Chicken Roulades in Basic Tomato Sauce

     Easy, simple but still delicate and mouth-watering, they’re the best to describe these gorgeous Chicken Roulades. Not too many techniques, all you need to do is following step by step the recipe and here they are, nice and tight rolls and ready for appetizers or a light meal.

What I love about this dish is we can change the filling’s ingredients, from vegetables such as spinach, parsley, asparagus… to our favorite meat, bacon, ham… For the sauce, we also have a variety of choices: basic tomato sauce for a well balanced and light flavor, white sauce for a lovely creamy texture, or tomato and red wine sauce, served with parmesan cheese.

Today’s the first time I’ve made Chicken Roulades, so I just chose the basics: breadcrumbs mixture for the filling and tomato sauce to give other steps more time.  Pounding and flattening the chicken breasts are pretty hard because I put not too much pressure so it takes me like… 45 minutes to reach the requirements. Fortunately, the remaining steps went smoothly and finally, my roulades came out and I’m really satisfied with them!

1. 4 skinless boneless chicken breast halves

2. 250 grams breadcrumbs

3. 5 garlic cloves, finely chopped

4. 2 tbs finely chopped parsley

5. 2 tbs mayonnaise

6. 2 tomatoes, seeds removed, diced, plus 3 tbs tomato puree

7. 500 ml chicken broth

8. 1 red shallot, finely chopped

9. Olive oil

10. Salt, pepper


1. Place each chicken breast half between 2 sheets of plastic wrap. Use a meat pounder or a heavy pan to pound. Flatten to around 1/4 inch thick. Make sure not to tear the meat. After done, remove the plastic and make the irregular side towards you. Sprinkle with salt and pepper.

2. In a mixing bowl, mix together the breadcrumbs, chopped garlic, parsley, mayonnaise and about 1 1/2 tbs olive oil until combined.

3.  Lay the chicken breast on the cutting board or any clean flat surface. Fill it with about 3 tbs of the breadcrumbs mixture lengthways. Using plastic wrap, roll the chicken breast lengthwise, up with the irregular end towards the good end, tuck in the ends to enclose the filling. Put the roll in the fridge for about 1 hour.

4. Preheat the oven to 165-170 degrees C. Meanwhile, heat a frying pan over medium high heat, put in 3 tbs olive oil. Brown the rolls all sides, then put them in the oven for about 20 minutes.

5. Heat a medium saucepan over medium high heat, put in 1 tbs olive oil, following by chopped shallot. Stir well until the shallot turns yellow, add the diced tomatoes and tomato puree, keep stirring until soft. Pour the chicken broth into the saucepan, bring it to a boil then simmer for 20 minutes. Season with salt and pepper.

6. Pour the tomato sauce in the frying pan, gently mix until the chicken rolls are well covered. Cook 10-15 minutes more, then turn off the heat. Serve.

     How about you, what’s your favorite recipe for Chicken Roulades? What are the tips that you think helpful while making this beautiful dish? I’d love to listen to your experiences, so just feel free to share your opinions in the comment section below, thank you xoxo

Love, Trang Quynh



  1. sybaritica · August 8, 2012

    Lovely recipe and terrific pictures!

  2. Pingback: Mushroom and Bell Pepper Stuffed Chicken Breasts « Trang Quynh
  3. Pingback: Lemon Chicken Breast | Trang Quynh

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