Cheesy Mushroom Chicken Roulade
Prep Time: 20 mins
Total Time: 60 mins
Servings: 6
THC Content: 17mg/serving
About this Recipe
This Mushroom Chicken Roulade offers a beautifully balanced dish that combines savory, earthy mushrooms with creamy, herbed filling for a flavorful, elevated experience. A rich blend of cream cheese, fresh parsley, and thyme provides a velvety texture and a subtle burst of herbaceousness in every bite.
Perfect for a cozy dinner or a special occasion, this roulade is surprisingly easy to prepare. By stuffing tender chicken breasts with a delicious mushroom mixture and searing them to golden perfection, this recipe ensures a moist and flavorful result. The finishing touch comes from a white wine and chicken stock reduction, which enhances the dish with a light, aromatic sauce.
This version of the roulade also lends itself perfectly to a cannabis-infused twist, making it a unique addition to any fine dining experience. Whether you’re entertaining guests or treating yourself, this dish brings together refined flavors, a touch of elegance, and optional infusion for a memorable culinary adventure.
Ingredients
For the Mushroom Filling:
2 tablespoons butter
2 tablespoons olive oil
2 cups finely chopped mushrooms (button, cremini, or shiitake)
½ small onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
4 ounces cream cheese, softened
Salt and pepper, to taste
For the Chicken Roulade:
3 boneless, skinless chicken breasts, pounded thin
Salt and pepper, to taste
For Cooking:
2 tablespoons olive oil
1 tablespoon butter
½ cup chicken stock
½ cup white wine (or additional chicken stock)
Instructions
Prepare the Mushroom Filling:
Heat butter and olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and golden brown, about 5-7 minutes.
Add the onion, garlic, parsley, and thyme, cooking until fragrant, about 2-3 minutes. Season with salt and pepper.
Remove the mixture from heat and stir in the softened cream cheese (and infused olive oil) if using until fully incorporated. Let cool.
Assemble the Roulades:
Lay each chicken breast flat and season lightly with salt and pepper. Spread a layer of the mushroom and cream cheese filling over each breast.
Roll the chicken tightly and secure with toothpicks or kitchen twine.
Cook the Roulades:
Heat olive oil and butter in a large skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 6-8 minutes total.
Deglaze the pan with white wine and chicken stock, scraping up browned bits. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through (internal temp: 165°F).
Cooking Tips from Chef Roilty
Keep the Filling Secure: Ensure the filling is evenly spread and roll tightly to prevent it from leaking out during cooking.
Use a Meat Thermometer: To achieve perfectly cooked chicken, use a meat thermometer and aim for an internal temperature of 165°F.
Infused Option: If incorporating cannabis, add infused olive oil while sautéing the mushrooms to evenly distribute the THC throughout the filling.
Chef’s Notes
This roulade pairs beautifully with roasted vegetables, wild rice, or creamy mashed potatoes.
For added richness, drizzle the roulades with the reduced pan sauce before serving.
To make a dairy-free version, replace cream cheese with a plant-based alternative.
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Check out more infused recipes from Chef Roilty
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