Chicken roulade gets its name from the French word rouler (meaning to roll). The concept is global: In Italy, thin cuts of meat rolled around savory fillings are called involtini, while a Polish beef version goes by zrazy. (We could go on.)
The key to even cooking and an Instagram-worthy presentation is flattening skinless, boneless chicken breasts before filling them. Don’t attempt the method with chicken thighs, which won’t hold together in the same way. Use a sharp knife to cut each breast horizontally, stopping right before you reach the other side so you can open it like a book. Cover the split breasts with plastic wrap or wax paper to minimize kitchen spatter, then use a meat mallet or heavy-bottomed frying pan to carefully but confidently whack them. Stop when all the pieces are uniformly thin.
Customize the flavors by swapping the feta for goat cheese or mild-mannered cream cheese. Instead of oregano, try finely chopped tarragon, parsley, or thyme. Give the dish an Italian accent by laying a thin slice of prosciutto on each flattened chicken breast, and sprinkle the finished dish with freshly grated Parmesan cheese after you add the sauce.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
6
2
4
4
1½
2
1
1
2
Preparation
Step 1
In a small bowl, mix 6 oz. feta, drained, crumbled, 2 tbsp. finely chopped fresh oregano, 4 garlic cloves, finely chopped, and the finely grated zest of 1 small lemon until well combined; set aside.
Step 2
Working with one at a time, hold a long knife parallel to cutting board and cut along one long side of four 5–6-oz. skinless, boneless chicken breasts, slicing almost in half but taking care not to cut all the way through; open chicken like a book. Place butterflied chicken breast between 2 large sheets of wax paper or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound breast until ¼" thick. Repeat with remaining breasts.
Step 3
Season both sides of breasts with 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and a generous amount of freshly ground black pepper. Divide feta filling evenly between chicken breasts, pressing into an even layer. Roll up chicken breasts, enclosing feta mixture within. Tie with kitchen twine at 1" intervals to secure.
Step 4
Heat 2 Tbsp. extra-virgin olive oil in large stainless-steel or nonstick skillet over medium-high. Arrange chicken rolls in pan in single layer and sear, turning occasionally, until golden brown on all sides, 10–12 minutes.
Step 5
Pour 1 cup dry white wine and 1 cup low-sodium chicken broth into skillet. Cook, turning chicken rolls occasionally, until liquid has reduced by half and chicken is fully cooked (an instant-read thermometer inserted into the thickest part of roulade will register an internal temperature of 160°.). Remove chicken from skillet and transfer to cutting board.
Step 6
Remove skillet from heat and add ¼ cup fresh lemon juice and 2 Tbsp. cold unsalted butter, cut into pieces; whisk until butter is melted and sauce is glossy, about 2 minutes.
Step 7
Using kitchen scissors, snip twine from chicken rolls. Slice each roulade crosswise into 2–3 pieces. Arrange on large serving platter and pour sauce on top.
Do Ahead: Chicken can be filled with feta mixture, rolled, and tied up to 2 days ahead. Keep chilled in airtight container. Remove from fridge for 1 hour before cooking.
Editor’s note: This chicken roulade recipe was first printed online in July 2012. Head this way for more of our favorite holiday mains for small gatherings →
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