Chicken Roulade

This Chicken Roulade with Cheese and Herbs is a comforting one-pot dish that looks impressive but is surprisingly simple to make. Tender chicken breasts are pounded thin, stuffed with a creamy cheese and herb filling, then rolled, seared, and baked in a rich cheese-topped sauce. Courgette, olives, and tomatoes are cooked alongside, making this a full meal with vibrant Mediterranean flavours in every bite.

Prep Time 20

Cook Time 30

Total Time 50

Servings Peoplewhat are the rimi

Ingredients

4 large chicken breasts boneless skinless
150 g cream cheese mozzarella for extra stretch
2 tbsp fresh parsley basil or thyme finely chopped
2 tbsp olive oil
2 cloves garlic minced
1 medium courgette sliced
200 g cherry tomatoes halved
75 g black olives pitted and halved
200 ml chicken stock
100 ml double cream
50 g parmesan cheese grated cheddar or a mix
salt to taste
black pepper to taste

Instructions

Place each chicken breast between two sheets of baking paper and gently pound with a rolling pin or meat mallet until about 1 cm thick.
4 large chicken breasts
Season lightly with salt and pepper.
salt, black pepper
Mix the cream cheese with the chopped herbs. Spread a spoonful onto each chicken breast.
150 g cream cheese, 2 tbsp fresh parsley
Starting from the narrower end, roll up each chicken breast tightly around the filling.
Secure with toothpicks or kitchen string so they hold their shape.
Heat 1 tbsp of olive oil in a large ovenproof pan.
2 tbsp olive oil
Sear the roulades on all sides until golden brown, then remove from the pan and set aside.
In the same pan, add the remaining 1 tbsp of olive oil and sauté garlic until fragrant.
2 tbsp olive oil, 2 cloves garlic
Add the courgette, cherry tomatoes, and olives. Cook for 3–4 minutes until slightly softened.
1 medium courgette, 200 g cherry tomatoes, 75 g black olives
Pour in the chicken stock and cream. Stir gently, scraping up any browned bits from the pan. Season to taste.
200 ml chicken stock, 100 ml double cream
Nestle the seared roulades back into the pan among the vegetables.
Spoon some sauce over the top. Sprinkle with the grated cheese.
50 g parmesan cheese
Transfer the pan to a preheated oven at 180°C (160°C fan) / 350°F / Gas 4. Bake for 20–25 minutes, until the chicken is fully cooked through (juices run clear and internal temperature reaches 75°C / 165°F).
Rest for 5 minutes, then either slice the chicken roulade into neat rounds or serve whole.. Serve with the sauce and vegetables spooned over the top.

Equipment

Tooth Picks to secure the chicken

Notes

Serving Suggestions with Chicken Roulade

* Creamy mashed potatoes

* Steamed rice

* Crusty bread or garlic bread

* Roast new potatoes

* A fresh green salad with lemon dressing

* Creamy or grilled polenta

Nutrition