Chicken mushroom roulade

    (149)
    45 min

    An elegant, yet simple chicken dish that everyone will love. Chicken is rolled with cream cheese and sauteed mushrooms, coated in sweetened mustard and nuts, then roasted to perfection.


    143 people made this

    Ingredients
    Serves: 6 

    • 1 teaspoon butter
    • 225g fresh mushrooms, sliced
    • 170g cream cheese, softened
    • 6 skinless, boneless chicken breast fillets
    • 220g dark brown soft sugar
    • 125ml Dijon mustard
    • 60g chopped walnuts

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 230 C / Gas 8.
    2. Melt butter in a frying pan over medium heat. Saute mushrooms until tender. Reduce heat to low and stir in cream cheese until melted. Remove from heat.
    3. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture and roll up.
    4. In a small bowl, mix together dark brown soft sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
    5. Cook in preheated oven for 15 to 20 minutes or until chicken is no longer pink and juices run clear.
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    Reviews & ratings
    Average global rating:
    (149)

    Reviews in English (130)

    by
    109

    5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate until cool. This makes it a lot easier for spreading. I didn't use the brown sugar or walnuts but put buttered bread crumbs over the mustard. I baked it at 375 for 25 minutes. This is very delicious!!!  -  18 Apr 2004  (Review from Allrecipes US | Canada)

    by
    66

    I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn't like the dijon taste or the walnuts. Also, I found it to be a huge pain to assemble. Even with the chicken breasts pounded flat, the cream cheese and mushrooms kept oozing out. This made it extremely difficult to get it into the mustard/brown sugar mixture, which was also a big, gooey mess. Not at all worth the effort.  -  18 Mar 2003  (Review from Allrecipes US | Canada)

    by
    61

    I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey mustard for dijon, omitted the brown sugar, and used bread crumbs instead of nuts. We just finished eating and I've already gotten multiple requests for the recipe!  -  04 Oct 2005  (Review from Allrecipes US | Canada)

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