Chicken Roulade – In this traditional roulade recipe, chicken breasts are packed with goat cheese, fresh basil, and roasted red peppers. It is a sophisticated dish that is very simple to prepare.
Reasons We Adore This Recipe
For the holidays, dress up your chicken breasts by creating a delicious Stuffed Chicken Roulade!
The cost of hosting parties, buying gifts, and grocery expenses around the holidays can be extremely high. But you don’t need to spend a lot of money on a prime rib roast to host a fancy meal for friends and family. Make gorgeous stuffed chicken rolls to accompany your preferred warm Christmas sides, such as stuffing or mashed potatoes. They are excellent and stunning!
Alternatively, you may serve this stuffed chicken recipe over salad greens or roasted veggies to maintain your low-carb diet during the holiday season.
Additionally, this is a true one-pan meal. Extra sauces are not required to add flavour… or a second dish and a pot to clean!
Checklist of Ingredients
- Full chicken breasts that can be stuffed by butterflying them open.
- Jarred roasted red peppers
- Optional: Proscuitto
- Goat cheese, either in the form of a log or already crumbled.
- Fresh, infant basil leaves are ideal.
- Olive oil or another preferable high-heat, flavorless oil, such as canola or avocado oil
- Italian seasoning: purchase it from a store or try our incredible homemade version.
- Garlic powder, salt, and pepper are some spices.
Pro Tip: Need to reduce your expenditures on ingredients? Change the prosciutto with slices of salty ham, swap the goat cheese for cream cheese, and swap the basil leaves for spinach or arugula!
Making Chicken Roulade
Set the oven to 400°F. Prepare a sizable baking sheet with a rim and line it with parchment paper.
On a chopping board, spread out the chicken breasts. To create a single thin sheet of chicken, split each breast open like a book while leaving one side intact. Butterflied chicken is another name for this technique.
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Pro Tip: Holding the knife perpendicular to the cutting board, try to make an even cut through the centre of each breast so that both sides are level when you open the chicken breast. If necessary, make shallow cuts into the chicken with each short stroke of the knife to assist maintain a uniform cut. if needed, view the photographs.
The chicken breast will have a heart- or butterfly-shaped form. Once all four chicken breasts have been butterflyed and split open, cover them with plastic wrap and pound them with a meat mallet (or rolling pin) to a uniform thickness of 14 inch.
Get the full (printable) recipe for chicken roulade below. Enjoy!
Beginning with the chicken breast’s narrow end, carefully roll and tuck the ingredients inside the breast until it forms a solid log.
Place the chicken roll on the preheated baking sheet seam-side down. Apply the same procedure to the remaining three chicken breasts.
Apply olive oil to the tops of all four stuffed chicken rolls after placing them on the baking sheet. Italian spice, garlic pepper, and more salt and pepper should then be added.
Bake for 20 to 25 minutes, or until an instant-read thermometer reads 160°F. (As the chicken breasts rest, the internal temperature will continue to rise.)
Give the chicken rolls five minutes to cool. After that, cut into 3/4-inch wheels and serve hot.
Serving stuffed chicken roulade with almost any side dish, whether refined or rustic, is excellent!
Warm pieces go well with fluffy rice, spaghetti, or creamy mashed sweet potatoes. Alternatively, combine it with cauliflower rice or cauliflower mashed potatoes for a low-carb supper.
No matter how you combine it, everyone will be impressed!
Questions and Answers
CAN I USE TURKEY IN THIS ROULADE RECIPE?
You can definitely use lean turkey breasts for chicken breasts. To ensure that the internal temperature reaches 160°F, adjust the cooking time accordingly. Larger breasts probably require 30 to 40 minutes.
What makes juicy chicken so delicious?
It will be possible to cook the chicken uniformly and with minimal cooking time if the breasts are pounded to an even thickness. The chicken will be more juicy the shorter the time it spends in the oven.
WHAT TEMPERATURE DOES CHICKEN FINISH AT INTERNALLY?
When the roulade reaches 160°F, it is taken out of the oven but left to cool for a while. While it rests, the internal temperature keeps rising without drying out. When chicken reaches 165°F, it is safe to consume.
LEFTOVERS: HOW LONG DO THEY LAST?
Keep leftovers in the refrigerator for up to three days by placing them in an airtight container.
Reheat in the microwave for only a few seconds at a time, until evenly warmed.
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Chicken Roulade (Stuffed Chicken Roll)
In this traditional roulade recipe, chicken breasts are packed with goat cheese, fresh basil, and roasted red peppers. It is a sophisticated dish that is very simple to prepare.
- Preheat the oven to 400°F. Set out a large rimmed baking sheet and line it with parchment paper.
- Lay the chicken breasts out on a cutting board. Cut each breast open like a book, leaving one side attached so that you have one thin sheet of chicken. (This method is often called butterflied chicken.) Place a knife perpendicular to the cutting board and try to cut evenly down the middle of each breast, so that both sides of the chicken breast are even when you open it up. See images if needed.
- The chicken breast will resemble the shape of a heart, or butterfly. Once all four chicken breasts are butterflied and open, place a piece of plastic wrap over the top and pound them with a meat mallet into a thin ¼ inch even layer.
- Salt and pepper the chicken breast liberally on the top side. Then lay two slices of prosciutto over the surface of the butterflied chicken breast.
- Cut open a roasted red bell pepper and pat dry. Spread the red bell pepper as evenly as possible over the prosciutto slices.
- Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper. Then top with eight large basil leaves.
- To roll, start with the narrow end of the chicken breast and tightly roll and tuck the ingredients in to the breast, until it creates one solid log.
- Place the chicken roll seam-side-down on the prepared baking sheet. Repeat with the remaining three chicken breasts.
- Once all four stuffed chicken rolls are on the baking sheet, drizzle the tops with olive oil. Then sprinkle with Italian seasoning, garlic pepper, and additional salt and pepper.
Bake for 20-25 minutes, until the internal temperature reaches 160°F. (The temperature will continue to rise internally as the chicken breasts rest.)
- Allow the chicken rolls to cool for 5 minutes. Then slice into ¾ inch wheels and serve warm.
- Need to save additional dollars on ingredients? Swap the prosciutto with salty ham slices, use cream cheese instead of goat cheese, and use spinach or arugula instead of basil.
- Store leftovers in an airtight container, and keep them in the fridge for up to 3 days.
- To reheat, briefly microwave in short bursts until just warmed throughout.