Chicken and mushroom roulade

Chicken and mushroom roulade


150 people made this

About this recipe: 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.


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

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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