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Chicken Roulades filled with mango chutney and brie are an elegant and easy stuffed chicken recipe that takes minutes to prepare!
I love dishes that rely on the pairing of just a few simple ingredients to create something fantastic. That's exactly what you get with this stuffing idea for chicken rolls that bake in the oven.
Creamy cheese and tangy chutney are a match made in heaven rolled up inside a juicy chicken breast. The delicious flavor combination oozes out and creates a sauce you'll swoon over.
It's a memorable dish, so it's fancy enough for a special dinner or date night. But it's also a simple recipe for any weeknight. At least that's what our customers told us at our make-ahead meal stores!
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Ingredients
Here's what you'll need to make this easy chicken roulades recipe:
- Boneless chicken breasts pounded to about ¼-inch thickness (see the section below on how to do this.) To avoid that step, buy chicken cutlets or thin-sliced chicken.
- Mango Chutney - Buy a jar at the store or make Simply Recipes' homemade version.
- Brie cheese - Cream cheese is another kind of cheese that works well and is budget-friendly!
- Paprika adds color and a sweet, peppery taste.
- Salt and Pepper to taste.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
How to Flatten Chicken
Place chicken breasts between sheets of plastic wrap on a cutting board. Use the flat side of a meat mallet to gently pound the chicken thin, starting in the middle and working out to the edges.
The goal is to have an even thickness so that it cooks evenly!
Alternative method: Use butterflied chicken breast or make a pocket to stuff the ingredients inside.
Directions with Pictures
Here's how to make this easy chicken roulade recipe:
- Place a slice of brie in the center of each piece of chicken.
- Place a heaping teaspoon of mango chutney on top of the brie.
- Carefully roll each piece of chicken and secure it with a toothpick or kitchen twine, if necessary. Next, sprinkle paprika, salt, and pepper over the top of the chicken breast and place the roulades in a baking dish or on a baking sheet with rimmed edges (to catch the juices that run out.)
- Bake uncovered. Place an instant-read thermometer into the thickest part of the roulades and cook until the internal temperature registers 165°F. The cooking time will vary depending on the size of the chicken roulade.
Some of the sauce and cheese will ooze out. Spoon it over the top and serve the chicken.
Tips for Working with Brie Cheese
Brie is a soft, creamy cheese that's considered a delicacy! It can be purchased in a wheel or as a wedge. It's easy to use if you follow these tips:
- Keep brie cheese cold, and it will be easy to work with. Leave it out while doing other things, and it will get gooey!
- For this recipe, cut the brie into slices about ⅜ inch thick.
- You can, but you don't have to, remove the white rind on the cheese. We did not remove it.
- If you want to remove the powdery outer skin, cut it off with a knife or scrape it off with the edge of a spoon.
Storage and Freezer Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Reheat: Drizzle juices over the top of the chicken roulades. Cover and warm in the oven on low heat (325°F) or microwave at 50% power.
- Make Ahead: Prepare chicken roulades up to the point where cooking begins and freeze the chicken uncooked. Place chicken in a single layer in a freezer-safe container. Cover, label, and store in the freezer for up to two months. When you are ready to enjoy this dish, defrost the roulades in the refrigerator and then cook as usual.
What to Serve with Chicken Roulades
Chicken roulades are a flavorful and filling dish that pairs well with a variety of side dishes:
- Roasted vegetables such as asparagus, Brussels sprouts, or sweet potatoes add a healthy and colorful touch to the plate.
- Rice pilaf is a classic side dish that pairs well with many main courses, including chicken roulades.
- A simple green salad with a light vinaigrette can help balance out the richness of the chicken and cheese. Add fruit or nuts to the salad for an extra pop of flavor.
- Mashed potatoes or mashed cauliflower is always a crowd-pleaser.
- Warm, crusty bread to soak up any extra sauce or juices from the chicken.
FAQ
"Roulade" is the French term for rolling. Typically, it refers to a piece of meat, such as chicken, beef, or pork, rolled jelly-roll style with a filling of vegetables, cheese, and other meats.
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📋 Recipe
Chicken Roulades Stuffed with Mango Chutney and Brie
Ingredients
- 20 ounces chicken breast cutlets about ¼ inch in thickness
- 4 ounces brie cheese from a small wedge
- 4 teaspoons mango chutney plus extra to serve over the top if desired
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350 °F.
- Lay chicken cutlets flat on a piece of wax paper. Season both sides of the chicken with salt and pepper.
- Cut brie into 6 slices about ¼ inch thick and about the width of the chicken.
- Place a slice of brie in the center of each piece of chicken.
- Place a heaping teaspoon of mango chutney on top of the brie.
- Carefully roll the chicken, keeping the brie in the center of the roll.
- Place chicken roulades in a baking dish. Sprinkle paprika, salt and pepper over the top.
- Bake, uncovered, for about 25 minutes or until the chicken is no longer pink.
- Spoon excess juices that ooze out of the chicken over the chicken.
Notes
- Using chicken cutlets saves you from pounding chicken to the desired thickness.
- To flatten chicken breasts, place them between sheets of plastic wrap. Use the flat side of the meat mallet to gently pound the chicken to a uniform thickness, starting in the middle and working out to the edges.
- Alternative methods: Butterfly standard chicken breasts or make a pocket and stuff the ingredients inside.
- Keep brie chilled so it's easy to work with.
- The rind on the brie is edible and blends with the other ingredients during the cooking process. But you can cut it off.
Nutrition
This recipe was originally published on September 24, 2013, and has been updated to improve the reader experience.
The Foodarian
Lovely, must try this very soon. Thanks for sharing.
Food to Fitness
These look delicious. Thanks for the recipe.
Marjory
Your welcome and thanks for stopping by. Love your article on the health benefits of mango!
Tara
Saw these on G+ and had to come over to say they look magnificent!!
Laura @MotherWouldKnow
What a fabulous way to change-up my weeknight dinners! I often do chicken breast, but have never rolled them like this. Can't wait to try it.
Renée ♥ The Good Hearted Woman
Mango chutney makes everything better! I love the simplicity of this dish, too.
DianeK
Popping over to tell you how much we loved this and say hi. We used to make them at your store!