Chicken Roulades
Juicy chicken roulades stuffed with a savory mushroom, onion, and breadcrumb filling, then baked in a creamy mushroom and white wine sauce, perfect for elegant dinners.
Ingredients
- 1 cup chopped mushrooms ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup finely chopped celery ⓘ
- 1 clove garlic ⓘ
- 3 Tbsp butter ⓘ
- 2 Tbsp fine bread crumbs ⓘ
- 1 Tbsp finely chopped parsley ⓘ
- 1/4 tsp ground thyme ⓘ
- 1/4 tsp pepper ⓘ
- 2 whole chicken breasts, skinned and pounded to 1/4-inch thickness ⓘ
- 1 can cream of mushroom soup ⓘ
- 1/4 cup dry white wine or water ⓘ
Instructions
- Combine chopped mushrooms, finely chopped onion, finely chopped celery, finely chopped garlic, and butter in a glass casserole dish. Microwave on High for 6 to 7 minutes.
- Add bread crumbs, ground thyme, and pepper to the mushroom mixture and mix well.
- Spread the stuffing mixture onto the pounded chicken breasts and roll them up, securing ends with toothpicks.
- Arrange the stuffed chicken breasts in a dish and pour the cream of mushroom soup and white wine (or water) over them.
- Cover with wax paper and microwave on High for 11 to 15 minutes until cooked through.
Tips & Substitutions
For enhanced flavor, consider adding a pinch of nutmeg or using fresh herbs instead of dried. If you don't have dry white wine, chicken broth or vegetable broth can work as a substitute. Ensure the chicken is evenly pounded for even cooking, and if you prefer a crispier exterior, consider searing the roulades in a skillet before microwaving.
Serving Suggestions
Serve the chicken roulades with a side of steamed vegetables or a fresh Summer Melon Salad for a refreshing contrast. A light white wine, such as Sauvignon Blanc, pairs beautifully with this dish. For a heartier meal, consider serving it with mashed potatoes or rice to soak up the delicious sauce.
Storage & Reheating
Leftover chicken roulades can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave on medium power for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Roulades contains roughly 1115 calories, with 15g protein, 16g carbohydrates, and 108g fat. It is an excellent source of iron (109% of the Daily Value), vitamin C (39% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin D and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
It's best to use fresh or thawed chicken breasts for this recipe to ensure even cooking. If you must use frozen, fully thaw them in the refrigerator before pounding and preparing the roulades.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a homemade version by combining heavy cream with sautéed mushrooms and a bit of broth or create a roux with butter and flour, then add vegetable or chicken broth for a creamy texture.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, ensure the juices run clear and the meat is no longer pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).