Cold Chicken Roulades with Fruit Chutney Recipe

Name: Cold Chicken Roulades with Fruit Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground chicken; 2 tablespoons chopped shallots; 1 tablespoon chopped garlic; 1/4 cup heavy cream; 2 tablespoons cognac; 1 tablespoon finely chopped fresh parsley; Salt; Freshly ground black pepper; 2 (6 to 8-ounce) chicken breast, boneless and skinned; 4 cups water; 12 rounds toasted croutons (2 inches by 1/8-inch thick); 1/2 cup assorted fruit chutney; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1/2 pound ground chicken
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup heavy cream
2 tablespoons cognac
1 tablespoon finely chopped fresh parsley
Salt
Freshly ground black pepper
2 (6 to 8-ounce) chicken breast, boneless and skinned
4 cups water
12 rounds toasted croutons (2 inches by 1/8-inch thick)
1/2 cup assorted fruit chutney
1 tablespoon finely chopped fresh parsley leaves

1
In a food processor, fitted with a metal blade, combine the chicken, shallots, garlic, cream, cognac, and parsley.
2
Process until smooth.
3
Season with salt and pepper.
4
To check the seasoning; bring a pot of water to a boil.
5
Roll 1 teaspoon of the filling into a ball.
6
Add to the boiling water and cook for about 2 minutes.
7
Remove from the water and drain.
8
Taste the chicken and reseason if necessary.
9
Place each piece of chicken breast between two pieces of plastic wrap.
10
Using a meat mallet, pound out the chicken thinly, to about 1/4 inch thick.
11
Remove from the plastic wrap and season both sides with salt and pepper.
12
Divide the filling in half and spread evenly over the chicken.
13
Roll the chicken up tightly.
14
Wrap tightly in plastic wrap, tying the ends with twine.
15
Place the chicken in the boiling water and poach for 20 minutes.
16
Remove from the water and cool completely.
17
Place in the refrigerator until chilled.
18
Slice the chicken into 1/4-inch slices and place on each crouton.
19
Place 1 teaspoon of the chutney on top of each crouton.
20
Garnish with parsley.

236

kcal

Calories

Fat

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1/2 pound ground chicken, 2 tablespoons chopped shallots, 1 tablespoon chopped garlic, 1/4 cup heavy cream, and more.

Yes, Cold Chicken Roulades with Fruit Chutney 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!

Cold Chicken Roulades with Fruit Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions