Rolled Chicken Breasts With Vegetable Stuffing

Name: Rolled Chicken Breasts With Vegetable Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STUFFING; 4 bacon slices, chopped; 2 tbls (1/4 stick) butter; 2 cups chopped mushrooms; 1 cup chopped zucchini (or eggplant); 1 cup chopped peeled celery root; 3/4 cup chopped carrots; 1/4 cup chopped shallots; 1 large garlic clove, chopped; 1/4 cup chopped fresh Italian parsley; 1 teaspoon chopped fresh thyme; CHICKEN; 6 large boneless chicken breast halves; 1 tbls butter; 1 tbls vegetable oil; 1/2 cup whipping cream; 1/2 cup canned low-salt chicken broth; 1/2 cup dry white wine

Servings: persons

STUFFING
4 bacon slices, chopped
2 tbls (1/4 stick) butter
2 cups chopped mushrooms
1 cup chopped zucchini (or eggplant)
1 cup chopped peeled celery root
3/4 cup chopped carrots
1/4 cup chopped shallots
1 large garlic clove, chopped
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
CHICKEN
6 large boneless chicken breast halves
1 tbls butter
1 tbls vegetable oil
1/2 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine

1
FOR STUFFING:
2
Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool.
3
FOR CHICKEN:
4
Pound out each chicken breast between sheets of plastic wrap to 6x5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.)
5
Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth, and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper.
6
Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.

1808

kcal

Calories

146

Fat

Carbs

101

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.
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 18 ingredients. The key ingredients include: STUFFING, 4 bacon slices, chopped, 2 tbls (1/4 stick) butter, 2 cups chopped mushrooms, and more.

Yes, Rolled Chicken Breasts With Vegetable Stuffing 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!

Rolled Chicken Breasts With Vegetable Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions