Ingredients for 6 servings
- 3 boneless, skinless chicken breasts
- 40 g (1.4 oz) butter
- 2 garlic cloves
- 1/2 bunch parsley
- 100 g (3.5 oz) grated gruyère
- 3 cherry tomatoes
- salt, pepper
- sweet paprika
- 2 tbsp butter
Recipe: Chicken Roulade
Prep
20 min
Cook
30 min
Total
50 min
Servings
6 serv.
Chicken roulade: three flattened breasts filled with garlic-parsley butter, grated Gruyère and cherry tomato. Roll, tie with kitchen string, sear 10 minutes, then 10 minutes in the oven at 210°C. Around 40 minutes total for an everyday dish with extra flair.
Step-by-step directions
Peel the garlic cloves. Chop the parsley and garlic and mix with the butter. Salt and divide the mixture into 3 portions.
Open and flatten the chicken breasts. Salt and pepper.
Fill each chicken breast with the butter-garlic-parsley mixture, grated gruyère and a cherry tomato cut in half.
Roll them up and secure with kitchen twine.
Sprinkle sweet paprika on top.
Melt the butter in a pan and brown the chicken breasts on all sides for 10 minutes.
Put them in the oven for 10 minutes at 210°C (410°F), basting them occasionally with their juices.
Remove the twine and cut them into slices - it's delicious......
You can serve them as a main course with a side dish such as potato salad.
Chef's tip
Chicken roulade is a weeknight dish that looks fancy but takes only 20 minutes to prep. You can cook it year-round, but it really shines in spring when cherry tomatoes hit the market and fresh parsley is at its peak. Garlic works just as well stored as it does fresh.
For wine, pick a clean dry white without overthinking: Sancerre, Chablis, or a decent local Sauvignon Blanc. The grated Gruyère needs acidity to balance, not red wine. If you find an affordable Meursault village, it won't hurt either.
Serve it with warm potato salad and cornichons, or just plain lettuce. Those sliced roulades at the end look impressive. If you're worried about dryness, baste generously during the oven time with the pan drippings, that's where the sauce lives.
It's a great meal for casual dinners with friends, not necessarily a Sunday obligation. Make it when you want something that looks good but doesn't keep you in the kitchen all afternoon.
Frequently asked questions
Can I swap the Gruyère for another cheese?
Yes, grated Emmental or Comté work perfectly. Skip soft cheeses, they melt too fast and leak during cooking. Gruyère holds its shape, that's why we use it.
How do I keep the roulade from falling apart while cooking?
Kitchen string is essential. Wrap it tight around the roulade at least three times. If it's too loose, the filling leaks into the pan. Remove the string after it comes out of the oven, once the meat is set and firm.
Can I prepare the roulades ahead of time?
Yes, stuff and tie them the day before, keep them in the fridge. Add 5 extra minutes searing time in the pan because they're cold. Same 10 minutes in the oven at 210°C. You can also freeze them raw after tying, up to 2 months.
Wine Pairing
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