How to make Chicken Roulade with Mushrooms -

Favourful mushroom mixture rolled in boneless chicken breasts, baked and served with a delicious mushroom sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Button mushrooms (बटन मशरूम)

Cuisine : Fusion

Course : Main Course Chicken

For more recipes related to Chicken Roulade with Mushrooms checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Breast Veronique Kali Miri Murgh Chicken Laksa Dum Chicken Keema

Chicken Roulade with Mushrooms

Chicken Roulade with Mushrooms Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Roulade with Mushrooms Recipe

  • Boneless chicken breasts 2

  • Button mushrooms 10-12

  • Salt to taste

  • Black pepper powder to taste

  • Butter 3½ teaspoons

  • Garlic chopped 2 teaspoons

  • Onions finely chopped 1½ medium

  • Parsley 1 fresh sprig + for garnishing

  • Parsley 2-3 stalks

  • Refined flour (maida) 1 tablespoon

  • Chicken stock 1 cup + 2 tablespoons


Step 1

Preheat oven to 180°C.

Step 2

Slit chicken breasts without cutting through and open them out.

Step 3

Sprinkle salt and pepper powder on chicken breasts, pat, turn and repeat the process. Set aside.

Step 4

Cut stalks of 10-11 button mushrooms and finely chop the caps. Reserve the stalks for making the sauce.

Step 5

Heat 1½ teaspoons butter in a non-stick pan. Add 1 teaspoon garlic and sauté for 2 minutes.

Step 6

Add 1 onion and sauté till it turns translucent. Add mushroom caps, mix and sauté till the moisture evaporates.

Step 7

Finely chop 1 parsley sprig and add. Switch off heat and mix well. Spread the mixture on a plate and set aside to cool.

Step 8

Heat remaining butter in the same pan. Add remaining garlic and onion and sauté well.

Step 9

Roughly chop reserved mushroom stalks and remaining mushroom and add alongwith torn parsley stalks.

Step 10

Add refined flour, mix and sauté well. Add 1 cup chicken stock, stir well and simmer till the sauce thickens.

Step 11

Place generous amount of cooked mushroom mixture on each marinated chicken breast and roll tightly.

Step 12

Add 2 tablespoons chicken stock to sauce, mix and cook for a few minutes.

Step 13

Cover each stuffed chicken breast with aluminium foil, seal and place them on a baking tray. Place the tray in the preheated oven and bake for 15 minutes.

Step 14

Unwrap the chicken roulades, cut each into half and place on a serving plate.

Step 15

Strain the sauce by pressing the solid ingredients. Pour the strained sauce over the chicken, garnish with parsley and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.