Christmas Stuffed Chicken Roulade with Creamy Sauce
A festive and healthy chicken roulade recipe, perfect for your holiday meal. Stuffed with a delicious blend of onions, mushrooms, and spinach, then served with a creamy Parmesan sauce. Can be air-fried or baked for a lighter option.
Equipment
- Skillet
- Bowl
- Plastic Wrap
- Rolling Pin
- Non-stick Saucepan
- Shallow Plates
- Air Fryer or Oven
- Wire Rack
Ingredients
Chicken Roulade Ingredients
- 1 tablespoon vegetable oil for sautéing
- 1 cup onions finely chopped
- 1 cup brown mushrooms finely chopped
- 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
- 1-2 cups panko breadcrumbs
Creamy Sauce Ingredients
- 3 tablespoons unsalted butter
- 0.33 cup fresh parsley finely chopped
- 3 tablespoons cream cheese softened
- 2 teaspoons garlic powder
- 0.5 cup milk low-fat option for a lighter sauce
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon ground black pepper
Instructions
- 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).
- Lightly season both sides of each chicken breast with 1 teaspoon each of black pepper, salt, and Italiano seasoning.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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!
Notes
This Christmas Stuffed Chicken Roulade is a wonderful dish to impress your guests, offering a lighter yet flavorful alternative for holiday feasting.
Nutrition Information (estimated per serving): Calories: ~520, Total Carbs: ~30g, Net Carbs: ~25g, Fats: ~32g, Protein: ~50g.
