Chicken Roulades filled with Gruyere and Parsley

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Submitted by theworkhorse Uploaded by Schpyder

This year's been a good year in terms of food creativity for theworkhorse. I've been doing a whole lot more of cooking by the seat of my pants (meaning without a recipe) and I've been pretty pleased with the results, especially when it's a simple recipe such as this one.


Chicken roulades filled with gruyere and parsley.

  • Ingredients:
  • Two boneless chicken breasts thinly sliced, and pounded even thinner
  • 1/4 cup of minced parsley
  • 1/4 cup of gruyere cheese
  • one egg
  • plain bread crumbs
  • salt and pepper
  • oil for frying

Theworkhorse chicken roulades 1.jpg


  • Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.

Theworkhorse chicken roulades 2.jpg

  • Roll up your chicken and secure with toothpicks. You can trim off some of the toothpick overhang, but don't trim too much or you'll have trouble pulling them out later. *

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  • Beat up the egg with some salt and pepper. Dip in egg mixture first, then breading. (yes, I know I'm going right to left, somehow when I bread things, this always happens)

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  • Set your nonstick pan to medium high heat and heat up 1 Tb of oil. Fry roulades on first side about 2 minutes. Then turn heat down to medium and continue to cook other 2 sides for the same amount of time each side. Add more oil as you need to.

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  • Put in 400 degree oven for 7-10 minutes depending on sizes of rolls. Let rest 5 minutes afterwards before removing toothpicks and cutting into medallions.

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  • You can make the roulades up to this point and stow in fridge for a bit before your guests arrive. I wouldn't leave them in like this for more than overnight. I actually prefer a half hour chilling time to give your roulades time to firm up before frying anyway.