Chicken Rouladen

This is one of those meals that looks difficult to make, but truth be told it is really easy to prepare and it tastes delicious! It does take a little more effort to prepare but the end result is definitely worth it.

This is 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 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.

Ok, let get started. Start by cutting large chicken breasts into 3 pieces. Using a meat tenderizer mallet pound out the pieces of chicken between a large piece of plastic wrap to about 1/2 inch thick.

Season each piece with salt and pepper. Spread a thin layer of dijon mustard on each piece of chicken. Top with a slice of deli ham and a slice of cheese.

Roll each breast and secure with either string or tooth picks.

Dredge each roll in flour.

Heat a couple to tablespoons olive oil with a couple tablespoons butter in a large skillet. When hot, fry rolls until golden brown, turning to cook on all sides. Remove rolls from the pan and keep warm. Add flour to the pan. Stir and cook the roux until lightly golden brown.

Add lemon juice, white wine and chicken broth and whisk until all lumps are gone, scraping up all the browned bits in the bottom of the pan.

Add the chicken rolls back to the pan and simmer for 20 minutes, covered, on low heat or until chicken is cooked through.

Once your chicken rolls are cook through, serve the rouladen over a bed of mashed potatoes with a generous drizzle of gravy.

Chicken Rouladen

• 2 to 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 2 tablespoons Dijon mustard
• Sliced deli ham
• Sliced Asiago cheese or any white cheese such as Jack, Provolone or Mozarella
• Salt & pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• Juice of 1 lemon
• 1/4 cup white wine
• 1 can Chicken broth
• Fresh minced parsley, optional

1. Heat olive oil in a large frying pan.
2. Spread a thin layer of Dijon mustard onto each piece of chicken.
3. Top each piece of chicken with a slice of ham and cheese.
4. Roll chicken around the ham and cheese filling and secure with either a skewer or tie with string.
5. Season with salt and pepper.
6. Dredge each chicken roll in flour, shaking off the excess.
7. Place chicken bundles in the pan with heated oil.
8. Brown chicken bundles on all sides.
9. Remove chicken and keep warm.
10. Add butter to the pan and stir in the flour to make a roux. Cook until flour is lighty browned.
11. Add wine to deglaze the pan. Squeeze in lemon juice and then add chicken broth.
12. Stir until lumps disappear.
13. Return chicken to the pan.
14. Reduce heat and cover pan.
15. Cook for 15-20 minutes, or until chicken is cooked through.
16. Remove skewer or string and top with the pan gravy to serve.

I hope you give this recipe a try, it will impress your family and friends! It is delicious! Leave a comment and let me know if you give this a try and if you enjoy it as much as we do!

ENJOY!