Latest recipes

Chicken and mushroom roulade recipe

Chicken and mushroom roulade recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This is a family favourite! Chicken breasts are pounded thin and then rolled up with a mushroom filling. For a beautiful presentation, slice thickly before serving.

152 people made this

IngredientsServes: 6

  • 50g butter
  • 225g button mushrooms, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 120g seasoned breadcrumbs, divided
  • 6 skinless, boneless chicken breast fillets, pounded thin
  • 2 tablespoons melted butter
  • 175ml double cream

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. To Make Mushroom Filling: Melt 50g butter in a small frying pan over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove frying pan from heat; stir in nutmeg and half of the breadcrumbs.
  3. Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with cocktail sticks. Place seam side down in a lightly greased 23x33cm or similar sized baking dish. Brush melted butter over breasts, then sprinkle with remaining breadcrumbs. Pour cream over all.
  4. Bake uncovered at 180 C / Gas 4 for 30 minutes or until chicken is cooked through and no longer pink.

Recently viewed

Reviews & ratingsAverage global rating:(157)

Reviews in English (123)

by MICHELLECA

This is a great basic recipe but with a few touches it is elegant. First, make duxelles for the stuffing (sauteed finely chopped mushrooms with shallots) and then add about a couple of tablespoons of white wine and let that get absorbed. No breadcrumbs. Either slice the chicken in half horizontally or pound it flat or both before you stuff it. Roll the chicken up then brush it with olive oil or butter then roll it in the breadcrumbs mixed with grated parmesan cheese, 1/2 tsp. paprika and 1/2 tsp. thyme. Then pour the cream and bake! Yum!-08 May 2002

by naples34102

I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant quality dish! I minced the mushrooms and onions, and added some chopped garlic--cooked this in the 1/4 c. butter till dark, several minutes, then deglazed the pan with a splash of wine until it was absorbed and the mixture resembled a paste (added NO bread crumbs). I actually forgot about the nutmeg, but we didn't miss it. I pounded the chicken breasts to about 1/4" thickness, then rolled them up with the mushroom mixture. I coated the chicken with melted butter, then in a mixture of plain bread crumbs mixed with a couple tablespoons of Parmesan cheese. Poured the cream over, and then baked at 375 degrees rather than 350. I served this with green beans and "Sun-Dried Tomato Basil Orzo," also from this site. Hubby specifically REQUESTED that we have the leftovers again for dinner tomorrow night! Thanks to both Jennifer and MICHELLECA for this fabulous dish. My suggestion?....please don't ruin this wonderful recipe with canned, cream of mushroom soup. Make it as the recipe directs, by just pouring the cream over all. It might sound unusual, but believe me, it turns into something truly wonderful, and you won't be disappointed!-17 Jan 2008

by Tina Tisdale

I followed other people's suggestions and chopped the mushrooms up very small, added chopped spinach, pounded the chicken, no vinegar, brushed on olive oil on the outside of the chicken and then rolled in breadcrumbs. My side dish was portebello mushroom risotto and roasted vegetables. It was a great meal!! My husband was shocked when he cut into it! This is a keeper!-18 Sep 2002


Mushroom Roulade

This colourful roll may look tricky to make, but it&rsquos fail-safe and oh-so-worth the effort!

(9oz) frozen spinach, thawed

(1oz) vegetarian mature Cheddar, grated

Preheat oven to 190°C (170°C fan) mark 5. Line a 30.5cm x 23cm (12in x 9in) tin with baking parchment. Squeeze out as much moisture as you can from the thawed spinach and put into a large bowl. Stir in egg yolks, nutmeg and plenty of seasoning.

Put egg whites into a separate bowl and whisk until they hold stiff peaks. Quickly beat in 1½tbsp of the cornflour, then fold the mixture into the spinach bowl. Empty on to the prepared tin, spreading it to the corners, then cook for 12-15min until golden and firm to the touch.

Meanwhile, heat butter in a large frying pan and cook shallots for 5min until softened. Turn up the heat and add the mushrooms. Cook for 8-10min until softened and any water in the pan has evaporated. Stir in remaining cornflour, then the milk. Heat, stirring, until thickened. Stir in cheese and mustard and check the seasoning.

Take spinach base out of the oven and transfer with the paper to a board. Slide a palette knife underneath the roulade to loosen, if necessary, then spread the mushroom mixture over the top. Roll up lengthways as neatly as you can (don't worry if there's some spillage) and serve warm in slices with a green salad.


