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Chicken Roulade
Juicy chicken roulade stuffed with mushrooms and cream cheese, wrapped in bacon. A fantastic option for both everyday meals and festive gatherings.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Slice the chicken fillets into thin cutlets and pound them gently with a meat mallet.
Finely chop the mushrooms and sauté them in a skillet with a bit of oil, salt, and dried mushrooms until all the moisture has evaporated.
Arrange the bacon strips on plastic wrap or foil, slightly overlapping one another.
Place the chicken on top, season lightly with salt and pepper, and sprinkle with garlic powder, paprika, and herbs.
Spread the cream cheese evenly over the chicken and top with the mushrooms.
Roll it up tightly into a log, and repeat the process to make a second roulade.
Transfer the roulades to a baking dish, brush the tops with sauce, and bake in a preheated oven at 180°C (350°F) for about an hour, basting occasionally with the pan juices.
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