Give Your Weekend Feast A Gourmet Spin With This Herb Crusted Chicken Roulade Recipe
Image Credit: Chevron Lounge | Give Your Weekend Feast A Gourmet Spin With This Herb Crusted Chicken Roulade Recipe

Weekend calls for feasting, right? Whether you want to invest all your time making biryani or sushi, that is completely your call. If you wish to be a little more adventurous and give your feast a European makeover, then how about making some Chicken Roulade? For the uninitiated, Roulade is a delicacy made by rolling up meat or pastry that has been stuffed or filled . They can be both sweet or savoury, for instance, Swiss roll is an example of a sweet roulade. The word roulade, comes from the French word rouler, which means to ‘roll’.  

A roulade is typically made with a slice of steak and popular fillings include cheese, veggies and other meat. A roulade may be served with a wine-based dauce or stock. It is sliced into round pieces and served. In Italy, roulades are known as Involtini, which are made with thin slices of beef, pork or chicken, filled with parmesan cheese.  

Chef Karan from Gurugram’s Chevron Lounge shared his recipe of Herb Crusted Chicken Roulade with Mashed potatoes.


  • Chicken breast- 150gm
  • Mushroom- 50gm
  • Spinach- 30gm
  • Black olive- 10gm
  • Thyme- 2gm
  • Garlic- 20gm
  • Lemon juice- 20ml
  • Parsley- 10gm
  • Potato- 60gm
  • Cooking Cream- 20gm
  • Salt- 5gm
  • Black pepper- 2gm 

Method of preparation:

Cook the mushroom and spinach over medium heat on a paper towel-lined plate. Pound the chicken and mince thin.

Place the chicken mince between two sheets of plastic wrap and use a mallet or meat pounder (or rolling pin) to pound the chicken thin, pound till it gets to an even thickness of about 1/8-inch.  

Top chicken mince with mushroom and spinach lemon pepper, shallots.

Sprinkle the chicken breast with lemon pepper (or regular ground black pepper with a little lemon zest) and salt.  

Roll up each chicken mince like a cigar, using the plastic wrap to help you tighten the roll, and tuck in the ends to hold in the filling. Remove the plastic wrap. Use toothpicks to hold the edges of the chicken roulade together.

Brown the roulades on all sides, then cook in the oven (Preheat oven to 300°F).  

Add a tablespoon of olive oil to the fat in the skillet and heat on medium high. When the pan is hot, add the chicken roulades to the pan and brown on all sides.

Place the skillet in 300°F oven and cook until the roulades are cooked through, about 20 minutes. Tent with foil to keep the roulades warm.

When the chicken roulades are cooked through, transfer them from the oven to a plate, tent with aluminum foil to keep warm.  

At this point, the skillet is very hot. Keep a pot holder draped over the handle once it's back on the stove.

 Making the sauce:

Pour off any excess fat from the pan

Pour the wine into the hot skillet to deglaze the pan.  

Heat on medium-high heat and scrape up any browned bits using metal spatula. Let the wine boil down until it has reduced to just a tablespoon.  

Reduce the heat to medium-low. Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more. Add the broth and the cream to the roux and whisk.

Simmer also occasionally whisk for two minutes. Pour the sauce through a sieve into a saucepan and keep warm on the stove.

Roulades are to be served with sauce. Remove the toothpicks that have been holding the roulades together. Cut the roulades into 1/2-inch thick slices. To serve, place some sauce on each plate and top with roulade slices.