Christmas Stuffed Chicken Roulade w/ Creamy Sauce

The scent of pine, the twinkle of fairy lights, and the joyous anticipation of a holiday feast – Christmas is a magical time! But let’s be honest, holiday cooking can sometimes feel more like a marathon than a festive celebration. What if we told you there’s a dish that brings all the elegance and flavor of a gourmet Christmas dinner without all the fuss? Get ready to transform your holiday table with a show-stopping Christmas Stuffed Chicken Roulade with Creamy Sauce that’s as delightful to make as it is to devour!

This isn’t just any chicken dinner; it’s a culinary masterpiece disguised as an easy-to-follow recipe. Picture tender, perfectly flattened chicken breasts, generously stuffed with a savory medley of earthy mushrooms, sweet onions, and fresh spinach, all rolled into a beautiful log. And the grand finale? A luscious, velvety Alfredo-style sauce that ties it all together in a ribbon of creamy perfection. Whether you’re a seasoned holiday host or looking to impress your in-laws, this recipe promises to be the star of your festive spread, leaving everyone asking for the recipe (and maybe a second helping!).

Why You’ll Love This Recipe

• Effortlessly Elegant: This Christmas Stuffed Chicken Roulade with Creamy Sauce looks incredibly sophisticated, making it perfect for impressing guests, yet the steps are surprisingly straightforward. It’s your secret weapon for a stress-free, dazzling holiday meal.
• Bursting with Festive Flavors: Each bite is a symphony of savory chicken, earthy mushrooms, tender spinach, and a rich, aromatic creamy sauce. The Italiano seasoning adds that perfect holiday spice note, making it truly irresistible.
• Healthier Holiday Indulgence: With options for air frying or baking, this recipe offers a lighter take on a traditionally rich holiday dish. You get all the decadent flavor without the heavy feeling, allowing you to truly enjoy the festive cheer.
• Make-Ahead Magic: The chicken roulades benefit from chilling, giving you precious flexibility in your holiday prep. You can stuff and roll them ahead of time, then simply cook and sauce when you’re ready to serve, minimizing last-minute kitchen stress.

Ingredients with Measurements

Here’s what you’ll need to create this magnificent Christmas Stuffed Chicken Roulade with Creamy Sauce:

• 🌿 1 tablespoon vegetable oil (for sautéing)
• 🧅 1 cup finely chopped onions
• 🍄 1 cup finely chopped brown mushrooms
• 🐔 3 boneless, skinless chicken breasts
• 🧂 3 teaspoons black pepper, divided
• 🧂 3 teaspoons salt, divided
• 🌿 3 teaspoons Italiano seasoning, divided
• 🥬 1 cup baby spinach, chopped and divided
• 🥚 2 large eggs, beaten
• 🍞 1 to 2 cups panko breadcrumbs
• 🧈 3 tablespoons unsalted butter
• 🌿 ⅓ cup finely chopped fresh parsley
• 🧀 3 tablespoons cream cheese, softened
• 🧄 2 teaspoons garlic powder
• 🥛 ½ cup milk (low-fat option for a lighter sauce)
• 🧀 ½ cup grated Parmesan cheese
• 🌶️ ½ teaspoon ground black pepper

Detailed Step-by-Step Directions How to Make the Recipe

Let’s roll up our sleeves and bring this beautiful Christmas Stuffed Chicken Roulade with Creamy Sauce to life!

To prepare the Delicious Chicken Roulade:

1. Sauté the Filling: Warm 1 tablespoon of oil in a skillet over medium heat. Add your chopped onions and mushrooms. Stir gently and cook for about 2-3 minutes until they begin to soften. Transfer this mixture to a bowl and let it cool completely at room temperature (about 20 minutes).
2. Season the Chicken: Lightly season both sides of each chicken breast with 1 teaspoon each of black pepper, salt, and Italiano seasoning.
3. Flatten the Chicken: Place one chicken breast at a time between two sheets of plastic wrap or inside a freezer bag. Carefully flatten each breast with a rolling pin until it’s about ¼-inch thick and 6-inches wide. Be gentle to avoid tearing the chicken!
4. Stuff the Chicken: Lay a flattened chicken breast on a clean piece of plastic wrap. Evenly spread ⅓ cup of chopped baby spinach over it. Then, set aside 1-2 tablespoons of the cooled mushroom and onion mixture, and spread a third of the remaining mixture over the spinach, leaving about a ½-inch border around the edges.
5. Roll and Chill: Tightly roll the chicken breast into a log. Use the plastic wrap to help you roll it tightly, then twist the ends of the plastic wrap to secure the log firmly. If you have plastic clips, use them for extra security. Repeat with the remaining chicken breasts. Place these chicken rolls in the refrigerator for 30-60 minutes to firm up.

Make the Creamy Alfredo Sauce:

6. Make the Creamy Alfredo Sauce: While the chicken chills, melt the butter in a non-stick saucepan over medium heat. Add the chopped parsley and the 1-2 tablespoons of reserved mushroom and onion mixture. Cook for about 2 minutes until fragrant.
7. Finish the Sauce: Stir in the cream cheese and garlic powder, cooking for another minute. Gradually add the milk, stirring continuously until the sauce is smooth. Mix in the Parmesan cheese and black pepper, cooking for one more minute until it slightly thickens. Remove from heat and transfer the sauce to a clean bowl.

