Chicken Roulade With Julienne Vegetables Recipe

Name: Chicken Roulade With Julienne Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium eggs; 2 1/2 tbsp cornstarch; 1 tsp lemon juice; 1 bunch chives, finely sliced and for garnish; 2 tbsp oil, divided; 2 None onions, one finely diced, one cut into thin strips; 2 1/4 lbs ground chicken; 8 tbsp breadcrumbs; 1/3 cup milk; 1 tbsp mustard; 1 pinch paprika; 1 3/4 lbs carrots, peeled, julienned; 1 1/3 lb Swiss chard, cut into strips; 2 tbsp butter; None None parchment paper

Servings: persons

5 medium eggs
2 1/2 tbsp cornstarch
1 tsp lemon juice
1 bunch chives, finely sliced and for garnish
2 tbsp oil, divided
2 None onions, one finely diced, one cut into thin strips
2 1/4 lbs ground chicken
8 tbsp breadcrumbs
1/3 cup milk
1 tbsp mustard
1 pinch paprika
1 3/4 lbs carrots, peeled, julienned
1 1/3 lb Swiss chard, cut into strips
2 tbsp butter
None None parchment paper

1
Preheat the oven to 300u00b0F. Separate 4 eggs. Using an electric hand mixer, whisk the egg whites, cornstarch, pinch of salt and lemon juice until soft peaks form. In a seperate bowl, mix the egg yolks and chives, then fold into the egg whites mixture. Spread the batter on a 10 x 12 inch baking sheet lined with parchment paper and bake for about 20 mins. Remove from the oven and turn up the heat to 400u00b0F.
2
Meanwhile, heat 1 tbsp oil and saute the onions for 4 minutes. Combine sauted onions with the ground chicken, remaining egg, breadcrumbs, milk and mustard. Season with salt, pepper and paprika. On a new piece of parchment, spread the chicken mixture into a 10 x 12 inch rectangle.
3
Place the cooked omelette onto the meat mixture with the paper side facing up. Remove the parchment paper. Roll the meat mixture and omelette up from the long side, place the parchment paper under the meat to lift it. Place back on the baking sheet and bake for approx 50 mins.
4
Heat the oil and saute the onion strips for 10 mins. After about 3 minutes, add the carrots and chard. Season to taste. Garnish the finished roulade with chives and pepper, and serve with sauteed vegetables.

1022

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 medium eggs, 2 1/2 tbsp cornstarch, 1 tsp lemon juice, 1 bunch chives, finely sliced and for garnish, and more.

Yes, Chicken Roulade With Julienne Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Roulade With Julienne Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions