This chicken roulade is elegant, savory, and perfect for slicing ahead, with seasoned fillet rolled tight and set into neat, juicy rounds. Garlic, herbs, and paprika give it a warm, appetizing flavor that works hot or cold. If you love make-ahead chicken dishes, try Baked Chicken Breast Patties with Cheese or Chopped Chicken Patties.
Ingredients
- 800 g (1.8 lb) chicken fillet
- Salt and pepper, to taste
- 1 tsp dry garlic
- 1/2 tsp Provencal herbs
- 1 tsp paprika
- 10 g (1 tbsp) gelatin powder
Instructions
- Season the fillet with salt, pepper, garlic, herbs, and paprika; sprinkle the gelatin evenly over the meat.
- Roll up very tightly and wrap firmly so the juices and gelatin cannot escape during cooking, or the roll will fall apart.
- Cook through (boil or bake), then chill.
- While still warm, re-wrap tightly in plastic wrap for a press effect that binds the chicken pieces together.
- Slice and serve cold.
Tips
- Roll as tightly as you can; a firm wrap is what keeps the slices neat.
- Chill the roulade completely before slicing for clean, even rounds.
- For safe handling and storage guidance for cooked chicken, see the food safety information at USDA.
Nutrition per 100 g: 196.3 kcal, protein 17.1 g, fat 13.4 g, carbs 0.9 g.