Chicken Roll-Ups (roulade), tender pieces of chicken filled with spinach, asparagus, mushrooms, and cheese then rolled and baked, and served with a creamy Hollandaise sauce and easy mushroom pilaf rice.
Chicken roulade or roll-ups can be so flexible and they're easy to make. This is one of those recipes you could make as a weeknight dinner, or for a dinner party. You can make it as simple as you like, serving just the roulade with a simple sauce, or take a little extra time to make up a Hollandaise sauce and pilaf rice to serve with it.
For this recipe, we've used fresh spinach, asparagus and mushrooms for the chicken filling. You could also add long slices of bell peppers, zucchini, or other vegetables you like.
For the sauce, we've made a Hollandaise sauce from scratch. It doesn't take long to make and it's easy to do, and well worth it! We've got another recipe for Beef Roulade which uses a lovely balsamic sauce if you'd prefer that (for example if you can't eat eggs).
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Serve this chicken roulade with a side of mushroom pilaf rice. It's absolutely delicious and all you need to do is bring the ingredients to a boil and then leave in the pan with the lid on to cook.
It's a great recipe if you wanted to make a rice dish that doesn't need too much attention.
Recipe from Peggy Mitchell
Prep Time
10 minutes
Cook Time
Approx 30 minutes
Yield
Makes 10 Roll-ups
Ingredients
10 chicken cutlets ¼ inch thick
Olive oil
Garlic and onion powder
Paprika
Black pepper & salt to your liking
The Filling
1 lb of baby spinach
1 lb of button mushrooms
1 lb of asparagus
1 lb of mixed shredded cheese ( I used mozzarella and parmesan)
The Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
½ cup chilled butter
If you would like to make a different sauce without eggs, we've got a lovely Creamy White Wine Sauce in our Chicken Stroganoff recipe. It's easy to make too!
For the Mushroom Pilaf Rice
1 can (10 ½ ounces) Condensed Cream of Mushroom Soup
1 ½ cups Chicken Broth
1 ½ cups uncooked instant white rice
Instructions
1. Lay out the chicken cutlets, if they are a little thick, use a meat mallet and bash them a little so they are an even thickness to ¼ inch.
2. Divide the vegetables into the cutlets and roll them, then use some kitchen string to tie them securely. Place the rolls on a lightly greased baking pan/casserole dish, seam side down then sprinkle the seasonings over them and bake for approximately 30 minutes at 350F.
3. Whilst the chicken is cooking, make up the Pilaf rice and Hollandaise sauce.
Make the Pilaf Rice
- Heat the soup and broth in a over medium-high heat to a boil.
- Stir in the rice and cover the saucepan, take the pan off the heat. Let stand for 5 minutes.
Season to taste with salt and pepper.
Make the hollandaise sauce
- In a medium sized saucepan, stir egg yolks and lemon juice with a whisk.
Add ¼ cup of the butter. Heat over low heat, stirring constantly, until the butter has melted. - Add remaining ¼ cup butter. Continue stirring until the butter has melted and sauce is thickened. Keep the pan on low heat so the sauce thickens slowly and you don't scramble the eggs.
If the sauce curdles, add about 1 tablespoon boiling water and beat with a whisk until it's smooth. - Transfer to a serving jug.
Remove the string from the chicken and serve on warmed dinner plates with the mushroom rice then pour the sauce all over and enjoy!
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Recipe Card
Chicken Roll-Ups (roulade)
Chicken Roll-Ups (roulade), tender pieces of chicken filled with spinach, asparagus, mushrooms, and cheese then rolled and baked, and served with a creamy Hollandaise sauce and easy mushroom pilaf rice.
Ingredients
- 10 chicken cutlets ¼ inch thick
- Olive oil
- Garlic and onion powder
- Paprika
- Black pepper & Salt to your liking
The Filling:
- 1 lb of baby spinach
- 1 lb of button mushrooms
- 1 lb of asparagus
- 1 lb of mixed shredded cheese ( I used mozzarella and parmesan)
The Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup chilled butter
For the Mushroom Pilaf Rice
- 1 can (10 ½ ounces) Condensed Cream of Mushroom Soup
- 1 ½ cups Chicken Broth
- 1 ½ cups uncooked instant white rice
Instructions
- Lay out the chicken cutlets, if they are a little thick, use a meat mallet and bash them a little so they are an even thickness to ¼ inch.
- Divide the vegetables into the cutlets and roll them, then use some kitchen string to tie them securely.
- Place the rolls on a lightly greased baking pan/casserole dish, seam side down then sprinkle the seasonings over them and bake for approximately 30 minutes at 350F.
- Whilst the chicken is cooking, make up the Pilaf rice and Hollandaise sauce.
Make the Pilaf Rice
1. Heat the soup and broth in a saucepan over medium-high heat to a boil.
2. Stir in the rice and cover the saucepan, take the pan off the heat. Let stand for 5 minutes.
Season to taste with salt and pepper.
Make the hollandaise sauce
1. In a medium-sized saucepan, stir egg yolks and lemon juice with a whisk. Add ¼ cup of the butter. Heat over low heat, stirring constantly, until the butter has melted.
2. Add remaining ¼ cup butter. Continue stirring until the butter has melted and the sauce is thickened. Keep the pan on low heat so the sauce thickens slowly and you don't scramble the eggs.
If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat with a whisk until it's smooth.
3. Transfer to a serving jug.
Remove the string from the chicken and serve on warmed dinner plates and enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 673Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 275mgSodium: 1027mgCarbohydrates: 34gFiber: 4gSugar: 5gProtein: 48g
Nutrition information isn’t always accurate
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cmblake6
says:This, the recipes at the bottom of the page, OMG it ALL looks so fabulous!