Spinach Mushroom Stuffed Chicken Roulade with rougaille sauce
A colorful spinach stuffing peeks out from the golden skin of a succulent chicken breast and topped with Rougaille Sauce.
It really is quite simple! And don’t think twice about this being a hard dish to make.
If you can boil, simmer and bake then you can easily make this dish.
You can even call it anything you want!
First let’s define those hard to pronounce fancy words.
Just think of a very fancy Hot Pocket with gravy on top. Well not really but that mental image helps.
A roulade is a common French dish which comprises an outer layer rolled around a filling.
This can be sweet, where pastry encases something decadent, or savory with meat or vegetables.
The encasing meat is usually caramelised then braised in stock or wine, or roasted in the oven. This produces contrasts in flavors and textures between the outer case and the filling inside.
This stuffed chicken is a Roulade.
But what is this Rougaille Sauce?
At its most basic this is a homemade sauce with onion and garlic but what makes it special are the wine and herbs.
In this case the sauce is a white wine simmered with a heavy cream and a dijon mustard.
So this chicken roulade is topped with a white Rougaille sauce.
Did I lose you?
Mushrooms, spinach and onions tossed together create a healthy stuffing for this heart smart supper.
These are the INGREDIENTS you will need:
- 1 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 clove garlic minced
- 2 tablespoons butter
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup julienned sweet red pepper, 2 inch pieces
- 1/2 cup finely shredded Swiss cheese
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 breast bone-in chicken breast halves with skin
Rougaille Sauce
- 2 cups white wine or chicken broth
- 1 cup heavy whipping cream
- 1/2 teaspoon Dijon mustard
These are the INSTRUCTIONS for preparation:
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes.
- Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon peel, salt and pepper.
- Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Rougaille Sauce
- In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup.
- Slowly whisk in cream and mustard. Bring to a boil.
- Reduce heat; simmer for 2 minutes. Spoon over chicken.
- Plate and serve.
Mouth watering aromas and sizzling sounds coming from your kitchen will alert family members it is time to wash their hands and help by setting the table.
As you bring out warm fresh bread and steamed veggies to go with the perfect rice dish you hear “Dinner is served”, and the family bonding time and rehashing of the day is ready to begin.
Of course, most of this is only played out for Sunday dinner but isn’t it a nice thought? How would serve up a special meal?
Spinach Mushroom Stuffed Chicken Roulade with Rougaille Sauce
Ingredients
- 1 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 clove garlic minced
- 2 tablespoons butter
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup julienned sweet red pepper, 2 inch pieces
- 1/2 cup finely shredded Swiss cheese
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 breast bone-in chicken breast halves with skin
Rougaille Sauce
- 2 cups white wine or chicken broth
- 1 cup heavy whipping cream
- 1/2 teaspoon Dijon mustard
Instructions
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes.
- Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon peel, salt and pepper.
- Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Rougaille Sauce
- In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup.
- Slowly whisk in cream and mustard. Bring to a boil.
- Reduce heat; simmer for 2 minutes. Spoon over chicken.
- Plate and serve.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Another wonderful looking recipe, Marilyn. Thanks so much for sharing at this week’s #AnythingGoes Link Party.
My pleasure Sandy! Keep up the good work.
What an interesting combination recipe Marilyn! Pinned and shared!
Thanks Joanne. It took a bit more effort than rinse and cook, but it was well worth that 10 minutes!