Presenting Mouth-watering "Chicken Roulade"

My first week as a country representative had been quite busy, keeping me from working on my content. But no worries, it was the first week, and I have now figured out my new routine with new responsibilities.

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I prepared a delicious meal couple of days ago and took pictures of the process. I am sure you are going to love this simple yet delicious recipe.

^{Chicken Roulade with Garlic Butter Sauce}

The dish is Chicken Roulade commonly known as Stuffed Chicken in Pakistan.

The word Roulade originates from the French word "rouler" meaning "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked.
source

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I made this dish first time in 2016 when I was totally hooked to a tv show, Master Chef Australia. Truth be told, I did learn a lot of cooking techniques from that show and before that, I wasn't interested in cooking even a tiny bit.

Coming back to the recipe, I will first share the ingredients.

There are two many items in the dish, one is roulade and the other is stock/sauce. So I will be dividing the recipe into two parts. First, I am going to share the roulade.

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How to make a chicken roulade?

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Ingredients	Quantity
Chicken Breast Fillets	2
Sliced Mushrooms	2 tbsp
Onion	1 medium
Coriander(or any fresh herbs)	2 tbsp
Cream Cheese (Puck)	1 tbsp
Lemon Juice	1 tbsp
Salt	to taste
Black pepper	1 tsp
Cling Wrap	-
Parmesan Cheese (powdered)	-

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Preparation

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^{Flatten the fillet with a mallet. If you keep the meat inside a cling wrap, it won't stick to the board. Season the meat with a little bit of salt and black pepper.}

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^{Stir fry the mushrooms and onion. Onions are optional.}

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^{Add mushrooms, onions, coriander, cream cheese and all spices in a bowl.}

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^{Mix these all together.}

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^{Put this mixture on the fillet and roll it as shown in the picture. Wrap with cling wrap and put it in the refrigerator to keep it intact. Meanwhile, you can prepare the sauce which I will share at the end.}

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^{When the sauce is nearly done, take out the roulades, and remove the cling wraps. Coat with parmesan cheese.}

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^{Shallow fry the roulades.}

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^{Fry until chicken is cooked and golden}

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How to prepare the sauce?

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Since the stuffing was creamy, I chose to prepare thin garlic, lemon, and butter sauce.

Ingredients	Items
Butter	half cup
Chopped Garlic	1 tbsp
Italian Seasoning	1 tsp
Salt	to taste
Black pepper	to taste
Chicken stock	half cup
Milk	1/4 cup
Lemon Juice	1 tbsp

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^{Sautee the garlic in butter until golden.}

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^{Add chicken stock, seasoning and spices.}

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^{Add milk and cook on low flame until the flavours are well combined.}

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^{Add lemon juice at the end. Don't cook much after that. It can turn bitter.}

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^{Cut the chicken roulades into round slices and serve with the butter sauce.}

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Trust me, it was mouth-watering. I wish I had made more. One roulade isn't enough for one person.

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Bon appétit,
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