Impress your taste buds and guests alike with chicken breasts stuffed with a delightful mix of mushrooms, arugula, and shallots finished with a flavorful pan gravy.
So I have to tell you, folks, coming up with different ways to cook foods and present them in a new way is actually pretty difficult. I mean there are 987,342,234 recipes out there on how to cook chicken.
However, this dish was one of those dishes where I found I actually had time to make new and really play around. Since I had chicken breasts already thawed and butterflied I figured I’d give them type of stuffing. Normally I’d just bake it for Chicken Parmesan, saute it, and then bake it in BBQ sauce or grind it up for chicken sliders but I was tired of that stuff. Thus I stuck my head in the fridge and started pulling stuff out.
This dish just flowed together so perfectly. I got to incorporate a TON of arugula (which he had no clue what the green stuff was but loved it), use up those gorgeous crimini mushrooms I had nestled in the fridge and take out a ton of frustrations when I beat the living crap out of that bird with my meat tenderizer. LOL Seriously, click on the link! That’s the one I have and the size of Thor’s hammer!
Honestly, though I couldn’t have asked for a more perfect rolled chicken. It was super juicy and moist. That filling of the wilted arugula, sautéed mushrooms and shallots was pure bliss! And that pan sauce!
Oh dear LORD, that pan sauce! God I loved it! Okay yeah, I’m going to boast a bit. The presentation is gorgeous! This will seriously look like you took all day to make it when you serve it to your guests! I ended up serving this with creamy mashed cauliflower (again he had no clue that it wasn’t potatoes so Shhhh!!!), steamed snow peas, and fresh bread.
So as he sat at the table and saw the presentation he actually said “Wow honey, this looks gorgeous! Did you get pictures? I mean this looks professional!” Now to me, that type of comment, when I know it’s sincere just brings tears to my eyes. That’s ULTIMATE! We all try to make not only delicious food but in doing this, this website and all of my TKW stuff, you need to make it visually appealing as well.
PrintChicken Roulade Stuffed with Mushroom Wilted Arugula and Shallots
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 4 skinless, boneless chicken breasts (about 2 pounds)
- 2 teaspoon Kosher salt
- 2 teaspoon freshly ground pepper
- 1 teaspoon thyme
- 2 cups sliced crimini mushrooms
- 1 teaspoon garlic
- 1 medium shallot, cut small
- 5 cups arugula
- 1 teaspoon Worcestershire sauce
- 1 tablespoon avocado oil (can use extra virgin)
- 2 tablespoon butter
- 2 cups low-sodium chicken broth
- 2–3 tablespoon cream (optional)
Instructions
- Preheat oven to 450°F. In a skillet over medium heat add the oil until it shimmers and gets warm. Add in the mushrooms and shallots. Cook for 5-6 minutes or until the mushrooms have released their liquids and start to lightly brown. Add in the garlic, stir, and cook for 1 minute. Add in the arugula (may have to add in batches) and gently stir to wilt. Once it’s all wilted add in 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon thyme. Remove from the heat and mix. Transfer the mixture to a strainer (save the liquids for a pan sauce) and allow to drain.
- Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book (butterfly). Pound breasts until 1/4″ thick. Equally divide the mixture along the lower third of the breast, maintaining a 1/2″ border. Roll up the chicken lengthwise and tie it with kitchen twine. Repeat with remaining chicken breasts.
- Heat 1 tablespoon of butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until a thermometer inserted into the center of roulades registers 165°F, 7-8 minutes. Transfer chicken to plates, lightly tented with foil, and let rest for 10 minutes.
- Set skillet over medium-high heat and melt remaining butter. Scrape up the bits at the bottom of the pan with a wooden spoon. Add in the chicken stock, salt, pepper, and thyme, and bring to a boil. Simmer until liquid is thickened and reduced, 10-12 minutes. Whisk in the cream for a more cream-based sauce. Adjust seasonings. Cut the twine off of the chicken, slice into 1/2” slices, and drizzle with sauce.
Leave a Reply