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Baked Chicken Roulades with Mushrooms and Cheese

A restaurant-quality dish that's easy to pull off at home! Making these chicken roulades with mushrooms, you'll feel like a real culinary pro. Slice them up, add a couple of sprigs of fresh herbs and a glass of wine, and you've got a festive, romantic dinner. Give it a try!

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Chicken rolls with mushrooms and cheese in the oven
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Chicken rolls with mushrooms and cheese in the oven Chicken rolls with mushrooms and cheese in the oven Chicken rolls with mushrooms and cheese in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 70 % 16 g
Fats 26 % 6 g
Carbohydrates 4 % 1 g
126 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you bake chicken roulades with mushrooms? To make these juicy, tasty chicken roulades, gather your ingredients. You can use ready-cut skinless breast portions. If you have a whole bone-in breast, cut the meat off the bone and remove the skin.

  2. Step 2:

    Step 2

    Rinse and pat the chicken dry. Butterfly each breast: make a deep lengthwise cut down the middle, stopping short of the far edge, and open it out like a book.

  3. Step 3:

    Step 3

    Cover the breast with plastic wrap or a plastic bag and pound it to an even slab about 1/4 inch (5 mm) thick, taking care not to tear it — there shouldn't be any holes for the juices to run out or the filling to fall through. A rolling pin works well in place of a meat mallet.

  4. Step 4:

    Step 4

    Season the chicken with salt, pepper, and your chicken seasoning, and let it sit for 20 to 30 minutes.

  5. Step 5:

    Step 5

    While the chicken marinates, make the filling.

  6. Step 6:

    Step 6

    Cut the mushrooms into small, thin slices.

  7. Step 7:

    Step 7

    Seed and stem the bell pepper and cut it lengthwise into thin strips.

  8. Step 8:

    Step 8

    Grate the cheese on the coarse side of a grater.

  9. Step 9:

    Step 9

    Finely chop the garlic and herbs.

  10. Step 10:

    Step 10

    Heat the vegetable oil in a skillet and sauté the mushrooms until golden.

  11. Step 11:

    Step 11

    Add the garlic, herbs, salt, and pepper. Stir everything together. Take the skillet off the heat and let the filling cool.

  12. Step 12:

    Step 12

    To cool the mushrooms faster, transfer them to a bowl.

  13. Step 13:

    Step 13

    Add the grated cheese to the cooled filling and mix.

  14. Step 14:

    Step 14

    Spread the cheese-and-mushroom filling evenly over each breast, leaving a border around the edges.

  15. Step 15:

    Step 15

    Lay 5 or 6 strips of bell pepper down the center.

  16. Step 16:

    Step 16

    Roll each breast up into a tight roulade. Shape the rest the same way. To be safe, you can tie the roulades with kitchen twine.

  17. Step 17:

    Step 17

    Wrap each roulade tightly in foil.

  18. Step 18:

    Step 18

    Place the roulades in a baking dish or on a parchment-lined baking sheet. Bake in an oven preheated to 400°F (200°C) for about 30 to 35 minutes. If your oven has a conventional top-and-bottom heat setting, that's the one to use. If you like, you can unwrap the foil, brush the roulades with a little oil, and broil them until golden.

  19. Step 19:

    Step 19

    Unwrap the finished roulades from the foil, let them cool slightly, and slice them into rounds. Serve them hot with a side dish, or cold as an appetizer. Enjoy!

  • Keep in mind that every oven is different, so your temperature and cooking time may vary a little from what's given here. Get to know your own oven for the best results with any baked dish.
  • Since everyone's tolerance for salt, sweetness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are easy to overdo.
  • Every oil is only healthy up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying so it stays stable over the heat.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • White mushrooms - 24  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Yellow full-fat cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Dry seasonings - 240  kcal/100g
  • Cilantro - 25  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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