This deli-style chicken roulade is juicy, sliceable and perfect for make-ahead meals, with tender chicken thighs, sweet bell pepper and fresh herbs set into a firm, elegant roll. If you enjoy make-ahead chicken dishes, you will also love our Juicy Chopped Chicken Cutlets with Cheese and our Stuffed Ground Chicken Roll with Spinach and Mushrooms. Serve it chilled with salads and sandwiches, or warm it gently for a comforting, high-protein dinner.
Ingredients
- 570 g (1.25 lb) boneless chicken thighs
- 30 g (3 tbsp) unflavored gelatin
- 50 g (1/4 cup) diced bell pepper
- Fresh herbs, chopped
- Salt to taste
Instructions
- Debone the thighs (if needed) and pound the meat flat. Lay it on plastic wrap, season with salt, scatter over the diced bell pepper and herbs, then sprinkle evenly with gelatin. Roll up tightly, keeping the plastic wrap outside the roll.
- Wrap the roll in foil, place in a roasting pan and pour in water to come halfway up the roll. Bake at 200 C (400 F) for 1 hour.
- Chill in the refrigerator for 2-3 hours until firm, then unwrap and slice.
Tips
Roll the chicken as tightly as possible so the slices hold their shape. Chill the roulade completely before slicing for clean, even pieces. For safe poultry handling, check the USDA food safety guidance before cooking.
Nutrition: per 100 g: 196.3 kcal, protein 17.1 g, fat 13.4 g, carbs 0.9 g