Chicken Roulades with Autumn Vegetables

Name: Chicken Roulades with Autumn Vegetables
Prep time: 30 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 chicken breasts (boneless, skinless); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup shredded mozzarella cheese; 1 cup butternut squash (peeled and diced); 1 cup brussels sprouts (trimmed and halved); 1 medium carrot (peeled and grated); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon fresh thyme (chopped)

70 min 4 servings Medium

All Recipes

Chicken Roulades with Autumn Vegetables

Succulent chicken roulades filled with a medley of autumn vegetables, perfect for a cozy dinner.

Prep

30 min

Cook

35 min

Total

70 min

Servings

Difficulty

Medium

Chicken roulades are an elegant yet approachable dish that can elevate any dinner table. These roulades are filled with a delightful mix of autumn vegetables, bringing a seasonal twist to a classic preparation. The combination of tender chicken and the earthy flavours of root vegetables makes this dish both hearty and comforting. Whether you're hosting a dinner party or just enjoying a family meal, chicken roulades with autumn vegetables are sure to impress.

Ingredients

Servings

For the Chicken Roulades

For the Autumn Vegetable Filling

Instructions

Prepare the Chicken

Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.

Pro tip: Ensure even thickness to facilitate rolling and even cooking.

Season the Chicken

Season both sides of the chicken breasts with salt and black pepper.

Pro tip: Seasoning at this stage enhances the flavour of the chicken.

Cook the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion, garlic, and thyme, cooking until fragrant. Add butternut squash, brussels sprouts, and carrot, cooking until tender, about 10 minutes.

Pro tip: Cook vegetables until just tender to maintain a slight bite.

Assemble the Roulades

Spread an even layer of the vegetable mixture over each chicken breast. Sprinkle with mozzarella cheese. Roll up each breast tightly and secure with toothpicks.

Pro tip: Use kitchen twine if you don't have toothpicks.

Sear the Roulades

In the same skillet, heat the remaining tablespoon of olive oil. Sear the roulades, seam side down first, until browned on all sides, about 8 minutes.

Pro tip: Browning adds flavour and colour to the roulades.

Bake the Roulades

Preheat oven to 375°F (190°C). Transfer the seared roulades to a baking dish and bake in the oven for 25 minutes, or until the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer inserted into the thickest part of the roulade.

Rest and Serve

Remove from oven and let the roulades rest for 5 minutes. Slice and serve warm.

Pro tip: Resting allows the juices to redistribute throughout the chicken.

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Tips & Tricks

<ul><li>Use a meat mallet to evenly flatten chicken breasts for easy rolling.</li><li>Secure roulades with toothpicks or kitchen twine to maintain shape during cooking.</li><li>Choose fresh, seasonal vegetables for the best flavour and texture.</li><li>Let the roulades rest before slicing to keep them juicy.</li></ul>

Serving Suggestions

Serve these chicken roulades with a side of creamy mashed potatoes or a light salad to balance the richness of the dish. A crisp white wine, like a Chardonnay, pairs beautifully with the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the roulades' texture and moisture.