This is one of those meals that looks difficult to make, but truth be told it’s actually quite easy to prepare and it tastes delicious! It does take a little more effort to prepare but the end result is definitely worth it. It’s one of those meals that I typically reserve for the weekends. It’s not all that difficult to prepare but there are several steps so it’s probably not ideal on a busy weeknight. Rouladen is traditionally made with beef and this recipe is kind of a cross between beef Rouladen and Chicken Cordon Blue. It’s elegant enough to serve guests but easy enough to prepare that you can make it for your family when you have a little extra time to spend in the kitchen. Trust me, this one is definitely worth the extra effort!
Start by cutting each chicken breast in half. Place chicken between plastic wrap. Use a meat mallet to pound each piece to a ¼ inch thickness.
Season chicken with salt and pepper.
Spread a thin layer of Dijon mustard onto each piece of chicken.
Top each piece of chicken with a slice of ham and a slice of cheese.
Roll chicken around the ham and cheese filling.
Secure each roll with either a skewer, toothpicks, or tie with string.
Season outside of each roll with salt and pepper.
Dredge each chicken roll in flour, shaking off the excess.
Heat olive oil in a large frying pan over medium heat. Place chicken bundles in the pan with heated oil.
Brown chicken bundles on all sides, about 8-10 minutes.
Remove browned chicken rolls from the pan and keep them warm.
Add butter to the pan.
Once the butter has melted, stir in 2 tablespoons flour and whisk together to make a roux.
Cook until flour is lighty browned, about 3-4 minutes.
Add wine to deglaze the pan. Stir in lemon juice and then add chicken broth.
Whisk until any lumps of flour are gone, scraping up browned bits in the bottom of the pan.
Return chicken rolls to the pan. Spoon sauce over the rolls to coat them.
Reduce heat and cover pan. Cook for 15-20 minutes, or until chicken is cooked through. Use tongs to turn chicken rolls occasionally and prevent burning.
Once chicken is cooked through, remove skewers, toothpicks or string. Top each roulade with the pan gravy over a bed of mashed potatoes to serve. Garnish with freshly chopped parsley if desired.
I hope you give this recipe a try, it will impress your family and friends! It can be prepped ahead of time making it an impressive meal you can serve to guests with ease and it’s freaking delicious! Even the hubs who hates chicken absolutely loves this meal! The filling is so very flavorful with the smokey ham and gooey cheese. The addition of lemon juice and white wine creates a bright and buttery pan gravy that takes this meal over the top! Be sure to leave a comment and let me know if you give this recipe a try and if you enjoy it as much as we do!
ENJOY!
Chicken Rouladen
Equipment
- meat mallet
- wooden skewers, toothpicks or string
- large skillet with lid
- whisk
- Tongs
Ingredients
- 3 chicken breasts, boneless, skinless
- salt & pepper, to taste
- 2 tbsp Dijon mustard
- 6 slices deli ham
- 6 slices Provolone, Monterey Jack, or Swiss cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour, plus more for dredging chicken
- 1 large lemon, juiced
- ¼ cup white wine
- 2 cups chicken broth
- 1 tbsp fresh minced parsley, for garnish
Instructions
- Cut each chicken breast in half and use a meat mallet to pound each piece to a ¼ inch thickness.
- Season chicken with salt and pepper.
- Spread a thin layer of Dijon mustard onto each piece of chicken.
- Top each piece of chicken with a slice of ham and a slice of cheese.
- Roll chicken around the ham and cheese filling and secure with either a skewer, toothpicks, or tie with string.
- Season outside of each roll with salt and pepper.
- Dredge each chicken roll in flour, shaking off the excess.
- Heat olive oil in a large frying pan over medium heat.
- Place chicken bundles in the pan with heated oil.
- Brown chicken bundles on all sides, about 8-10 minutes.
- Remove browned chicken rolls from the pan and keep them warm.
- Add butter to the pan. Once the butter has melted, stir in 2 tablespoons flour and whisk together to make a roux.
- Cook until flour is lighty browned, about 3-4 minutes.
- Add wine to deglaze the pan.
- Stir in lemon juice and then add chicken broth.
- Whisk until any lumps of flour are gone.
- Return chicken rolls to the pan. Spoon sauce over the rolls to coat them.
- Reduce heat and cover pan. Cook for 15-20 minutes, or until chicken is cooked through. Use tongs to turn chicken rolls occasionally and prevent burning.
- Once chicken is cooked through, remove skewers, toothpicks or string. Top each roulade with the pan gravy over a bed of mashed potatoes to serve.
- Garnish with freshly chopped parsley if desired.
This post was originally published June 2019 and republished with updated photos, recipe notes, and new content June 2024.
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