Chicken · ALWAYS FREE
Chicken & mushroom roulades
Thin chicken breast rolled around a dry sautéed mushroom filling, seared and finished in the oven.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat 0.353 oz olive oil in an ovenproof skillet. Cook onion and mushrooms over medium heat for 10–12 minutes, stirring, until all released liquid evaporates. Add garlic and cook for 1 minute. Stir in parsley, 0.0705 oz salt and pepper. Spread the filling in a shallow dish and cool for 15 minutes.
- Heat the oven to 375°F / 190°C. On a board reserved for raw poultry, butterfly each chicken piece without cutting all the way through. Open like a book and pound between sheets of food-safe wrapping to an even 1/4-inch / 6-mm thickness. Do not rinse raw chicken.
- Season chicken with the remaining 0.0705 oz salt. Divide all cooled filling among the four pieces, leaving a 1-inch / 2.5-cm border. Roll each tightly around the filling and secure with plain wooden toothpicks; count the toothpicks so every one can be removed later.
- Wipe the now-empty skillet with a spatula to retain any edible filling residue with the rolls, then heat the remaining 0.529 oz oil. Sear rolls seam-side down for 2 minutes, then turn to brown the remaining sides for another 4–6 minutes total.
- Add 2.12 oz water to the skillet and transfer it to the oven. Bake for 18–25 minutes, until the center of the chicken and the mushroom-filled center of every roll reach 165°F / 74°C. Check several positions with a thermometer and extend cooking if needed.
- Rest for 5 minutes. Remove and count all toothpicks before slicing crosswise. Divide all rolls and pan juices into four equal portions. Refrigerate leftovers within 2 hours in shallow containers, use within 3–4 days and reheat to 165°F / 74°C.
Estimated nutrition
Per serving · 1 of 4- Calories
- 270 kcal
- Protein
- 38.3 g
- Total carbohydrate
- 4.1 g
- Total fat
- 10.7 g
- Total sugars
- 1.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One serving is one of four equal raw-weight chicken portions with one quarter of the filling and all apportioned pan juices. Gluten-free and dairy-free tags require suitable plain chicken and seasonings; no guarantee about cross-contact.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Chicken & mushroom roulades: raw boneless skinless chicken breast; raw mushrooms; peeled onion; olive oil; peeled garlic; fresh parsley; water; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Chicken & mushroom roulades: raw boneless skinless chicken breast; raw mushrooms; peeled onion; olive oil; peeled garlic; fresh parsley; water; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 640 g of the weighed raw edible protein ingredient supplies 36.00 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
