Did You Know?! đ
A roulade can be a filled, rolled meat OR a filled, rolled pastry. Think of a cake roll, like a yule log or a Swiss roll, where a flat sponge is topped with a layer of frosting or jam and then rolled tight so you get that beautiful spiral throughout. Thatâs a sweet roulade!
đ What Makes This Recipe So Good
What is âchicken rouladeâ, you ask? Itâs an incredible dish that features boneless, skinless chicken breasts (or thighs, if you prefer), flattened and then rolled around a filling of cheeses, vegetables, and oftentimes other meats as well. Roulade literally means âan act of rollingâ in French, so itâs aptly named. Chicken roulade is one of those deceptive dishes youâll love having in your recipe book. Guests will think youâve spent hours laboring over the meal, painstakingly wrapping butterflied chicken breasts around a decadent, savory filling. Little do they know, itâs actually super easy to make, and doesnât take long at all to cook. Perfect for entertaining, holidays, or special occasions. This recipe is actually fully customizable. Take the method and use it with any ingredients you like! If prosciutto and goat cheese arenât your thing, try ricotta cheese and sautĂ©ed mushrooms, or cheddar cheese and diced broccoli crowns. Mozzarella or feta, sun-dried tomatoes, caramelized onions, and baby spinach would be incredible. You could also go for something akin to chicken cordon bleu by using Swiss cheese and thin slices of ham.
đ©âđł Chefâs Tips
In order for the chicken roulade to⊠well⊠roulade easily, youâll first need to butterfly the chicken breasts and pound them flat. A meat mallet is ideal for this, but if you donât have one, thatâs ok. A rolling pin or even a sturdy frying pan will do the trick. (Frying pans â who knew?!) Itâs important that the chicken breasts are all even in size and thickness, otherwise they wonât cook evenly. Plus, if theyâre too thick, you risk the filling not cooking, too. To ensure your chicken isnât overcooked, youâll want to remove it from the oven when it reaches 160° Fahrenheit internally. Definitely use a meat thermometer here rather than going by cook times or trying to eyeball it! 160°F is just shy of the food-safe temp for chicken, but donât worry â thatâs exactly why you want to let it rest 5 minutes after cooking. That rest period is crucial. Resting allows the chicken to reach its food-safe temperature, but also locks in the natural juices of the meat, keeping it deliciously moist. You can prepare the chicken roulade the night before, then just cook it right before youâre ready to serve it! It may take a little longer to cook since itâs starting out cold, but just go by internal temperature and youâll be fine. Make sure to refrigerate the prepared dish in an airtight container (or in a baking dish, sealed tightly with plastic wrap).
đ„ More Incredible Recipes to Impress Your Guests
Sous Vide Pork Belly Oyster Brie Soup (from Disney Worldâs Hollywood Brown Derby) Shrimp Carbonara The Best Crockpot Angel Chicken Cookie Butter Creme Brulee Marry Me Chicken Tuna Ceviche Lobster Mac and Cheese Egg Roll in a Bowl with Creamy Chili Sauce Garlic and Herb Sous Vide Turkey Seafood Baked Potato Baked Ziti Pasta
