Components
Two large, skinless, boneless chicken breasts that have been pounded thin
Two cups of sliced mushrooms (button or cremini)
One cup of shredded or sliced mozzarella or Swiss cheese
Two cloves of minced garlic
Two tablespoons of olive oil
Two tablespoons of butter
Half a cup of heavy cream
Half a cup of chicken broth
One teaspoon of dried parsley or Italian seasoning
To taste, add salt and black pepper.
One tablespoon of freshly chopped parsley (for garnish)
To secure the rolls, use toothpicks or kitchen thread as needed.
Guidelines
Instructions
- Preheat the Oven: Set your oven to 190°C (375°F).
- Sauté the Mushrooms: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the sliced mushrooms and cook until browned and tender. Remove and set aside.
- Stuff the Chicken: Season the pounded chicken breasts with salt, pepper, and Italian seasoning. Lay cheese slices and the sautéed mushrooms in the center of each breast. Roll them up tightly and secure with kitchen twine or toothpicks.
- Sear the Chicken: In an oven-safe skillet, heat the remaining olive oil and butter over medium-high heat. Sear the chicken roulades until golden brown on all sides.
- Bake: Transfer the skillet to the oven and bake for 15–20 minutes until the chicken is fully cooked through.
- Make the Mushroom Cream Sauce: Remove the chicken from the pan. Place the skillet back on the stovetop over medium heat, add the remaining mushrooms and garlic, then pour in the chicken broth and heavy cream. Simmer until the sauce thickens.
- Serve: Slice the chicken roulades, pour the rich mushroom cream sauce over the top, and garnish with fresh parsley.