the cotton string will work just fine!) gently wrap your roulade, starting from one side of it with tying a knot and work your way to the other side. Now you can add some pressure to help twine keep roulade`s shape while searing it.

4
Done

Sear roulade

Preheat your skillet pan on medium heat. I used skillet mostly because I wanted to be able to cook my dish both on a stovetop and in the oven, so if you have a suitable frying pan you can stick it into your cooking stove, - use that! Also, I used 2 tablespoons of canola oil to season my pan.

Add your chicken roulades into a hot pan and sear for 3 minutes on each of 4 sides. Let it cool down for 5 minutes before proceeding to the final step.

5
Done

Sauce and bake

Gently remove twine by cutting each layer and pulling it.

Finally, pour half a cup of heavy cream into your pan, add a third of the mushroom stuffing left from making roulades, and a little bit more cheese ( at this point you can use any cheese you love but make sure it is great melting one).

Place pan into the preheated to 370F oven and bake for 20 minutes.

To add some amazing color broil on High for just a minute before taking it out of the oven.

6
Done

We are done!

Serve right away with any side of your choice and please share your feedback! Enjoy!

TasteAbroad

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4 Comments Hide Comments

Your recipe calls for a half cup of wine, but you only mention using one quarter cup in the directions. Do I use the whole half or drink the rest?

Dear Tyler,

Thank you so much for catching it! Moving my website from one platform to another and re-writing each recipe got me haha! I will edit the recipe to show the correct amounts.
SO it is 1/4 cup of wine and 1/2 cup of heavy cream. On a heavy cream tho, I would add a little more depending on how much sauce you want to get in the end. For example, if I want to serve my roulade over rice I prefer a little more sauce.
Thank you once again, I really appreciate your help!!! Let me know how was the roulade if you decided to cook it.

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