Chicken Roulade Stuffed with Mushroom Wilted Arugula and Shallots

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

So I have to tell you folks, coming up with different ways to cook foods and present them in a new way is actually pretty difficult. I mean there are 987,342,234 and 1 recipes out there on how to cook chicken. I do my very best to not cook it the same way that often here (as chicken is a household favs of ours) but often when time isn&rsquot on our side we fall back on our &ldquoold reliable recipes&rdquo that are tried and true. There&rsquos nothing wrong with that but you know me, I need to do different. I like a variety and with running TKW I love to experiment and share it with you &ndash flops and all. I mean we all need to learn from our mistakes so if I can share a &ldquoHey don&rsquot do this because you&rsquoll set the smoke alarm off&hellip again&rdquo I&rsquom going to do it.

However this dish was one of those dishes where I found I actually had time to make new and really play around. See Mr. Fantabulous was in between feedings. LOL He already had dinner #1 (pre-workout) and wouldn&rsquot be home for about 2 hours for dinner #2 (post-workout) therefore I had the ENTIRE HOUSE TO MYSELF (awesome TYVM) and I could play around with dinner. So if it turned out horribly I had enough time to pitch it and whip him up pasta (Hey.. mama didn&rsquot raise no fool here! ALWAYS have a back up plan!). Now see Mr. Fantabulous will eat almost all veggies but if I put a salad in front of him as dinner you would have thought I punched him in the face! Salad is a pre-meal and not real food. It&rsquos &ldquoprep-work&rdquo for your jaws! Well lately I&rsquove been on this massive arugula kick. With it being super healthy for you I&rsquove been trying to incorporate (okay sneak it into his foods) as much as I can. Having just bought another 5 pounds of it (I go through that much about every 2 weeks) I had to use it up. Since I had chicken breasts already thawed and butterflied I figured I&rsquod give them type of stuffing. Normally I&rsquod just bake it for Chicken Parmesan, saute it and then bake in bbq sauce or grind it up for chicken sliders but I was tired of that stuff. Thusly I stuck my head in the fridge and started pulling stuff out.

This dish just flowed together so perfectly. I got to incorporate a TON of arugula (which he had no clue what the green stuff was but loved it), use up those gorgeous crimini mushrooms I had nestled in the fridge and take out a ton of frustrations when I beat the living crap out of that bird with my meat tenderizer. LOL Seriously, click on the link! That&rsquos the one I have and literally like the size of Thor&rsquos hammer! *sigh Thor. &hearts

Honestly though I couldn&rsquot have asked for a more perfect rolled chicken. It was super juicy and moist. That filling of the wilted arugula, sautéed mushrooms and shallots was pure bliss! And that pan sauce! Oh dear LORD that pan sauce! God I loved it! Okay yeah, I&rsquom going to boast a bit. The presentation is gorgeous! This will seriously look like you took all day to make it when you serve it to your guests! I ended up serving this with creamy mashed cauliflower (again he had no clue that it wasn&rsquot potatoes so Shhhh. ), steamed snow peas and fresh bread.

When Mr. Fantabulous got home from the gym and was starving for dinner #2 I was standing there literally beaming, anxiously awaiting to serve him this. It was like I was presenting him a report card where I got all A&rsquos! I was positively glowing. Yeah I know, I dorked out but so what! I was so proud of this dish. A dish that literally didn&rsquot exist until a few hours ago. I love it when I get an idea in my head and the end result is even better than what I had imagined! And yes the taste! Oh lord the taste! Like look in those pics. The first slice you see is a cut slice, right? Perfect edges. Ever stop to think &ldquoHey what about that first cut? That first piece? Where&rsquos it at?&rdquo Yeah.. that puppy was in my belly! That got dipped in the pan sauce and seriously I HAD to walk away from it otherwise she was a goner and Mr. Fantabulous was eating pasta for dinner *grin*

So as he sat at the table and saw the presentation he actually said &ldquoWow honey, this looks gorgeous! Did you get pictures? I mean this looks professional!&rdquo Now to me, that type of comment, when I know it&rsquos sincere just brings tears to my eyes. That&rsquos ULTIMATE! We all try to make not only delicious food but in doing this, this website and all of my TKW stuff, you need to make it visually appealing as well. Now by the pictures I hope you can see just how amazing this is. But the proof is in the tasting! Now I&rsquod offer you some buttttttttttt&hellip yeah, we ate the ENTIRE roulade in one setting! You be the judge!


Chicken and mushroom roulade recipe - Recipes

Chicken Roulade Stuffed with Cheese, Spinach & Mushroom

The perfect Italian dish where chicken breasts are stuffed with cheese, spinach and mushrooms. The roulade is served with a rough tomato sauce.