Cook and Serve:

8. Coat the Chicken: Take the chilled chicken rolls out of the fridge and remove the plastic wrap. Set up two shallow plates: one with the beaten eggs and one with the panko breadcrumbs. Dip each chicken roll into the egg wash, ensuring it’s fully coated, then roll it in the panko breadcrumbs until evenly covered. For a crispier coating, you can double-dip!
9. Cook the Roulades (Healthy Options):
   • Air Fry: Lightly spray the breaded chicken rolls with oil. Cook in an air fryer at 350°F (175°C) for 25 minutes, flipping them halfway through, until golden brown and cooked through (internal temperature 165°F/74°C).
   • Bake: Lightly spray the breaded chicken rolls with oil. Bake in a preheated oven at 375°F (190°C) for 25 minutes, turning them halfway through, until golden brown and fully cooked.
10. Serve: Let the cooked chicken rolls rest on a wire rack for 5 minutes. Slice them into thick rounds and generously pour the creamy Alfredo sauce over the top. Enjoy your festive meal!

Detailed Different Ways You Can Present the Recipe and How to Serve It

Presentation is key, especially during the holidays! Elevate your Christmas Stuffed Chicken Roulade with Creamy Sauce with these creative serving ideas:

• Elegant Platter Slices: The most classic and impressive way! After resting, slice the roulade into 1-inch thick rounds and arrange them beautifully on a large serving platter. Drizzle a generous amount of the creamy sauce over the slices and garnish with a sprinkle of fresh parsley or a few artfully placed cranberry halves for that festive pop of color.
• Individual Portions: For a more refined dining experience, serve one whole (or half, depending on size) roulade per plate. Slice it diagonally right before serving, fanning out the pieces slightly to showcase the colorful stuffing. Spoon the rich creamy sauce over the chicken, ensuring every bite is coated.
• Festive Appetizer Bites: Cook the roulades as directed, then let them cool slightly. Slice them into thinner ½-inch rounds. Arrange these mini roulade bites on a decorative board with a small bowl of the creamy sauce for dipping. Perfect for a holiday cocktail party!
• Pairing Suggestions: This dish shines with simple yet complementary sides. Consider serving it alongside roasted asparagus, green bean almondine, garlic mashed potatoes, a wild rice pilaf, or even a light cranberry-pecan salad to balance the richness.
• Garnish Galore: Don’t forget the finishing touches! A sprig of fresh rosemary, a dusting of paprika, or a scattering of toasted pine nuts can add visual appeal and extra flavor to your exquisite Christmas Stuffed Chicken Roulade with Creamy Sauce.

How You Can Store It and How Long Does It Last

Good news for holiday meal planners! Your delicious Christmas Stuffed Chicken Roulade with Creamy Sauce can be enjoyed beyond the initial feast.

• Refrigeration: Store leftover cooked chicken roulade (sliced or whole) and the creamy sauce in separate airtight containers in the refrigerator. The chicken will last for 3-4 days, and the sauce for up to 3 days.
• Freezing (Roulade): You can freeze the cooked chicken roulade without the sauce. Wrap individual slices or the whole roulade tightly in plastic wrap, then place in a freezer-safe bag or container. It will last for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Chicken Roulade: For best results, reheat the chicken in an oven or air fryer at 300°F (150°C) until warmed through (about 10-15 minutes for slices, longer for whole roulades), to maintain crispness. You can also microwave slices, but they might lose some crunch.
  • Creamy Sauce: Reheat the sauce gently on the stovetop over low heat, stirring frequently. If it thickens too much, add a splash of milk to bring it back to your desired consistency. Avoid boiling the sauce, as it can separate.

FAQs Sections Consists of 10 Questions

Got questions about mastering your Christmas Stuffed Chicken Roulade with Creamy Sauce? We’ve got answers!

1. Can I use boneless, skin-on chicken breasts?
   While boneless, skinless chicken breasts are recommended for easier rolling and a lighter dish, you could use skin-on if you prefer. However, the skin might not crisp up as nicely with the breading and could make rolling more challenging.
2. Can I prepare the roulades ahead of time?
   Absolutely! You can prepare and roll the chicken roulades (up to step 5) a day in advance. Keep them tightly wrapped in plastic in the refrigerator. This makes holiday meal prep much smoother.
3. What other fillings can I use for the roulade?
   Feel free to get creative! Other delicious fillings include sun-dried tomatoes, goat cheese, finely chopped bell peppers, cooked prosciutto, or a different blend of herbs. Just ensure the filling isn’t too wet.
4. Can I make the creamy sauce in advance?
   Yes, you can make the creamy sauce up to a day ahead. Store it in an airtight container in the refrigerator. When reheating, do so gently on the stovetop, stirring constantly, and add a little milk if it’s too thick.
5. Is it possible to pan-fry the roulades instead of baking/air frying?
   Yes, you can pan-fry them! Brown the roulades on all sides in a skillet with a little oil, then transfer them to a preheated oven (350°F/175°C) to finish cooking through for about 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached.
6. How do I know the chicken is fully cooked?
   The best way to ensure the chicken is cooked through is by using a meat thermometer. Insert it into the thickest part of the roulade; it should read 165°F (74°C). The breading should also be golden brown and crispy.
7. Can I use frozen spinach instead of fresh?
   Yes, if using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. This is crucial to prevent the roulade from becoming soggy.
8. What if I don’t have Italiano seasoning?
   You can substitute Italiano seasoning with a blend of dried oregano, basil, thyme, and a pinch of garlic powder and onion powder. An Italian herb blend would also work well.
9. Can I make this recipe dairy-free?
   Making it entirely dairy-free would require significant substitutions. For the sauce, you could try using dairy-free butter, cream cheese alternatives, and plant-based milk (like unsweetened almond or oat milk), but the texture and flavor might vary. Parmesan cheese is harder to substitute effectively for the sauce’s richness.
10. What sides pair well with this dish?
    Roasted vegetables (like broccoli, carrots, or Brussels sprouts), creamy mashed potatoes, wild rice, or a fresh green salad with a vinaigrette dressing are all excellent choices that complement the rich flavors of the Christmas Stuffed Chicken Roulade with Creamy Sauce beautifully.