Chicken Roulades Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Butter/Margarine | 3 Tablespoon | |
| 2 tablespoons fine bread crumbs | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Ground thyme | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 whole boneless chicken breasts, skinned, and pounded to 1/4-inch thickness (1 to 1 1/4 pounds) | ||
| 1 10 3/4-ounce can cream of mushroom soup | ||
| 1/4 cup dry white wine or vermouth | ||
Directions
1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 9) for 6 to 7 minutes, or until vegetables are tender, stirring twice.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.
Chef
