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Chicken Roulade with Gorgonzola and Cranberry Stuffing
Recipe

22 INGREDIENTS • 13 STEPS • 50MINS

Chicken Roulade with Gorgonzola and Cranberry Stuffing

“Roulade” means to roll in French. Prepare for a world of flavor as we ‘roulade' into this chicken masterpiece. Savory chicken breasts rolled with a stuffing of Gorgonzola, cranberries, pistachios, and thyme. Wrapped with crispy Prosciutto and served with a creamy Dijon sauce, perfect for date nights or a meal to impress.
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Chicken Roulade with Gorgonzola and Cranberry Stuffing
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
“Roulade” means to roll in French. Prepare for a world of flavor as we ‘roulade' into this chicken masterpiece. Savory chicken breasts rolled with a stuffing of Gorgonzola, cranberries, pistachios, and thyme. Wrapped with crispy Prosciutto and served with a creamy Dijon sauce, perfect for date nights or a meal to impress.
50MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
4
US / Metric
Prosciutto
4 slices
Thin Prosciutto
Raspberry Preserves
2 Tbsp
Raspberry Preserves
Stuffing
Breadcrumbs
1/4 cup
Breadcrumbs
Gorgonzola Cheese
1/4 cup
Gorgonzola Cheese, crumbled
Dried Cranberries
1/4 cup
Dried Cranberries, chopped
Shelled Pistachios
2 Tbsp
Shelled Pistachios
Egg
1
Egg
yolk only
Fresh Thyme
2 sprigs
Garlic
2 cloves
Garlic, crushed
Olive Oil
1 Tbsp
Salt
to taste
Sauce
Shallot
2
Small Shallots, minced
Fresh Thyme
2 sprigs
Fresh Thyme, leaves picked
Chicken Stock
1/2 cup
Chicken Stock
Heavy Cream
1/3 cup
Heavy Cream
Dijon Mustard
1 Tbsp
Dijon Mustard
Butter
1 Tbsp
Butter, cubed
Lemon
1
Lemon
half for zest and juice, other half for garnish
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
423
Fat
25.0 g
Protein
28.6 g
Carbs
21.4 g
Add to plan
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Chicken Roulade with Gorgonzola and Cranberry Stuffing
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

It is possible to prepare the roulades the day before and save them in the fridge for future use. This will help the roulades hold their shape better and save on prep time for your event!
Cooking InstructionsHide images
step 1
Preheat your oven to 370 degrees F (190 degrees C).
step 2
In a mixing bowl, prepare the stuffing. Combine the Breadcrumbs (1/4 cup), Gorgonzola Cheese (1/4 cup), Dried Cranberries (1/4 cup), Shelled Pistachios (2 Tbsp), Egg (1), Fresh Thyme (2 sprigs), crushed Garlic (2 cloves), Olive Oil (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix well until a sand-like consistency is achieved and all the ingredients are evenly incorporated.
step 3
Next, prepare the chicken breasts. Butterfly the Boneless, Skinless Chicken Breasts (2) with a knife to open it up like a book, then cover it with plastic wrap and use a meat mallet to gently pound the chicken breasts to an even thickness of about 1/2 inch.
step 4
Divide the stuffing mixture into two equal portions. Place a piece of plastic on your cutting board, then place a pounded chicken breast onto the plastic, and place one portion of the stuffing on the large end of a chicken breast.
step 5
Using the help of the plastic wrap, roll the chicken breast over the stuffing, then using the ends twist and tuck the sides to form a roulade. Then, wrap the rolled chicken breast with Prosciutto (4 slices) to secure the roulade. Repeat the process with the second chicken breast.
step 6
In a cast iron skillet, drizzle on olive oil transfer the two roulades into the oven, and roast for 20-25 minutes or until the internal temperature reaches 160 degrees F (78 degrees C) and the chicken is cooked through.
step 7
Once the chicken roulades are done baking, remove them from the oven and let them rest for at least 10 minutes before slicing.
step 8
While the chicken is resting, prepare the sauce. In the same skillet over medium heat, melt butter and saute the Fresh Thyme (2 sprigs) and Shallots (2) until translucent.
step 9
Add the Chicken Stock (1/2 cup) to the pan, and let it simmer for a few minutes until it reduces slightly.
step 10
Lower the heat and stir in the Heavy Cream (1/3 cup) and Dijon Mustard (1 Tbsp). Allow the sauce to simmer gently for a few more minutes until it thickens slightly.
step 11
Add the cubed Butter (1 Tbsp) to the sauce, stirring continuously until it melts and incorporates into the sauce, giving it a shiny creamy texture.
step 12
Finally, add the Lemon (1) to the sauce—season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Keep the sauce warm until ready to serve.
step 13
To serve, spoon the sauce on a serving platter slice the chicken roulades into rounds, and drizzle more of the sauce over the top. Balance the intense flavor with the reserved Raspberry Preserves (2 Tbsp) (or any other fruit). Serve with side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
step 13 To serve, spoon the sauce on a serving platter slice the chicken roulades into rounds, and drizzle more of the sauce over the top. Balance the intense flavor with the reserved Raspberry Preserves (2 Tbsp) (or any other fruit). Serve with side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
Tags
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Chicken
Christmas
Shellfish-Free
Dinner
Easter
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