6 recipes for chicken roulade that everyone will like

Try the chicken roulade recipes!

Juicy meat with a favorite filling will please the eye and the taste buds.

Rolls are very popular and you can hide everything you like in them or even leftovers from the fridge.

And the bonus? They also taste great cold.

Chicken roulade with spinach

Chicken breast stuffed with spinach and cheese wrapped in delicious bacon. Prepare a delicious dinner that the whole family will enjoy.

Ingredients

• 200 g of fresh spinach
• 60 g of edamame
• 2 spoons of cream cheese of the meadow type
• 4 chicken breasts
• 1 onion
• 8 slices of English bacon
• 1 tablespoon of oil
• salt
• pepper

Method

• Preheat the oven to 180°.
• Blanch the spinach in hot water.
• Heat the oil in a deep pan, add the onion cut into pieces and fry.
• Add the squeezed, chopped spinach, mix and add the cream cheese. Mix well and reheat.
• Pound the chicken, salt and pepper both sides.
• Spread the food foil on the kitchen counter and spread the pounded chicken breasts on it so that it forms a single sheet.
• Spread the spinach mixture over the meat and sprinkle with grated cheese.
• Roll the meat, remove the plastic wrap, wrap the bacon slices and pierce with toothpicks to keep the shape.
• Place in a baking dish or baking dish and bake for 35-40 minutes.
• After baking, cut into slices and serve with potatoes and a light salad.

Italian chicken roulade with mozzarella and Parma ham

Delicious meat smelling of Italian cuisine. All you need is a few ingredients, a bottle of good wine, and you’ll be transported to the sunny south in no time.

Ingredients

• 4 chicken breasts
• 100 g Parma ham
• 60 g of mozzarella
• 4 tablespoons of finely chopped sun-dried tomatoes
• fresh basil
• salt
• pepper

Method

• Wash the cuttings, clean them and cut them on the side so that they can be unfolded into a heart shape.
• Season each with salt and pepper, place 2 slices of ham on top, sprinkle with a spoonful of sun-dried tomatoes and a few pieces of mozzarella, add fresh basil.
• Roll the meat, fasten toothpicks and lightly salt the outside.
• Place in a baking dish or baking dish and bake for 30 minutes in an oven heated to 180°.
• After baking, cut into slices and serve with potatoes or mashed potatoes.

Royal chicken strudel with ermine and cranberries

Prepare a festive chicken roulade with a delicious walnut crust.

Ingredients

• 4 chicken cutlets
• 2 ermines, cut into slices
• 4 tablespoons of compote cranberries
• 50 g arugula
• 2 tablespoons of oil
• black pepper
• salt
• 100g finely chopped walnuts
• 1 tablespoon fresh chopped parsley
• 1 tablespoon breadcrumbs
• 1 tablespoon of mustard

Method

• Cut each chicken cutlet like a book, unwrap the meat and pound it into a thin slice.
• Season all the sheets with salt and pepper and place a few slices of ermine on each, spread a spoonful of cranberries and add a handful of arugula.
• Roll the meat and secure with toothpicks.
• Mix the walnuts, parsley and breadcrumbs in a bowl.
• Brush each roll lightly with mustard and roll in the nut mixture.
• Bake in an oven heated to 200° for 30 minutes.

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Roll made of minced chicken meat in venison loin

If you struggle a bit with rolling meat, try this mince roll, it’s easy, tasty and thanks to the egg, it looks really effective when cut.

Ingredients

• 400 g of minced chicken
• 3 eggs
• 3 legs of Wiener sausages
• 1 tablespoon breadcrumbs
• 1 onion
• 2 tablespoons of full-fat mustard
• 1 red pepper
• salt
• pepper

Method

• Hard boil the eggs. Finely chop the onion, the pepper into strips, and the sausages into half rings.
• Salt and pepper the meat. Grease the baking paper with oil and place the meat on it so that it forms a square in the lower layer.
• Spread mustard on the larger half of the meat, place pieces of onion, strips of pepper, pieces of sausage and boiled eggs on it.
• Grease the mold with oil.
• Use paper to roll the meat, transfer it to the venison back, press it in and bake it in the oven at 180° for 30 minutes.
• Allow to cool, unwrap and serve cold with fresh bread and pickled vegetables.

Šumava chicken roll with mushroom stuffing

Do you have dried mushrooms from the summer at home? They will come in handy for preparing this popular variant.

Ingredients

• 4 chicken breasts
• 50 g of dried mushrooms
• 2 egg yolks
• 1 onion
• 1 clove of garlic
• 2 tablespoons of oil
• salt
• pepper
• rosemary

Method

• Pour boiling water over the mushrooms and let them soak for 15 minutes.
• Heat a spoonful of oil in a pan, add finely chopped onion and fry.
• Drain the mushrooms, squeeze out the water and put them in the pan with the onions. Add the garlic and fry for 8-10 minutes, stirring constantly.
• Salt, pepper, add egg yolks and rosemary and mix for another two minutes.
• Cut the meat, spread it out and pound it. Season each cutlet with salt and pepper and top with a quarter of the mushroom mixture.
• Sprinkle with grated cheese and roll up, pierce with toothpicks and transfer to an oiled baking dish.
• Bake for 30-35 minutes in an oven heated to 180°.
• After removing from the oven, cut into slices and serve with mashed potatoes and salad.

A simple roll filled with herbs

Get inspired by the recipe for slow-roasted chicken roulade. It is a great choice for a relaxed weekend lunch.

Ingredients

• 1 whole chicken
• 4 tablespoons of butter
• 1 tablespoon of chopped rosemary
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh thyme
• 2 tablespoons of oil
• salt
• pepper

Method

• Bone and clean the chicken and prepare two larger plates from it (see below). Place them skin side down, salt and pepper the top side.
• Allow the butter to soften at room temperature. Then mix it with the herb mixture.
• Spread the herb butter over the meat.
• Roll the meat, tie it with string, or secure it with toothpicks.
• Mix the oil with salt and pepper and coat both rolls with it.
• Place in a baking dish, cover lightly with water and bake for 35 minutes at 180°. While baking, pour the breadcrumbs over the meat.
• After cooking, let the meat rest for a few minutes and then cut it into slices.
• Serve with rice and topped with pastry.

TIP: You can replace the herb butter with ready-made pesto. Get inspired by homemade pesto recipes .

How to debone a chicken and make a roulade from it?

For the roulade, you can use both breast and thigh steaks, or just the whole chicken. You can learn how to debone it easily, along with a tip for another recipe, in the video: