Chicken Roll-Ups (roulade): tender chicken cutlets filled with spinach, asparagus, mushrooms and cheese, rolled, baked and served with a creamy hollandaise and mushroom pilaf rice.
Chicken roulade is versatile and straightforward to prepare. It works well as a simple weeknight meal or as an impressive dish for a dinner party. You can keep it minimal—just the roulade with a light sauce—or take a bit more time to make classic hollandaise and a quick mushroom pilaf rice to accompany it.
This version uses fresh spinach, asparagus and mushrooms for the filling, combined with shredded cheese for richness. Feel free to vary the vegetables: thin slices of bell pepper, zucchini or other favorites work well.
We prepare a quick hollandaise from scratch for a silky finish. If you prefer an egg-free alternative, a creamy white wine sauce is a good swap for those avoiding eggs.
The mushroom pilaf rice pairs perfectly and is very low maintenance: heat the liquid and soup to a boil, stir in the rice, cover and let it steam off the heat for a few minutes.
Recipe contributed by Peggy Mitchell.
Prep Time
10 minutes
Cook Time
Approx. 30 minutes
Yield
Makes 10 roll-ups
Ingredients
10 chicken cutlets, ¼ inch thick
Olive oil
Garlic powder
Onion powder
Paprika
Salt and black pepper, to taste
Filling
1 lb baby spinach
1 lb button mushrooms, sliced
1 lb asparagus, trimmed
1 lb mixed shredded cheese (mozzarella and parmesan suggested)
Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
½ cup chilled butter
Mushroom Pilaf Rice
1 can (10½ oz) condensed cream of mushroom soup
1½ cups chicken broth
1½ cups uncooked instant white rice
Instructions
- Prepare the chicken: Lay out the cutlets and, if needed, pound them with a meat mallet to an even ¼-inch thickness.
- Assemble the roulades: Divide the spinach, asparagus and mushrooms among the cutlets, sprinkle with cheese, then roll each cutlet and tie securely with kitchen string. Place seam-side down in a lightly greased baking dish, brush lightly with olive oil and season with garlic powder, onion powder, paprika, salt and pepper.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for about 30 minutes, or until the chicken is cooked through.
- While the chicken cooks, prepare the pilaf and hollandaise (see below).
Make the Pilaf Rice
- Combine the condensed mushroom soup and chicken broth in a saucepan and bring to a boil over medium-high heat.
- Stir in the instant rice, cover the pan and remove from the heat. Let sit for 5 minutes, then fluff with a fork and season with salt and pepper to taste.
Make the Hollandaise Sauce
- In a medium saucepan, whisk the egg yolks and lemon juice together. Add ¼ cup of the chilled butter.
- Place the pan over very low heat and stir constantly until the butter melts and the mixture begins to thicken.
- Add the remaining ¼ cup butter and continue stirring over low heat until the sauce is smooth and thickened. Keep the heat low to avoid scrambling the eggs. If the sauce begins to curdle, whisk in about 1 tablespoon of boiling water to bring it back together.
- Transfer the hollandaise to a serving jug and keep warm until ready to serve.
To serve, remove the kitchen string from the roulades, slice if desired, and plate over warmed mushroom pilaf rice. Spoon hollandaise over the chicken and enjoy.
Please feel free to adapt the filling vegetables or swap the sauce to suit dietary needs—this recipe is easy to customize.
Recipe Card
Chicken Roll-Ups (roulade)
Tender chicken cutlets stuffed with spinach, asparagus, mushrooms and cheese, baked and finished with a silky hollandaise and mushroom pilaf rice.
Ingredients
- 10 chicken cutlets, ¼ inch thick
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Salt and black pepper, to taste
The Filling:
- 1 lb baby spinach
- 1 lb button mushrooms, sliced
- 1 lb asparagus, trimmed
- 1 lb mixed shredded cheese (mozzarella and parmesan suggested)
The Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup chilled butter
For the Mushroom Pilaf Rice
- 1 can (10½ oz) condensed cream of mushroom soup
- 1½ cups chicken broth
- 1½ cups uncooked instant white rice
Instructions
- Lay out the chicken cutlets and pound to an even ¼-inch thickness if necessary.
- Place filling on each cutlet, roll and tie with kitchen string. Arrange seam-side down in a greased baking dish, brush with olive oil and season.
- Bake at 350°F (175°C) for about 30 minutes, until cooked through.
- Prepare the pilaf and hollandaise while the chicken cooks (see steps below).
Make the Pilaf Rice
Heat the condensed mushroom soup and chicken broth in a saucepan over medium-high heat until boiling. Stir in the rice, cover, remove from heat and let stand 5 minutes. Fluff and season to taste.
Make the Hollandaise Sauce
Whisk egg yolks and lemon juice in a saucepan. Add ¼ cup butter and heat over low, stirring until melted. Add the remaining butter and continue stirring until the sauce thickens. If it curdles, whisk in about 1 tablespoon boiling water to smooth it. Transfer to a serving jug.
Remove string from the chicken, slice or serve whole on warmed plates with the mushroom pilaf, and spoon hollandaise over the top.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 673
Total Fat: 38g
Saturated Fat: 18g
Cholesterol: 275mg
Sodium: 1027mg
Carbohydrates: 34g
Fiber: 4g
Sugar: 5g
Protein: 48g
Nutrition information isn’t always accurate