Ingredients

    Boneless Chicken Breasts - 2 Mozzarella Cheese, grated - 4 Tablespoon Spinach, chopped - 4 Tablespoon Mushroom, sliced - 2 Medium Olive Oil - 1 Teaspooon Garlic, chopped - 3 Clove Onion, finely chopped - 1 Teaspooon Cherry Tomatoes, halved - 1 Cup(s) Basil, chopped - 2 Tablespoon Tobasco Sauce - 1 Teaspooon Salt & Pepper to taste Micro Greens, for garnish

Steps

To prepare the roulade, butterfly the chicken breasts by slicing them open in half and making sure not to slice all the way through the chicken.

Once both the breasts have been butterflied, spread them open on a cutting board, place a big piece of plastic wrap on top and pound them with a meat mallet to flatten the chicken breasts and make them thin.

Now, remove the plastic wrap and sprinkle cheese, chopped spinach and sliced mushrooms on top of the flattened breasts. Roll the stuffed breasts tightly, making sure the filling does not come out and set aside.

Take 2 large pieces of plastic wrap and lay 1 on a flat work surface. Place the rolled breast on the wrap and tightly roll the breast in the wrap securing the ends by tying them tightly. Repeat the same with the remaining breast.

In a pot with boiling water, poach the sealed breasts for 10-12 minutes. Make sure the water is not bubbling otherwise the chicken may overcook or enter into the plastic wrap.

In the meantime, prepare the sauce by heating olive oil in a pan on medium heat. Add chopped onion and garlic, cook until translucent.

Add cherry tomatoes, cook for 2-3 minutes or until soft and mash lightly to make a rough sauce.

Add chopped basil, tobasco sauce and season with salt & pepper to taste. Mix well and keep aside.

Remove the roulade from the poaching liquid, open and slice into 4-5 pieces per breast.

Arrange on a serving platter, spoon the tomato sauce over the roulade, garnish with micro greens and serve immediately.


1 # chicken meat
1 egg white
8 oz. cream
1/2 tsp. Salt
portobello mushrooms
tarragon
1 artichoke bottom, cooked, diced
½ Portobello mushroom, cooked, diced

Remove the skin from the chicken, keeping it as intact as possible. Bone out all of the meat. The bones and any nonusable trim should be used to prepare stock.

Reserve the boneless breasts. Process the dark meat, tenderloin and all other usable scraps in a food processor, add the egg white and continue to process until it is a smooth paste, but do not allow it to exceed 40 degrees F.

Add the heavy cream and salt, Pulse the machine on and off just until the ingredients are blended.

Pass through a drum sieve to ensure all connective tissue has been removed.

Combine with the chopped tarragon, artichoke and mushroom
Trim the skin and lay out on a piece of foil. Lay the breasts on the skin and mound or pipe the forcemeat over the breasts. Roll into a tight cylinder.

You may tie the ends of the foil with butcher’s twine in order to maintain the shape of the cylinder.

Place the roulade on a roasting rack and roast in 400 degree oven for 30 minutes. Remove the foil and continue to roast uncovered for an additional 30 minutes or until an internal temperature of 165 F is reached.


Goodful Vegetarian Meal Prep Recipes

Roasted Vegetable Quinoa Bowls

Weekday Meal Prep Pesto Chicken Veggies Recipe By Tasty

Meal Prep Breakfast Sandwiches Recipe Pinch Of Yum

Goodful Quick And Easy Vegan Dinners

Mediterranean Meal Prep Recipe By Tasty

Tasty Low Calorie Recipes For Weight Loss Healthy Meal Prep Recipes

Vegetarian Grain Bowl Meal Prep Recipe By Tasty

Chicken Pesto Pasta Meal Prep

65 Vegan Meal Prep Recipes For Breakfast Lunch Dinner

Vegetarian Meal Prep Goodful Recipes Recipes From Pins

Goodful Vegetarian Meal Prep Your Day Facebook

Pesto Pasta Freezer Prep Dinner Bake

Meal Prep Healthy Chicken And Veggies

Plant Based Meal Prep By Stephanie Tornatore Adam Bannon 9781465483843 Penguinrandomhouse Com Books

Healthy Chicken Shawarma Quinoa Bowls

Tasty Vegan Meal Prep For Your Entire Week Tasty

15 Delicious Vegetarian Recipes You Can Meal Prep On Sunday

Vegetarian Grain Bowl Meal Prep Recipe By Tasty

Vegetarian Grain Bowl Meal Prep Recipe By Tasty

65 Vegan Meal Prep Recipes For Breakfast Lunch Dinner

Healthy Chicken Shawarma Quinoa Bowls

15 Delicious Vegetarian Recipes You Can Meal Prep On Sunday

6 Easy Meal Prep Ideas For The Week

One Pan Chicken And Veggie Meal Prep 2 Ways

Vegan Elimination Diet Meal Prep Based On The Goodful

Cilantro Lime Chicken Veggie Rice Meal Prep Recipe By Tasty

9 Meal Prep Plans For Keto Vegan Vegetarian And Whole30

10 Healthy Meal Prep Recipes To Make Your Week A Breeze


Method

Place Madeira Wine into a small saucepan and reduce to 1/3 then add chicken demi-glaze.

