Discover an elegant yet approachable dish that transforms ordinary chicken breast into a show-stopping dinner. This chicken roulade, filled with a rich quark cheese mixture and wrapped in tender cabbage leaves, represents a perfect fusion of European cooking techniques with modern presentation. The dish originated in French cuisine but has been adapted to incorporate accessible ingredients while maintaining its sophisticated appeal. Served alongside perfectly seasoned roasted potatoes and a fresh vegetable salad, this recipe offers a complete dining experience that’s both impressive and achievable.
Ingredients
For the Chicken Roulade:
- 2 chicken breasts (approximately 450g/1 lb)
- 100g (3.5 oz) quark cheese
- 1 hard-boiled egg
- 1 boiled carrot
- 1 pickled cucumber
- 2 tablespoons (30ml) sour cream
- 30g (1 oz) cheese, grated
- Large cabbage leaves for wrapping
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon dried garlic powder
For the Roasted Potatoes:
- 500g (1.1 lb) potatoes
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 teaspoon sweet paprika
- 1 teaspoon dried garlic powder
For the Fresh Salad:
- 1/2 cucumber, sliced
- 1 bell pepper, chopped
- For the Dressing:
- 1 tablespoon (15ml) mayonnaise
- 1 tablespoon (15ml) sour cream
- 1 teaspoon (5ml) mustard
- Fresh lemon juice to taste
- Salt and black pepper to taste
Instructions
Preparation Time: 45 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour 15 minutes
- Preheat the oven to 180°C (350°F).
- Prepare the filling:
- Finely chop the boiled egg, carrot, and pickled cucumber
- Mix with quark cheese, sour cream, and grated cheese
- Season with salt and dried garlic
- Set aside
- Prepare the chicken:
- Place chicken breasts between plastic wrap
- Pound until approximately 1/4 inch thick
- Season with salt, pepper, oregano, paprika, and garlic powder
- Assemble the roulades:
- Blanch cabbage leaves in boiling water until pliable
- Place seasoned chicken on cabbage leaf
- Spread filling mixture evenly
- Roll tightly, securing with toothpicks if needed
- Cook the roulades:
- Place in preheated oven
- Bake for 15-20 minutes until internal temperature reaches 165°F (74°C)
- Meanwhile, prepare potatoes:
- Cut potatoes into even-sized pieces
- Toss with oil and seasonings
- Roast at 200°C (400°F) for 30 minutes until golden
Nutritional Information (per serving)
- Calories: 485
- Protein: 38g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 5g
- Sodium: 680mg
Pro Tips and Tricks
- Pound chicken to even thickness for consistent cooking
- Chill the filling before spreading for easier handling
- Use a meat thermometer to ensure proper doneness
- Let roulades rest for 5 minutes before slicing
- Blanch cabbage leaves just until pliable to maintain structure
Variations and Substitutions
- Replace quark with cream cheese or ricotta
- Use spinach leaves instead of cabbage
- Substitute different herbs based on preference
- Add different vegetables to the filling
- Use sweet potatoes instead of regular potatoes
Frequently Asked Questions
Can I make this ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate until ready to bake.
How do I prevent the roulades from unrolling?
Secure with cooking twine or toothpicks, removing before serving.
Can I freeze these?
Yes, freeze uncooked roulades for up to 3 months, thaw completely before baking.
What sides pair well with this dish?
Besides the included potato and salad recipes, steamed vegetables or rice work well.
Storage and Make-Ahead Tips
- Store cooked roulades in an airtight container for up to 3 days
- Reheat in oven at 160°C (320°F) for 15 minutes
- Prepare filling up to 2 days in advance
- Assemble roulades the day before cooking
- Store leftover salad separately from dressing
