on Dec 09, 2020, Updated Sep 08, 2023 There’s always a few dishes that you think you can never recreate at home. Chicken Roulade is one of those retro favourites that’s a showstopper when you order it at the restaurant. Neat, even layers of perfectly cooked chicken with a filling that usually has some kind of cheese in it. It’s always a surprise when they cut through the roulade. The most difficult part of this recipe is butterflying the chicken and pounding the meat to an even thickness. But with a little practice and some patience, you’ll be able to nail it no time! You can stuff a roulade with anything you like, but we’ve used a garlicky bacon mushroom and spinach stuffing which has tons of flavour and is a combination that always works. What I love about this recipe is that even though it looks like you spent hours making it, it is actually ready in under 45 minutes. Sounds amazing, right?
Richa’s top tips to make the best chicken roulade at home
I would recommend using chicken breast for this recipe. That’s because when chicken breast is butterflied or split in half, it offers a lot of space to fill your stuffing with. I like to cut off the chicken tender (a strip of meat on one side of the breast) and then butterfly the chicken breast. I’ve shown this technique in the video below.
The perfect party starter, this one’s going to wow anyone who tastes it! Plus, no one will be able to tell that it’s homemade. You serve this with a refreshing pasta salad and some creamy mashed potatoes to form a complete meal.
Watch Bacon Mushroom Chicken Roulade Recipe Video
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