Successfully preparing Chicken Roulades

Chicken rolls
Chicken roulades with a simple Mediterranean filling

from
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I will show you my simple recipe for Chicken Roulades. The combination with Mediterranean ingredients brings a delicious and quick dish to the table.

I promise! You can prepare it in less than 45 minutes. Generally serve this dish when guests come. It’s my secret tip when it rains in summer and the barbecue is over.

You will find some tips for the preparation and ideas for the side dish below. I wish you a lot of reading fun now and good luck in the kitchen later. Any more questions? Just write to me using the comment function at the bottom of the page.

Beef roulades sauce potatoes vegetables close-up
The classic beef roulade I show you elsewhere with step by step photos and many tips from the star kitchen. © Thomas Sixt Food Photographer

1. Ideas for your shopping

Poultry roulades can be prepared with different types of meat and you can shop according to the situation and offers. Recommendable are:

As an alternative to chicken you can use turkey schnitzel, but that would be a real off-topic :-). You could also use clubs, but unfortunately the triggering of the clubs is much more kitchen work than handling breasts!

Use guinea fowl breasts for this dish, the taste is simply stunning.

Recommends you cook Thomas Sixt
Turkey and chicken prepared for the fondue
Chicken and turkey are well suited for these roulades. Breast or leg? The breast can be easily cut into cutlets, which makes it quicker to fill and bring to the table.

2. Think of the filling

I like the filling to be simple and authentic. I honestly don’t like that cream cheese thing. I’d love a chicken farce for the stuffing. But if it’s your first time making it, I’d rather stand next to you in the kitchen. Honestly, even cooks fail at that and I want to spare you the mishap.

Therefore, today there is a simple and successful filling and this consists of ever:

You can also leave the cheese out of the filling and put it on the plate later, decoratively and for the final taste kick. I leave that to you and your intuition.

Ham is the better choice here for the filling of the poultry roulade. Heavily smoked bacon would cover the taste of the poultry too much.

Means chef Thomas Sixt
Chicken roulade when stuffing
Bacon, dried tomatoes, olives, basil, pine nuts and parmesan are our filling!

3. Side Dishes

Which side dishes go with it? Here are my suggestions:

The variant with polenta I show you below, of course a colourful leaf salad goes well with it, tomatosalat or red beetroot salad with balsamico. Let yourself be inspired and enjoy the selection!

My favourite side dish for this dish is polenta in creamy form as polentina.

Recommendation from cook Thomas Sixt
Shape the gnocchi with a fork
Selfmade Italian dumplings which are well known as gnocchi : The fork makes the typical pattern here

Recipe chicken roulades

Today we are quick and can already go into the kitchen. When cooking with poultry, please pay special attention to cleanliness. Please always clean boards and knives immediately so that no salmonella gets into the food. The wood cutting board cleaning I’ll show you in an extra post.!

Chicken roulades with polenta

Instructions for simple poultry roulades cooked, photographed and written down by cook Thomas Sixt.

Servings 4
Calories 272
Total Time 45 Min.

Chicken roulade recipe for a successful preparation. Tender chicken meat filled like roulades with a Mediterranean filling. Step by step instructions with photos accompanied by Thomas Sixt.

Rate Now!

4.72 from 18 ratings

Chicken rolls
Chicken roulades with a simple Mediterranean filling

Courses

Preparation Time

20 Min.

Cook Time

25 Min.

Ingredients

Roulades

2 pc chicken breasts (I prefer to use breast of guinea fowl)
1/2 bunch basil
4 slices bacon
40 g dried tomatoes preserved in oil
4 tsp pine nuts
8 pc Olives
40 g parmesan
1 tbs oliv oil
4 pinches Chili

Polenta

500 ml Vegetable broth
1 pc clove of garlic
125 g polenta
15 g butter

general spices

Salt (I use primal salt or Himalayan salt)
Pepper

Instruction

Roulades

Tapping meat
Beat the meat, this is best done between cling film.

Wash the chicken breasts and pat them dry, peel off the skin and cut the breasts in half crosswise with a butterfly cut. Place the slices of meat between cling film and tap gently.

Fresh basil
Prepare the basil leaves

Wash and drain the basil. Drain the tomatoes on a sieve and chop them finely with the stoneless olives. Slice the parmesan into long, wide strips. Put the pine nuts in a pan and roast them.

Chicken roulade when stuffing
Bacon, dried tomatoes, basil, pine nuts and parmesan are our filling!

Gently season the tapped meat slices with salt and pepper. Place the bacon slices on top. Place the plucked basil, chopped tomatoes, pine nuts and parmesan in the middle. Fold in the sides of the meat slices and roll up. Then tie with a roasting string or fix with toothpicks.

Roulades wrapped
Photo of a wrapped roulade pinned with toothpicks.

Fry the roulades in olive oil on both sides and let them steam gently in their own juice for 20 minutes with the lid on.

Polenta

polenta
Polenta goes very well with Mediterranean dishes and is quick and easy to prepare!

Bring the vegetable stock with halved garlic to the boil. Season the broth with salt and pepper and mix with a hand blender. Let the stock boil for another 2 minutes, then stir in the polenta and put it next to the stove with butter refined for serving.

Serve

Chicken rolls
Chicken roulades with a simple Mediterranean filling

Heat plates in the oven or microwave to 80°C. Remove roasting string or toothpicks from the poultry roulades and cut open at an angle. Arrange on the warmed plates and pour the gravy over them. Add the polentina and serve decorated with parmesan and basil.

The creamy and liquid polenta is called Polentina. You can also pour polenta into a mould, let it cool down, then cut it open and fry or grill it in a pan.

5. Calories and nutritional values

6. More Ideas

Comments, Cooking Questions and Answers

Leave a comment

Your email address will not be published. Required fields are marked *