Chicken Roulade Stuffed with Wild Mushroom and Spinach - This fancy creamy chicken roulade with spinach and mushrooms is juicy and moist and packed with so much flavour. Chicken Roulade Stuffed with Cheese, Spinach & Mushroom The perfect Italian dish where chicken breasts are stuffed with cheese, spinach and mushrooms. The roulade is served with a rough tomato sauce.

Chicken Roulade Stuffed with Wild Mushroom and Spinach is easy and loaded with tender bites of chicken in a delicious sauce!

Cooked in a skillet and using just a few simple ingredients this dish comes together in under 30 minutes. Juicy, tender chicken that will have everyone begging for more. Check out our best Chicken Roulade Stuffed with Wild Mushroom and Spinach recipes below.

Set aside to cool while you prepare the chicken. Top with a portion of the shredded mozzarella cheese. Serve hot, drizzled with the cooking juices. You can cook Chicken Roulade Stuffed with Wild Mushroom and Spinach using 17 ingredients and 11 steps.

Chicken Roulade Stuffed with Wild Mushroom and Spinach Ingredients

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

Portobello mushrooms are full-grown chestnut mushrooms and are wonderfully flavoursome. While there are all kinds of options for chicken roulade fillings, spinach tends to be a favorite in many recipes. There's typically also some kind of cheese used for the filling. In this recipe, you end up with chicken breast that's been stuffed with spinach, mushrooms, and ricotta, and then wrapped (and kept closed) by a few strips of bacon.

Chicken Roulade Stuffed with Wild Mushroom and Spinach instructions

Preheat oven to 210C..
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..
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..
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..
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..
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..
Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season..
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..
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..
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.
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..

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Perfect Chicken Roulade Stuffed with Wild Mushroom and Spinach Recipes - Chicken and Spinach Roulade Recipe Tips for Meal Prep or Freezer Cooking. For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time. Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed.

I believe you can make great and tasty Chicken Roulade Stuffed with Wild Mushroom and Spinach recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!