Poulet Roulade( Chicken Roulade)

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word "rouler", meaning "to roll".




A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string.

Poulet Roulade

Serving 1

Ingredients                             Quantity
 Chicken breast                       1
 Chicken mince                         20gm
 Carrot                                      10gm
 Celery                                       20gm
  Leek                                          10gm
  Parsley                                      5gm
  Flour                                         10gm
  Butter                                       30gm
  Chicken stock (white)             100ml
  Thyme                                      2gm
  Salt and pepper                       5gms
  Olive                                       2-3 nos
  Lemon juice                           3ml
  Garlic                                      1 clove
  Cheese                                     5 gms
  Eggs                                         1 no


Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.

Poach chicken rolls in white bouillon.Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides.
Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

 Served with vegetable fondue
Chopped the vegetables roughly. Make them soft in butter add vegetable stock when become soft, blend into smooth paste. If lumps appear, strain.
Add cream, stock and cheese, give a quick boil, set seasoning serve hot with chicken. 
Pls do try this beautiful looking dish at home......i am sur you will enjoy it
SALUT!!

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