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Chicken Rouladen

Barbara
An elegant meal that's fancy enough for entertaining but simple enough to make for family meals.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine German
Servings 6 servings

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.
Keyword cheese, chicken, ham