Chicken breast roulade with steamed potatoes and oven sauce
I have made this chicken roulade a few times, especially when I need something that looks good on the table and is not difficult to make. I got the idea for the green curry sauce from Irina, and since then I haven't returned to classic roulades. The side dish of steamed potatoes and then baked with butter and grainy mustard really changes things compared to plain potatoes. They go well together, are easy to portion, and you don't need any exotic ingredients.
Quick Info
Total time: about 1 hour and 20 minutes (without marinating; with overnight marinating it can increase to 12 hours)
Actual preparation time: 20-30 minutes
Cooking time: 40-50 minutes for the roulade, 30 minutes for the potatoes
Servings: 4-6
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner, including for a meal with guests
Ingredients
For the roulade:
2 pieces of boneless chicken breast
A few pinches of salt
4 teaspoons Thai green curry sauce
1 cup apple cider (approx. 250 ml)
For the potato side:
6 potatoes (medium size)
2 teaspoons grainy mustard
2 teaspoons butter
Salt and pepper, to taste
1 sprig of rosemary
For the sauce (optional):
Remaining juice from the roulade
A little cornstarch (if you want to thicken)
Preparation method
1. Slice the chicken breast lengthwise and lightly pound it, like for schnitzels. Don’t overdo it, just enough to make it even.
2. Arrange the slices side by side, slightly overlapping the edges, on a cutting board or kitchen foil.
3. Sprinkle salt over the meat.
4. Spread 2 teaspoons of Thai green curry sauce over the entire surface per roulade.
5. Roll tightly and tie the roulade with kitchen twine. Repeat with the other chicken breast.
6. I let the roulades marinate in the fridge overnight, but if you don't have time, keep them at least 30 minutes in the cold.
7. Place the roulades in a heat-resistant dish (like Pyrex) and pour the apple cider into the dish next to them.
8. Cover with aluminum foil and bake in the preheated oven at 190-200°C for 40 minutes.
9. Remove the foil and let the roulades bake for another 5-10 minutes to get some color. Turn them over and bake for another 5-10 minutes on the other side.
10. Remove the roulades and let them rest for a few minutes before slicing.
11. For the side, peel and cut the potatoes into medium-sized cubes.
12. Place the potatoes in the steamer, putting the sprig of rosemary among them.
13. Steam for 20 minutes until tender but not mushy.
14. Transfer the potatoes to a baking tray lined with parchment paper, remove the sprig, sprinkle with salt and pepper, then chop a little of the cooked rosemary and add it on top.
15. Mix the butter with the mustard and add it over the potatoes. Toss well to combine the flavors.
16. Place the tray in the already heated oven at 200°C and bake for another 10 minutes. They shouldn't brown excessively, just get a light crust.
17. For the sauce, strain the remaining juice from the dish. You can use it as is, poured over the slices, or simmer it for a few minutes with cornstarch if you want it thicker.
Why I make this recipe often
It fits when I want something substantial but not heavy or fatty. The roulade slices well, remains juicy, and is not complicated to make. The steamed potatoes retain their flavor, and the butter with mustard adds another texture. Plus, it doesn't dirty too many dishes.
Tips and variations
Tips
If you have time, marinating overnight really helps with flavor and tenderness of the meat.
Don’t tie the twine too tightly when securing the roulade, so the filling doesn’t spill out.
If you use a different dish than Pyrex, make sure it doesn’t stick – some metal trays can burn the bottom of the roulade with cider.
Substitutions
The green curry sauce can be substituted with another curry sauce if you can't find this exact one, but the flavor will be slightly different.
The apple cider can be replaced with a dry white wine if you prefer, but the taste will be less fruity.
The grainy mustard can be replaced with regular mustard, but you will lose some texture.
Variations
The roulade can also be made with turkey breast, using the same steps. Cooking time increases by 5-10 minutes.
You can add a few spinach leaves or a thin layer of sliced cheese to the roulade, just if you don't mind changing the basic recipe.
For the potatoes, you can also add a few sprigs of fresh parsley at the end.
Serving ideas
It goes well with a simple salad or cold pickles.
The roulade slices can be arranged on a platter, with the potatoes and sauce on top or separately.
It can also be served cold, for platters or sandwiches.
Frequently asked questions
1. Can I make the roulade without marinating it overnight?
Yes, you can keep it in the fridge for just 30 minutes, but the flavor will not be as intense as after a longer marination.
2. Can the roulade be made in advance and kept in the fridge?
Yes, it keeps well in the cold for 1-2 days. It can be sliced and eaten cold or gently reheated in the oven or steamer.
3. If I don’t have a steamer, how do I cook the potatoes?
You can boil them normally in water, but the texture will be slightly different. Drain them well before putting them in the oven.
