Description
An elegant yet approachable chicken roulade made with tender rolled chicken breasts filled with a creamy, savory mixture and finished with a rich Dijon cream sauce.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup roasted red peppers, chopped
1/2 cup artichoke hearts, chopped
1/2 cup ricotta cheese
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon butter
1 shallot, finely chopped
1/2 cup chicken broth (for sauce)
1/2 cup heavy cream
1 tablespoon Dijon mustard
Fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Place each chicken breast between plastic wrap and pound until evenly thin. Season with salt and pepper.
- In a bowl, mix roasted red peppers, artichokes, ricotta, Parmesan, garlic, oregano, and basil.
- Spread the filling evenly over each chicken breast, roll tightly, and secure with kitchen twine.
- Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken roulades on all sides until golden.
- Pour in 1 cup chicken broth, spoon liquid over the chicken, and transfer skillet to the oven.
- Bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F.
- Meanwhile, melt butter in a saucepan and sauté shallot until soft.
- Add remaining chicken broth, heavy cream, and Dijon mustard. Simmer until slightly thickened and season with salt and pepper.
- Remove twine from chicken, slice into rounds, plate, drizzle with sauce, and garnish with parsley.
Notes
Pound chicken evenly to ensure uniform cooking.
Secure tightly with twine to prevent filling from leaking.
Sauce can be made ahead and gently reheated.
Pairs well with rice, mashed potatoes, or roasted vegetables.
Nutrition
- Serving Size: 1 roulade
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg
