Chicken roulade with mushrooms
If you are bored with chicken dishes you have been doing so far, go for a roulade with mushroom filling. Simple stuffed chicken breasts are nothing special to me anymore. I make them at home often. Sometimes I stuff them by using a wide variety of ingredients. My favourite stuffing is made with feta cheese, sun-dried tomatoes and green asparagus. I could have such a chicken breast every day.
A more sophisticated proposition for a chicken dish is a roulade, though it requires a bit of work. Once baked, it looks very appetising on a plate. I used mushrooms and pâté to prepare the filling for this roulade. Try this recipe, I am sure the whole family will like this dish.
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Ingredients for chicken roulade.
- 900 g chicken breast
- 100 g pâté
- 500 g mushrooms
- bunch of parsley
- 1 big white onion
- 1 tablespoon of sunflower oil
- 1/2 teaspoon of salt
- 1/6 grated lemon zest
- 2 tablespoons of cream
Coating:
- 2 eggs
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- black pepper
- 1 and 3/4 cup of cornflakes
- sunflower oil for frying
Additionally: cling film and an oven proof dish
How to make chicken roulade in cornflakes.
Cut each chicken breast in half. Flatten each half with a meat pestle as thinly as possible.
Place the chicken pieces next to one another on a piece of cling film. The pieces should form a large rectangle. In my case, the shorter side was 30 centimetres wide and the roulade was exactly that long later.
Put a tablespoon of oil and finely chopped onion into a frying pan. Fry on a low heat for 2-3 minutes, then add the mushrooms, grated on a large-mesh grater, salt and lemon zest. Fry on a low heat until the water from the mushrooms evaporates. Let the fried mushrooms cool down.
When the mushrooms are cold, add the pâté, cream and finely chopped parsley to them. Mix it very thoroughly. Put the filling on the chicken breasts lined over the cling film. Spread the mushroom filling on them, then roll the whole thing into a roll. Wrap the roulade with cling film and put it in the freezer for 2 hours.
Break the eggs into a plate and beat them with a fork. Crumble the corn flakes on a separate plate. Mix the flour with salt and pepper on the third plate.
Take the slightly frozen roulade out of the freezer, coat in flour, then in the egg and finally in the corn flakes. Finally, soak in the egg and in the flakes again.
Heat up oil in a large frying pan. When it’s hot, put the roulade in. Fry on all sides over a medium heat until lightly brown. After the roulade is fried, transfer it into an ovenproof dish, cover it with a lid and put it in the oven. Bake it covered at 180 degrees Celsius, for 45 minutes. After that time, remove the lid and continue baking for another 40 minutes.
Good to know when making chicken roulade in cornflakes.
I used a creamy pork pâté. You can replace it with any type of pâté as long as it is creamy. It will mix well with mushrooms and it will be easier to spread the filling over the chicken breasts.
If you want the filling to be smooth, apart from mixing the ingredients, blend them additionally.
It is worth freezing the roulade in the freezer before applying the coating on it. When the roulade is slightly frozen, it is easier to coat it in egg and breadcrumbs. Without freezing, the roulade will be too “loose” and more difficult to coat.
Do you like dishes with chicken? If so, try our recipe for Chicken in spinach sauce.
