Chicken roulade in white wine sauce

Ingredients

• 1 large (or 2 medium)chicken breast
• 1 tbspDijon mustard
• 50 gsweet rolled pancetta, sliced
• 100 gcooked ham, sliced
• 180 gcreamy goat’s cheese
• 250 mldry white wine
• 125 mlvegetable or chicken stock
• as neededflour
• 3 tbspolive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Flatten the chicken

   Place the chicken breast between two sheets of baking paper and flatten it evenly.

2. 2

   Add the filling

   Season the chicken lightly with salt and brush it with the mustard. Cover with the pancetta, cooked ham and goat’s cheese.

3. 3

   Roll and tie

   Starting from a short side, roll up the chicken and secure it with kitchen string or a roasting net.

4. 4

   Season the flour

   Put some flour on a plate, season it with salt and pepper, and mix.

5. 5

   Coat the roulade

   Turn the roulade in the flour until coated all over, then shake off the excess.

6. 6

   Brown the chicken

   Pour 3 tablespoons of oil into an ovenproof dish. Heat it directly on the hob and brown the roulade on all sides.

7. 7

   Roast with wine

   Transfer the dish to an oven preheated to 180°C and pour over the white wine. Roast for about 35–40 minutes, turning the roulade halfway through.

8. 8

   Add the stock

   During cooking, add a little stock at a time so a flavourful cooking sauce forms.

9. 9

   Slice the roulade

   When cooked, take the roulade out of the oven and, as soon as it is manageable, cut it into slices about 1.5 cm thick.

10. 10

    Serve with juices

    Arrange the slices on a serving plate, spoon over the cooking juices and serve straight away.

What is chicken roulade?

A roulade is a rolled dish, here made by flattening chicken breast, adding a savoury filling and rolling it up before cooking. This version draws on Italian-style home cooking, pairing cured meats and cheese with a white-wine cooking sauce.

The filling brings saltiness and richness to the lean chicken, while the wine and stock make juices to spoon over the slices. Rolling and tying the meat helps keep the filling enclosed as it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 49g protein, 8g carbs, 32g fat.

The chicken and goat’s cheese provide most of the protein, while the flour and the wine contribute carbohydrates. The pancetta, ham, cheese and olive oil contribute much of the fat; serve a moderate slice with vegetables and a smaller portion of potatoes or bread to balance the plate.

The filling and seasoning

Mustard: brushing it over the chicken gives the filling a sharp, savoury note and helps the layers sit together.

Cured meats: pancetta and cooked ham add salt and richness. Lay them in an even layer so the roll is easier to shape.

Goat’s cheese: spread or distribute it evenly, leaving the edges manageable so it is less likely to squeeze out when rolled.

Rolling and coating

Flatten the chicken between baking paper to make a more even sheet that can be rolled without tearing. Roll from a short side and secure it firmly with kitchen string or a net.

The light flour coating helps the outside brown and contributes to the cooking juices. Turn the roulade gently to coat it, then shake away loose flour so it does not clump in the pan.

Browning and roasting

Browning: heat the oil in the ovenproof dish on the hob and turn the roulade to colour each side. This gives the surface a more savoury flavour before it goes into the oven.

Roasting: cook at 180°C for about 35–40 minutes, turning the roulade halfway through. Add the stock gradually during cooking so the liquid in the dish does not dry out.

How to tell when it is ready

The recipe gives a cooking time of about 35–40 minutes, but the exact time can vary with the size and shape of the roll. Check the thickest part with a food thermometer; chicken should reach 74°C at the centre.

Let the cooked roulade rest briefly so it is easier to slice neatly. Cut slices about 1.5 cm thick and spoon the pan juices over them.

Serving ideas

Serve the roulade hot with the white-wine cooking juices over the slices. Potatoes, rice or crusty bread are useful alongside to catch the sauce.

For a fresher contrast, add a simple green salad or cooked seasonal vegetables. Keep accompaniments fairly plain so they complement the savoury filling.

Recipe notes & tips

• Flatten the chicken to an even thickness so it rolls and cooks more evenly.
• Arrange the filling in an even layer and keep the edges clear enough to roll securely.
• Tie the roulade at several points so it holds its shape during browning and roasting.
• Use an ovenproof dish that can safely go from the hob to the oven.
• Add the stock in small amounts during cooking, as directed, to help keep the pan juices from drying out.
• Rest the roulade briefly before slicing for neater portions.

Variations

• Herb accent: add chopped thyme or rosemary to the filling for an aromatic note.
• Milder cheese: swap the goat’s cheese for a mild soft cheese with a similar spreadable texture.
• Mushroom layer: add thinly sliced cooked mushrooms to the filling, cooled before assembling.
• Different cured meat: use another thinly sliced cured meat in place of the pancetta.
• Extra vegetables: serve with roasted seasonal vegetables to make the meal more substantial.

Common mistakes to avoid

• Uneven flattening: thick sections cook more slowly, so flatten the breast as evenly as possible.
• Overfilling: too much filling can escape when rolling; keep the layer even and manageable.
• Loose tying: the roll may open as it cooks; secure it with kitchen string or a roasting net.
• Excess flour: a thick coating can turn pasty in the dish; shake off the loose flour before browning.
• Skipping the turn: the roulade can cook unevenly; turn it halfway through roasting.
• Slicing immediately: the roll can be harder to cut neatly while very hot; let it rest briefly first.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat gently in a covered ovenproof dish with a little of the sauce until piping hot throughout.

Frequently asked questions