Recipe: Tasty Chicken Roulade Stuffed with Wild Mushroom and Spinach

Chicken Roulade Stuffed with Wild Mushroom and Spinach. Give your chicken breasts an upgrade by stuffing them to make fancy, juicy chicken roulade with spinach and mushrooms topped with a creamy alfredo sauce. Chicken Roulade is the perfect classic Italian chicken dish where chicken breasts are stuffed with cheese, spinach and mushrooms. The roulade is served with a coarse tomato sauce made with cherry tomatoes, basil, garlic and tobasco sauce.

Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish. Serve with your favourite pasta or bread. Chicken Roulade Stuffed with Wild Mushroom and Spinach very diverse and have ideal taste that unique. Several kinds of Chicken Roulade Stuffed with Wild Mushroom and Spinach recipes are also enough convenient to process and do not take long. Though not everybody likes Chicken Roulade Stuffed with Wild Mushroom and Spinach food, now few people are get attached and like the various Chicken Roulade Stuffed with Wild Mushroom and Spinach foods available. This could be visible than the number of restaurants that provide Chicken Roulade Stuffed with Wild Mushroom and Spinach as one of the dish. You can cook Chicken Roulade Stuffed with Wild Mushroom and Spinach using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Roulade Stuffed with Wild Mushroom and Spinach

1. Prepare 6 tablespoons of olive oil.
2. You need 1.8 kg of whole chicken, deboned, wings and bones reserved.
3. You need 3 of shallots, finely chopped.
4. It's 6 of button mushrooms, roughly chopped.
5. Prepare 4 of Swiss brown mushrooms, roughly chopped.
6. You need 300 ml of Madeira.
7. It's 1 litre of chicken stock.
8. It's 125 ml of cream.
9. You need 2 cloves of garlic, finely chopped.
10. You need 1 bunch of spinach, blanched, drained and finely chopped.
11. It's 1/2 of cauliflower head, divided into small florets.
12. It's 75 g of butter.
13. Prepare 1 teaspoon of truffle oil.
14. Prepare 1/2 of lemon, juiced.
15. You need 2 sprigs of rosemary.
16. Prepare 8 of baby leeks, sliced.
17. It's to taste of salt and pepper,.

Pound the chicken flat and thin between two sheets of cling film. An easy, low-carb Stuffed Chicken and Spinach Roulade recipe that can also be made ahead for freezer cooking or OAMC or meal-prep. Top the seasoned side with spinach and shredded cheese, then roll the chicken from the large end to the small and skewer it with toothpicks. The Best Chicken Roulade Recipes on Yummly

Chicken Roulade Stuffed with Wild Mushroom and Spinach step by step

1. Preheat oven to 210C..
2. To make the madeira sauce, heat a large pot over high heat. Add 1 tablespoon oil and brown the chicken wings and bones. Add half of the shallots and half mushrooms and fry for 5 minutes. Deglaze with madeira and reduce by half..
3. Add chicken stock and when boiling, reduce to a simmer. Gently reduce by two thirds, uncovered. Strain into a smaller pot and add 2 tbsp cream. Season and set aside, covered to keep warm..
4. Meanwhile to make the roulade, heat a frypan over medium heat with 1 tablespoon olive oil and gently fry garlic. Add the remaining shallots and mushrooms. Set aside a third of the mushroom mix for a garnish then mix the remaining with the spinach. Set aside to cool..
5. For the cauliflower three ways, place a third of the cauliflower florets onto a baking tray and drizzle with 1 tablespoon oil. Season and roast in the oven for 20 minutes, or until browned..
6. For the cauliflower puree, place a pan over medium heat with 1 tablespoon of oil and 40 grams butter and add another third of the cauliflower. Fry for 5 minutes. Add 100ml of water and cook until tender. Add remaining 85ml cream and continue cooking for 15 minutes. Using a stick blender, blitz the cauliflower until smooth. Set aside, keeping warm..
7. Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season..
8. Slice deboned chicken down the middle and lay flat, skin side down. Place half of the mushroom and spinach mixture onto one chicken half and roll tightly. Truss the roulade with twine. Repeat with other half..
9. Place 2 tablespoons olive oil and rosemary in a large fry pan set over medium heat. Season roulades, add to pan and fry until golden brown on all sides. Transfer to the oven to roast until cooked through, about 15 minutes. Remove from oven and allow to rest for 10 minutes. Slice into 5cm thick pieces and set aside..
10. In a large sized pan set over medium heat, add remaining 35 grams butter. Add leeks, season and fry until brown. Remove from heat and set asi.
11. To serve, transfer cauliflower puree to a piping bag and pipe puree onto each plate. Place leek on either side of the puree, place roasted cauliflower and cauliflower salad next to the puree and place chicken slices down the middle of the plate. Top with reserved mushroom mix and drizzle with madeira sauce..

Bikers' Chicken Fusion Discovery, Roast Chicken Wrapped In Pancetta Served With Baby Carrot, Chicken Spinach Artichoke and Feta Chicken Roulade Epicure's Table. Chicken Roulade Stuffed With Mushroom And Spinach Tenplay. Stuff cheese, mushrooms, and spinach leaves into pocket; stuff any excess into cavity. Roulade with Mushrooms.-Favourful mushroom mixture rolled in boneless chicken breasts, baked and served with a delicious mushroom sauce. Cover each stuffed chicken breast with aluminium foil, seal and place them on a baking tray.

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