Anatolian Festive Chicken Roulade Recipe

Preheat oven to 220°C (425°F). Toss halved baby potatoes, carrot batons, red pepper strips and zucchini with 2 tbs olive oil, smoked paprika, dried oregano, ¾ tsp salt and ¼ tsp black pepper on a baking sheet in a single layer.

Roast in the preheated oven for 25–30 minutes, turning once halfway, until potatoes are golden and vegetables are tender. Keep warm until plating.

Heat 1 tbs olive oil in a skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent.

Add the finely chopped mushrooms and a pinch of salt; sauté 5–6 minutes until mushrooms release moisture and begin to brown.

Add minced garlic and cook 30–45 seconds until fragrant. Add the chopped spinach in batches, cooking until wilted and any excess moisture evaporates (about 2–3 minutes). Remove from heat and let cool 5 minutes.

Transfer the sautéed mixture to a bowl. Stir in softened cream cheese, grated Parmesan, chopped parsley, chopped dill (if using), lemon zest, ½ tsp salt and ¼ tsp black pepper until well combined. Adjust seasoning to taste and let the filling cool completely so it won’t melt the chicken seam during rolling.

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound each breast to an even 1/4-inch thickness, working from the center outward. Season both sides with ½ tsp salt and ¼ tsp black pepper per breast (total 2 tsp salt and 1 tsp pepper used earlier).

Place about 2–3 tbs of the cooled filling on the lower third of each flattened breast, leaving a 1/2-inch border. Roll the breast tightly away from you to enclose the filling and secure the seam with two toothpicks or kitchen twine.

Set up a breading station: one plate with 1 cup flour, one bowl with 2 beaten eggs, and one plate with 1.5 cups breadcrumbs. Dredge each roulade in flour, shaking off excess, dip in beaten egg, then coat evenly with breadcrumbs.

In a large skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add roulades seam-side down and sear 2–3 minutes per side until golden (rotate to brown evenly). Reduce heat to medium-low, add remaining 1 tbs butter to the pan, cover loosely and continue to cook 8–10 minutes, turning once, until internal temperature reaches 74°C (165°F). Alternatively, transfer to a 180°C (350°F) oven for 10–12 minutes to finish cooking if the roulades are browning too quickly.

Remove roulades to a resting tray and cover loosely with foil. Let rest 5 minutes, then remove toothpicks or twine and slice each roulade crosswise into 2–3 thick medallions for serving.

While roulades rest, wipe the skillet and melt 1 tbs butter over medium heat. Add the minced shallot and cook 2 minutes until softened.

Add the sliced mushrooms and cook 5–6 minutes until golden and most moisture has evaporated.

Add the minced garlic and cook 30 seconds. Pour in 1/4 cup white wine or chicken stock to deglaze the pan, scraping up browned bits; let simmer 1–2 minutes to reduce slightly.

Add 1/2 cup chicken stock, 1/2 cup heavy cream, 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Stir and simmer gently 3–4 minutes until sauce thickens to coat the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.

If you prefer a smoother sauce, blend briefly with an immersion blender or a quick pulse in a countertop blender (careful with hot liquid). Keep warm.

Arrange a spoonful of roasted potatoes and vegetables on each plate. Place 2–3 slices of chicken roulade beside the vegetables.

Spoon the creamy mushroom sauce over and around the roulade slices. Garnish with chopped parsley and a lemon wedge. Serve immediately.