These chicken rolls with ham and cheese are golden, juicy and bathed in a silky mushroom cream sauce, a comforting weeknight dinner that still feels special. Each cutlet is stuffed, rolled and seared before simmering in cream with thyme and mushrooms. For more easy dinners, try the chicken with homemade teriyaki sauce or the creamy mushroom pasta with parmesan.
Ingredients
- 600 g (1.3 lb) chicken fillet
- 200 g (7 oz) ham, thinly sliced
- 20 ml (4 tsp) olive oil
- 200 g (2 cups) grated cheese
- 250 g (about 3 cups) mushrooms, sliced
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 200 ml (3/4 cup) cream (15-20%)
- Thyme, to taste
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp garlic powder
- Salt and pepper
Instructions
- Pat the fillets dry, slice into cutlets, and pound lightly. Season with salt, pepper, paprika, turmeric, and garlic powder.
- Top each cutlet with ham and cheese, roll up, and secure with toothpicks or twine.
- Sear the rolls in olive oil until golden on all sides.
- Add the onion and garlic, then the thyme and mushrooms; cook a couple of minutes. Pour in the cream and simmer until thickened.
Tips
- Pound the cutlets evenly so they roll neatly and cook at the same rate.
- Do not overcrowd the pan when searing, so the rolls brown instead of steaming.
- Simmer gently once the cream is added, so the sauce thickens without splitting.
Nutrition: per 100 g: 155.4 kcal, protein 11.58 g, fat 9.22 g, carbs 6.1 g.
For more chicken cooking ideas, see Allrecipes and Serious Eats.