Chicken roulade with potatoes

Ingredients

• 1 fairly large breast (or 2 medium)chicken breast
• 120 gPrague ham
• 120 gFontina, sliced
• 400 gbutton mushrooms
• 1 clovegarlic
• 1 small bunchchopped parsley
• as neededextra-virgin olive oil
• to tastesalt
• to tastepepper
• 1 sprigrosemary
• 1 glassdry white wine
• 500 gpotatoes
• 30 gbutter
• 1onion
• to tasterosemary
• to tasteoregano
• to tastemarjoram
• as neededextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the mushrooms

   Wipe the mushrooms clean with a damp cloth or soft brush and slice them very thinly. Peel and finely chop the garlic, then cook it with the parsley in a pan with 2 tablespoons of oil until fragrant.

2. 2

   Cook the mushrooms

   Add the mushrooms and toss them over high heat for a couple of minutes. Season with salt and pepper, cover and cook over moderate heat for 10 minutes.

3. 3

   Flatten the chicken

   Open the chicken breast out into one large, even piece, or ask a butcher to do this. Flatten it between two sheets of baking paper with a meat mallet.

4. 4

   Fill the chicken

   Remove the top sheet of baking paper and lightly salt the chicken. Cover it first with the mushrooms, then with the slices of Prague ham and Fontina.

5. 5

   Roll and tie

   Use the baking paper to help roll up the chicken, then tie it with kitchen string, tucking the rosemary sprig between the meat and the string. Peel, wash, dry and thinly slice the onion. Peel and wash the potatoes, then cut them into wedges or chunks.

6. 6

   Soak the potatoes

   Leave the potatoes in cold water for about 10 minutes, changing the water a couple of times. Drain them once the water is clear and the potatoes have released their starch.

7. 7

   Parboil and season

   Starting from boiling point, parboil the potatoes in salted water for 5 minutes, then drain them thoroughly. Put them in a bowl, add oil, onion, rosemary, oregano, marjoram, salt and pepper, and season well.

8. 8

   Arrange the tray

   Mix the potatoes carefully. Oil a baking tray and place the chicken roulade in the centre, arranging the seasoned potatoes around it. Pour over 1 glass of white wine.

9. 9

   Roast the roulade

   Roast at 200°C for about 40–50 minutes, turning everything halfway through. Check that it is cooked through and continue cooking if needed.

10. 10

    Serve the dish

    Take the roulade out of the oven and transfer it to a serving plate, arranging the potatoes around it. Bring it to the table whole and carve it just before serving.

What is chicken roulade?

A roulade is meat that has been opened out, filled, rolled and tied before cooking. This version draws on familiar Italian home-cooking flavours, pairing chicken with mushrooms, cured ham, cheese and herbs.

The filling brings savoury, earthy and creamy notes, while the potatoes roast in the same tray. Flattening the chicken evenly helps it roll neatly and cook at a more consistent rate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 49g protein, 35g carbs, 31g fat.

The potatoes provide most of the carbohydrate, while olive oil, Fontina and the listed butter contribute much of the fat. Chicken, ham and cheese supply the protein, with ham and cheese also contributing much of the sodium. Balance the plate with a generous serving of green vegetables or salad.

The filling ingredients

Mushrooms: slicing them thinly helps them cook down before they go into the roulade. Cooking them first also lets their moisture escape, so the filling is less likely to become watery.

Ham and Fontina: layer these over the mushroom mixture for a salty, savoury centre with melted cheese. Keep the filling spread evenly and leave the chicken edges manageable for rolling.

Rolling and tying

Even thickness: flatten the chicken between baking paper, working gently so it opens out without tearing. A fairly even sheet makes a tighter roll and helps prevent thin edges from drying out.

Secure roll: use the paper to guide the first turn, then tie the roulade firmly enough to hold its shape without squeezing out the filling. Tuck the rosemary sprig beneath the string as directed.

Getting the potatoes ready

Cold-water soak: changing the water a couple of times removes loose starch from the cut surfaces. Drain the potatoes once the water looks clear.

Brief parboil: five minutes from boiling point gives the potatoes a head start before roasting. Drain them thoroughly so oil and seasonings can coat them rather than being diluted by water.

Roasting and doneness

Tray arrangement: place the roulade in the centre and spread the potatoes around it, then add the glass of white wine. Turning everything halfway through helps it cook more evenly.

Timing: the recipe gives 40–50 minutes at 200°C, but the exact time can vary with the size and thickness of the chicken roll. Check that the chicken is cooked through before taking it out; continue roasting if needed.

Serving the roulade

Rest the roulade briefly after removing it from the oven so the filling settles before carving. Cut it at the table as the recipe suggests, and serve each portion with potatoes from the tray.

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich cheese, ham and roast potatoes.

Recipe notes & tips

• Brush or wipe the mushrooms clean rather than soaking them, so they do not take on extra water.
• Slice the mushrooms thinly to make an even layer inside the chicken.
• Flatten the chicken gradually between baking paper to reduce the chance of tearing it.
• Drain the parboiled potatoes well before adding oil and herbs.
• Turn the roulade and potatoes halfway through roasting, as directed.
• Check the centre of the roulade before serving and give it more oven time if needed.

Variations

• Add thyme: use it alongside the listed herbs for a different aromatic note.
• Change the mushrooms: use another variety in place of the button mushrooms.
• Use another melting cheese: swap the Fontina for a similar cheese that melts well.
• Adjust the herbs: vary the amounts of rosemary, oregano and marjoram to suit your taste.
• Serve with greens: add a green salad or steamed vegetables alongside the tray.

Common mistakes to avoid

• Wet mushrooms: avoid rinsing or soaking them; wipe away soil with a damp cloth or soft brush.
• Uneven chicken: flatten it evenly between baking paper so the roll cooks more consistently.
• Loose tying: secure the roulade with kitchen string so it holds its shape during roasting.
• Wet potatoes: drain them thoroughly after soaking and parboiling before seasoning.
• Crowded potatoes: spread them around the roulade rather than piling them up, to help them roast.
• Guessing doneness: check the centre of the chicken and continue cooking if it is not cooked through.

How to store

Refrigerate leftover roulade and potatoes in a covered container for up to 3 days. Reheat in an oven at 180°C until piping hot throughout; add a splash of water or wine to the tray if it looks dry.

Frequently asked questions