Chicken Roulade

Ingredients

Roulade

• oil for frying
• 1 cup finely chopped onions
• 1 cup finely chopped brown mushrooms
• 3 chicken breasts
• 3 teaspoons black pepper
• 3 teaspoons salt
• 3 teaspoons italian seasoning
• 1 cup chopped baby spinach
• 2 beaten eggs
• 1-2 cups breading

Sauce

• butter for frying
• 1/3 cup finely chopped parsley
• 3 tablespoons cream cheese
• 2 teaspoons garlic powder
• 1/2 cup milk
• 1/2 cup greated parmesan cheese
• 1/2 teaspoon pepper

Instructions

Roulade

1. Heat oil in skillet over medium-high heat. Add onions and mushrooms. Stir well and cook for 2-3 minutes. Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes.
2. Season both sides of each chicken breast with black pepper, salt and Italiano seasoning.
3. Place each chicken breast between 2 sheets of plastic wrap or in a ziploc bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 3/4" thick and 6" wide. Don’t pound the breasts too hard because it could tear apart the meat.
4. Place one chicken breast on a new sheet of plastic wrap. Add 1/3 of the spinach on top of the chicken breast.
5. Take 1-2 tablespoons of the mushroom and onion mixture and set aside. Of the remaining mixture, take 1/3 and place on top of the breast. Make sure to spread the filling evenly, leaving a 1/2" border around edges.
6. Tightly roll the chicken into a log and wrap the rolled chicken tightly in the plastic wrap. Once wrapped, grab the two ends of the plastic wrap and roll to twist them and make it extra tight. Use clips to secure both ends.
7. Repeat these steps with the remaining two chicken breasts.
8. Transfer the chicken rolls into the fridge and let them set for 30–60 minutes.

Sauce

1. Melt the butter in a nonstick pan over medium heat. Add chopped parsley and the reserved onion and mushroom mixture. Cook for 2 minutes until it sizzles and becomes aromatic.
2. Add cream cheese and garlic powder. Stir well and cook for another minute. Add milk and continue stirring so the sauce forms a uniform texture.
3. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. You will notice the mixture start to thicken a bit.
4. Remove from heat and transfer to a bowl (so the sauce doesn't burn to the pan).

Cooking

1. Take the roulades out of the fridge and remove the plastic wrap.
2. Take two shallow plates. Add the eggs to one and the breadcrumbs to the other.
3. Dip each chicken roll into the beaten eggs and then roll them in the breadcrumbs. Be sure to fully coat. To get a thicker coating, repeat these steps.
4. Cook the breaded chicken rolls in one of 3 ways:
   • Fry: Heat oil in a pot over medium heat. Fry the roulades for about 5 minutes on each side, or until the outside is an even golden brown and the internal temperature reaches 165 F (74 C).
   • Air Fry: Spray some oil over the chicken rolls to ensure that they get a golden brown coating. Cook in the air fryer at 350 F for 25 minuthtml boldes. Turn the chicken rolls over halfway through for even cooking.
   • Bake: Preheat oven to 375 F. Spray some oil over the chicken rolls to ensure that they get a golden brown coating. Cook for 25 minutes. Turn the chicken rolls over halfway through for even cooking.
5. Cool the chicken rolls on a wire cooling rack for 5 minutes. Slice and pour the creamy alfredo sauce on top.