Jul 14 2026
Restaurants›Leo Annapolis›Chicken Roulade Recipe

Chicken Roulade Recipe

Inspired by Leo Annapolis
Time1h 30m
Serves4

mushroom duxelles, burnt onion soubise broccolini, bacon, balsamic reduction

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Ingredients

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Chicken Roulade

Mushroom Duxelles

Burnt Onion Soubise

Broccolini

Balsamic Reduction

Bacon

Method

Preparation

  1. 1

    Prepare the Chicken

    Preheat your oven to 375°F (190°C). Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.

Mushroom Duxelles

  1. 2

    Cook the Duxelles

    In a skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until translucent. Then add the chopped mushrooms, thyme, salt, and pepper. Cook until all moisture has evaporated and mixture is dry, about 10-15 minutes. Let cool.

Assemble the Roulade

  1. 3

    Fill the Chicken

    Spread the mushroom duxelles evenly over the flattened chicken breasts. Roll the chicken tightly from one end to the other, securing it with kitchen twine or toothpicks. Wrap each roulade with bacon strips, ensuring even coverage.

Burnt Onion Soubise

  1. 4

    Cook the Onions

    In a saucepan, melt the butter over medium heat. Add the sliced onions and cook slowly until they are deeply caramelized, about 20-25 minutes. Stir occasionally to prevent burning. Once caramelized, add the cream, salt, and pepper, cooking for another 5 minutes. Blend until smooth and set aside.

Roast the Roulade

  1. 5

    Bake the Chicken

    Heat olive oil in an oven-proof skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare Broccolini

  1. 6

    Blanch and Sauté Broccolini

    In boiling salted water, blanch the broccolini for 2-3 minutes until bright green. Drain and immediately place in ice water to stop cooking. In a skillet, heat olive oil and sauté the blanched broccolini for 2-3 minutes. Season with salt and pepper.

Prepare Balsamic Reduction

  1. 7

    Make the Reduction

    In a saucepan, combine balsamic vinegar and honey. Bring to a simmer and reduce the heat to low. Let it reduce until thickened and syrupy, about 10-15 minutes. Remove from heat and let cool.

Plating

  1. 8

    Serve

    Slice the chicken roulade and arrange on plates. Drizzle with balsamic reduction, add a generous scoop of burnt onion soubise, and serve with sautéed broccolini on the side.

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