Chicken Roulades in Sauce

For a festive feast, we usually put in a lot of effort to ensure that all the guests are satisfied with the food and that everyone finds something they like. These stuffed chicken roulades will satisfy even the pickiest of eaters. Tender chicken breast is filled with a cheese spread, spinach, carrot, and bell pepper, and served in a delicious butter-lemon sauce. To top it off, everything is sprinkled with fresh parsley and grated lemon zest.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, chicken, breasts

  • 1 piece Carrot, fresh

  • 1 piece Bell pepper, yellow, fresh

  • pieces Spinach, raw

  • 1 piece Cheese, creamy

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 spoon Butter, unsalted

  • pieces Oil, olive

  • 1 dl Alcohol, Wine, White

  • 500 ml Soup base, chicken, cube

  • 1 piece Lemon, fresh, without shell

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Wash the chicken breasts and cut them lengthwise in half, so they are still attached on one side, creating one large cutlet. Pound it with a meat mallet. Place the cutlet on a piece of plastic wrap.

  2. Peel the carrots and cut them into sticks, about half a finger thick. Place the carrot sticks in a pot of water and cook them just until the water boils. Drain.

  3. Wash the bell pepper, remove the seeds, and cut it into strips, similar in thickness to the carrot sticks. Wash the spinach and dry the leaves.

  4. Season the chicken cutlet on the plastic wrap with salt and pepper, and spread one tablespoon of cheese spread over it. Carefully arrange the spinach leaves on the cutlet, and place the carrot sticks and sliced bell pepper in a row in the center.

  5. Using the plastic wrap, carefully roll everything up tightly, forming a 'tightly stuffed sausage'. Repeat the process with the remaining three chicken breasts to make three rolls. Place the chicken roulades in the refrigerator for half an hour.

  6. Heat olive oil and butter in a large pan. Unwrap the roulades and coat them in flour. Place them in the pan first with the seam side down and sear them well to prevent them from opening during cooking. Then turn them over and brown them on the other side. Deglaze with wine and wait for the alcohol to evaporate.

  7. Add the broth and the juice of one lemon to the pan. Sprinkle everything with chopped parsley. Cover and cook on low heat for about 20 minutes.

  8. Shake the pan well to distribute everything evenly. Add more chopped parsley and grated lemon zest. Serve the chicken roulades with a side of your choice.

Nutrition Information (Per 100g)

  • Calories: 181.34 kcal
  • Fat: 12.07 g
    • Saturated Fat: 5.02 g
  • Carbohydrates: 3.57 g
    • Sugars: 0.77 g
  • Protein: 12.65 g
  • Fiber: 0.19 g