Stuffed Chicken Roulade with Melted Cheese and Herbs
A golden, tender chicken roulade filled with melted cheese, fresh tomatoes, and herb-seasoned green olives. Easy to assemble and always impressive at the table, it makes a perfect centrepiece for family dinners or relaxed entertaining.
🛒 Ingredients
10 servings
- 500 g (1 lb) ground chicken breast
- 4 tbsp Dijon mustard mayonnaise
- 250 g (9 oz) Gruyère or Emmental, coarsely grated
- 1 medium tomato, peeled, seeded and finely diced
- 1/2 tsp dried herbes de Provence or oregano
- 5 pitted green olives, chopped
- 2 tbsp grated Parmesan
- Aluminium foil
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Directions
- 1
Process the chicken breast in a food processor until smooth and uniform.
- 2
In a bowl, combine the processed chicken with 2 tbsp of mayonnaise. Season with salt and pepper, then set aside.
- 3
In a separate bowl, mix together the grated cheese, diced tomato, dried herbs and chopped olives. Set aside.
- 4
Preheat the oven to 350 °F / 180 °C.
- 5
Lay a sheet of aluminium foil (about 27 x 30 cm / 11 x 12 in) flat on the work surface.
- 6
Spread the chicken mixture evenly over the foil, then brush with 1 tbsp of mayonnaise.
- 7
Distribute the cheese filling over the surface, roll tightly into a log, seal the ends well and place in a large baking dish. Bake for 30 minutes.
- 8
Remove the foil, brush the roulade with the remaining mayonnaise and sprinkle with Parmesan. Return to the oven for 10 minutes until golden brown.
- 9
Transfer to a serving platter, slice thickly and serve immediately.
💡 Chef's Tip
Rest the roulade for 5 minutes before slicing so it holds its shape neatly. It can be assembled the day before and reheated at 325 °F / 160 °C for 15 minutes.
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Same category — Poultry
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