Chicken Rouladen

  • Active Time 20m
  • Total Time 45m

Makes 4 servings

If you have only enjoyed rouladen prepared with red meat, this version, made with flattened boneless, skinless chicken breasts will be a pleasant, lighter alternative. Cheese-lovers can add a thin slice of provolone or Swiss over the ham before topping with the roasted red pepper.


  • 4 boneless, skinless chicken breast halves (1 pound total)
  • 4 teaspoons honey mustard or Dijon-style mustard
  • 4 slices thinly sliced fully cooked ham (1 1/2 ounces total)
  • One 7 1/4-ounce jar roasted red peppers, drained
  • 1 tablespoon cooking oil
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Companion recipe: Chicken Broth


Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.

Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.

In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.

Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.

To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2273

nutrition information per serving

379 calories; 9g total fat; 144mg cholesterol; 687mg sodium; 8g carbohydrates; 1g fiber; 59g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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