Creamy Chicken Roulade is a little showstopper for the family. It takes a little more effort to make, but I promise you won’t regret it once you eat it. The cream cheese filling will give it a nice texture and flavor.
The bacon and cheese will five it a nice extra layer of salty and creamy. I like to serve it with spaghetti, since the sauce will coat nicely with the pasta. It is a richer dish and will surely impress your family or significant other.
Creamy Chicken Roulade Ingredients
Chicken Breast: I pick chicken breast for this recipe, since there is inherently more meat and you can butterfly the chicken to make a nice creamy chicken roulade
Onion: I use yellow onion for this, since it is for a white sauce and adds a nice sweet flavor to the chicken.
Mushrooms: Feel free to use brown or white mushrooms. In this recipe I use white mushrooms and to be honest white and brown mushrooms almost look the same once fried.
Cream Cheese: Use full fat cream cheese for this recipe. This is meant to indulge your dinner or lunch. I like to leave it until it gets softer. (Around 15-20 minutes should be enough)
Cheese: I like to use Gouda cheese for this chicken roulade, since it has a milder flavor and isn’t too salty as other cheeses.
Bacon: I use thinly cut bacon to wrap around the chicken roulade, but you can go with smoked bacon as well to add it another flavor.
PrintCreamy Chicken Roulade
Delicious stuffed chicken roulade made for the perfect dinner or even as a normal meal for lunch. Very creamy interior followed by the saltiness of wrapped bacon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 portions 1x
- Category: European
- Method: Pan
- Cuisine: French
Ingredients
Chicken Roulade
- 1 kg chicken breast
- 1 medium yellow onion
- 250 g white mushrooms
- 300 g cream cheese
- 100 g grated Gouda cheese
- 200 g thin bacon
- 1 teaspoon salt
- 1 teaspoon black pepper
Sauce
- 750 ml milk
- 3 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Butterfly your chicken. The best way to describe it by going with your knife through the middle of your chicken breast without cutting through it. It literally looks like a butterfly chicken breast.
- Pound out your chicken with a mallet to 1/8 inches or 0.5 cm. It should be thin but not thin that you can see the cutting board. Salt and and pepper them and set aside.
- The filling is really simple. Cut your onions and mushrooms into small cubes. Fry them in a little pan with some oil until the onions are translucent. Let it cool down.
- In a bowl add your cream cheese with salt, Gouda cheese and pepper and whip it a little bit before adding your mushrooms and onion mix.
- On plastic foil add your bacon at the bottom and add your first layer of butterflied chicken breast.
- Add 1 tablespoon of filling and spread it evenly on the chicken. Roll up and pierce it with a toothpick to prevent it from opening while cooking. Continue with the rest of the chicken.
- In a large pan put some oil in and fry your roulades on each side until crispy brown, which is around 4 minutes on each side. (It will still be a little raw in the middle).
- Pour the milk into the pan and bring it up until hot. Add your salt and pepper. Cook for another 8-10 minutes on medium heat.
- Remove your roulades from the pan and set them aside.
- In a small bowl make your slurry by adding cornstarch and some cold water together. Pour it to the milk and thicken the sauce. Place your roulade in and cook on low for another 5 minutes.
- Serve with rice or pasta
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