Once it boils, remove from the heat and add the butter, check for seasoning and serve immediately.

Chicken & Pancetta Roulade

On high heat, heat a frypan and add the olive oil and mushrooms, once coloured, add the thyme and garlic and cook for 30 seconds, add butter and season with salt and pepper to taste, remove from heat and cool.

Chop the mushroom mixture finely and add ricotta, mix well.

Place 6 slices of pancetta on a sheet of glad wrap, the place chicken breast on top and then spread a strip of mushroom mixture across the middle.

Roll the glad wrap around the filling and form a sausage shape, tie each end tightly, repeat for second chicken breast with remaining ingredients.

Boil water in a medium size saucepan, reduce heat to a simmer, then place the glad wrapped chicken breasts into the water and simmer for 18-20 minutes, remove and cool in the fridge immediately.

Remove the glad wrap and dry the roulade.

Heat the oven to 200 degrees Celsius.

Heat a medium size oven safe frypan on the cook top, and colour the roulade all over, then cook in the oven for 5-7 minutes.


A Versatile Ingredient for Hearty Meals

Please see my article entitled Chicken of the Woods Mushrooms — the Complete Guide, for more information on where to find Chicken of the Woods.

Get creative. Experiment with different variations of your favorite ingredients to get the flavor intensity you like. These simple, healthy, no-fail chicken of the woods recipe ideas are guaranteed to satisfy any craving you may have.

Speaking of cravings, are you hankering for a lobster dish? Check out our complete guide to the lobster mushroom and discover a whole different kind of lobster!


Chicken And Mushroom Cups

DOUGH 2 cups flour ¼ teaspoon salt 2 teaspoon baking powder 125g butter 1 cup cold milk
Place dry ingredients in a bowl, add butter, add milk and form into a dough Roll dough out thin and cut into rounds using a cutter. Place in greased muffin pan and bake till firm and not brown. Cool
FILLING 2 cups cubed chicken 1 onion chopped 1 teaspoon crushed garlic 100g butter 1 punnet mushrooms 1 cup diced peppers Green chillies to taste Salt to taste 3 teaspoon Aromat (a South African Spice) ½ teaspoon black pepper 250ml fresh cream 3 tablespoon maziena 215g sweetcorn 2 tablespoon mayonnaise


Chicken Mushroom Fettuccine

This Chicken Mushroom Fettuccine is a delicious and easy pasta recipe. Watch the video showing you how to make this recipe, and then scroll to the bottom of this post and print out the recipe so you can make it at home.

This is a comforting pasta dish full of hot fettuccine noodles that have been tossed in a light cream sauce with oodles of sauteed mushrooms and chicken. My husband and I love pasta like there’s no tomorrow. That’s not such a great thing, I guess… but when it’s made with delicious ingredients, who can resist?? This Chicken Mushroom Fettuccine is one of our favorite dishes to make for dinner.

My husband and I happily gobble up every bite of this pasta when we make it for dinner. My son refuses to eat mushrooms, so he’s not into this one. I’m thankful that he’s beginning to eat tomatoes… and that he’s fairly willing to try most other vegetables, but I just can’t get him to eat those darn mushrooms. Oh well, more for me! I keep telling him that someday he will LOVE mushrooms. He does not believe me- ha!

If you’re a mushroom lover, then this Chicken Mushroom Fettuccine dish is for you. And if you’re not a mushroom lover, you can certainly push them aside or leave them out.


Watch the video: Καλαμάρι γεμιστό και σαλάτα πλιγούρι. Giorgos Tsoulis (June 2022).


Comments:

  1. Malleville

    Quite right! It seems like a good idea to me. I agree with you.

  2. Ra'id

    There, in many places it is written in Russian!

  3. Stanweg

    I think, that you are not right. Write to me in PM, we will discuss.

  4. Fele

    This post, is incomparable))), I really like :)

  5. Eliseo

    Not to tell it is more.



Write a message