Chicken and mushroom roulade

    (154)
    45 min

    This is a family favourite! Chicken breasts are pounded thin and then rolled up with a mushroom filling. For a beautiful presentation, slice thickly before serving.


    150 people made this

    Ingredients
    Serves: 6 

    • 50g butter
    • 225g button mushrooms, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon ground nutmeg
    • 120g seasoned breadcrumbs, divided
    • 6 skinless, boneless chicken breast fillets, pounded thin
    • 2 tablespoons melted butter
    • 175ml double cream

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. To Make Mushroom Filling: Melt 50g butter in a small frying pan over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove frying pan from heat; stir in nutmeg and half of the breadcrumbs.
    3. Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with cocktail sticks. Place seam side down in a lightly greased 23x33cm or similar sized baking dish. Brush melted butter over breasts, then sprinkle with remaining breadcrumbs. Pour cream over all.
    4. Bake uncovered at 180 C / Gas 4 for 30 minutes or until chicken is cooked through and no longer pink.
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    Reviews & ratings
    Average global rating:
    (154)

    Reviews in English (120)

    by
    152

    This is a great basic recipe but with a few touches it is elegant. First, make duxelles for the stuffing (sauteed finely chopped mushrooms with shallots) and then add about a couple of tablespoons of white wine and let that get absorbed. No breadcrumbs. Either slice the chicken in half horizontally or pound it flat or both before you stuff it. Roll the chicken up then brush it with olive oil or butter then roll it in the breadcrumbs mixed with grated parmesan cheese, 1/2 tsp. paprika and 1/2 tsp. thyme. Then pour the cream and bake! Yum!  -  08 May 2002  (Review from Allrecipes US | Canada)

    by
    109

    I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant quality dish! I minced the mushrooms and onions, and added some chopped garlic--cooked this in the 1/4 c. butter till dark, several minutes, then deglazed the pan with a splash of wine until it was absorbed and the mixture resembled a paste (added NO bread crumbs). I actually forgot about the nutmeg, but we didn't miss it. I pounded the chicken breasts to about 1/4" thickness, then rolled them up with the mushroom mixture. I coated the chicken with melted butter, then in a mixture of plain bread crumbs mixed with a couple tablespoons of Parmesan cheese. Poured the cream over, and then baked at 375 degrees rather than 350. I served this with green beans and "Sun-Dried Tomato Basil Orzo," also from this site. Hubby specifically REQUESTED that we have the leftovers again for dinner tomorrow night! Thanks to both Jennifer and MICHELLECA for this fabulous dish. My suggestion?....please don't ruin this wonderful recipe with canned, cream of mushroom soup. Make it as the recipe directs, by just pouring the cream over all. It might sound unusual, but believe me, it turns into something truly wonderful, and you won't be disappointed!  -  17 Jan 2008  (Review from Allrecipes US | Canada)

    by
    50

    I followed other people's suggestions and chopped the mushrooms up very small, added chopped spinach, pounded the chicken, no vinegar, brushed on olive oil on the outside of the chicken and then rolled in breadcrumbs. My side dish was portebello mushroom risotto and roasted vegetables. It was a great meal!! My husband was shocked when he cut into it! This is a keeper!  -  18 Sep 2002  (Review from Allrecipes US | Canada)

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