Both flank steak and chicken roulade are excellent options for preparing a complete dish that can be paired with numerous side dishes. They can be served as a main course or as a cold appetizer. Today's recipe is a delicious baked chicken roulade, an easy dish with some variations in the filling that give it a unique texture and flavor. The chicken must be deboned, so if you don’t have the skill to do it...
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Ingredients
deboned chicken1kg
eggs eggs4
peas1can
dried prunes hydrated prunes6
shredded mozzarella cheese100g
pitted green olives50g
cooked ham, sliced200g
chopped parsley1bundle
oil1tbsp
mustard1tbsp
butter1tbsp
sweet paprika1dash
black pepper1dash
Nutrition (per serving)
Calories
416.7kcal (20.83%)
Protein
33.3g (66.66%)
Carbs
8.3g (3.03%)
Sugars
0.8g (1.66%)
Healthy Fat
15.2g
Unhealthy Fat
8.4g
% Daily Value based on a 2000 calorie diet
How to make Baked Chicken Roulade
- Step 1
Open the deboned chicken and lay it flat on your work surface with the skin side down.
- Step 2
In a skillet, heat one tablespoon of oil and add the eggs, previously beaten, cooking them until they form a scrambled mixture similar in consistency to an omelet.
- Step 3
Season the chicken with salt, sweet paprika, and black pepper. Sprinkle chopped parsley over the chicken, then layer the scrambled eggs, sliced ham, green olives, hydrated prunes, diced mozzarella cheese, and peas on top.
- Step 4
Roll the chicken tightly and secure it with kitchen twine to prevent the filling from spilling out and to maintain its shape.
- Step 5
Place the roulade in a baking dish greased with a mixture of butter, salt, mustard, and paprika.
- Step 6
Bake in a preheated oven at 180°C (350°F) for about 45 minutes or until the roulade is golden brown and fully cooked.
Nutrition (per serving)
Nutrition (per serving)
Calories
416.7kcal (20.83%)
Protein
33.3g (66.66%)
Carbs
8.3g (3.03%)
Sugars
0.8g (1.66%)
Healthy Fat
15.2g
Unhealthy Fat
8.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chicken is tightly rolled to prevent the filling from spilling out during baking.
Hydrate the prunes in warm water for a few minutes to soften them before use.
Use kitchen twine to secure the roulade firmly and maintain its shape while cooking.
For added flavor, brush the roulade with the butter-mustard mixture generously before baking.
Let the roulade rest for a few minutes after baking to make slicing easier.
FAQS
Can I use chicken breasts instead of a whole deboned chicken?
Yes, you can use chicken breasts, but you will need to pound them thinly to create a flat surface for rolling.
Can I substitute the prunes with another ingredient?
Yes, you can use dried apricots or raisins as a substitute for prunes.
How do I know when the roulade is fully cooked?
Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
Can I prepare the roulade ahead of time?
Yes, you can prepare and roll the roulade ahead of time, then bake it when ready to serve.
What side dishes pair well with chicken roulade?
Mashed potatoes, roasted vegetables, or a fresh green salad are excellent options to serve alongside chicken roulade.
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