4. What if the sauce from the oven is too runny?
You can simmer it on the stove to reduce it, or thicken it with a little cornstarch mixed with cold water beforehand.
5. Can the roulade be made with boneless chicken thighs?
Yes, but the texture and cooking time will be slightly different; the breast rolls better.
Nutritional values
Estimation for one serving (based on 6 servings):
Calories: approximately 320-350
Protein: 27-30 g
Carbohydrates: 28-32 g (mostly from potatoes)
Fats: 7-9 g
Approximate values depend on the sauce and how much butter you actually use for the potatoes. The recipe is not very fatty, but it has enough protein and fiber from the potatoes.
Storage and reheating
The roulade can be stored in the fridge, covered, for up to 2 days. It can be sliced cold or reheated in the oven at medium temperature, covered with foil so it doesn't dry out.
The potatoes keep best in the cold, in a sealed container. Reheating in the oven or steamer works well, but it doesn't keep the crust as good as at the beginning.
I do not recommend freezing; the texture of the meat and potatoes changes a lot after thawing.
The recipe is adaptable, quite practical, and looks good on the table without complications.
I have made this chicken roulade a few times, especially when I need something that looks good on the table and is not difficult to make. I got the idea for the green curry sauce from Irina, and since then I haven't returned to classic roulades. The side dish of steamed potatoes and then baked with butter and grainy mustard really changes things compared to plain potatoes. They go well together, are easy to portion, and you don't need any exotic ingredients.
Quick Info
Total time: about 1 hour and 20 minutes (without marinating; with overnight marinating it can increase to 12 hours)
Actual preparation time: 20-30 minutes
Cooking time: 40-50 minutes for the roulade, 30 minutes for the potatoes
Servings: 4-6
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner, including for a meal with guests
Ingredients
For the roulade:
2 pieces of boneless chicken breast
A few pinches of salt
4 teaspoons Thai green curry sauce
1 cup apple cider (approx. 250 ml)
For the potato side:
6 potatoes (medium size)
2 teaspoons grainy mustard
2 teaspoons butter
Salt and pepper, to taste
1 sprig of rosemary
For the sauce (optional):
Remaining juice from the roulade
A little cornstarch (if you want to thicken)
Preparation method
1. Slice the chicken breast lengthwise and lightly pound it, like for schnitzels. Don’t overdo it, just enough to make it even.
2. Arrange the slices side by side, slightly overlapping the edges, on a cutting board or kitchen foil.
3. Sprinkle salt over the meat.
4. Spread 2 teaspoons of Thai green curry sauce over the entire surface per roulade.
5. Roll tightly and tie the roulade with kitchen twine. Repeat with the other chicken breast.
6. I let the roulades marinate in the fridge overnight, but if you don't have time, keep them at least 30 minutes in the cold.
7. Place the roulades in a heat-resistant dish (like Pyrex) and pour the apple cider into the dish next to them.
8. Cover with aluminum foil and bake in the preheated oven at 190-200°C for 40 minutes.
9. Remove the foil and let the roulades bake for another 5-10 minutes to get some color. Turn them over and bake for another 5-10 minutes on the other side.
10. Remove the roulades and let them rest for a few minutes before slicing.
11. For the side, peel and cut the potatoes into medium-sized cubes.
12. Place the potatoes in the steamer, putting the sprig of rosemary among them.
13. Steam for 20 minutes until tender but not mushy.
14. Transfer the potatoes to a baking tray lined with parchment paper, remove the sprig, sprinkle with salt and pepper, then chop a little of the cooked rosemary and add it on top.
15. Mix the butter with the mustard and add it over the potatoes. Toss well to combine the flavors.
16. Place the tray in the already heated oven at 200°C and bake for another 10 minutes. They shouldn't brown excessively, just get a light crust.
17. For the sauce, strain the remaining juice from the dish. You can use it as is, poured over the slices, or simmer it for a few minutes with cornstarch if you want it thicker.
Why I make this recipe often
It fits when I want something substantial but not heavy or fatty. The roulade slices well, remains juicy, and is not complicated to make. The steamed potatoes retain their flavor, and the butter with mustard adds another texture. Plus, it doesn't dirty too many dishes.
Tips and variations
Tips
If you have time, marinating overnight really helps with flavor and tenderness of the meat.
Don’t tie the twine too tightly when securing the roulade, so the filling doesn’t spill out.
If you use a different dish than Pyrex, make sure it doesn’t stick – some metal trays can burn the bottom of the roulade with cider.
Substitutions
The green curry sauce can be substituted with another curry sauce if you can't find this exact one, but the flavor will be slightly different.
The apple cider can be replaced with a dry white wine if you prefer, but the taste will be less fruity.
The grainy mustard can be replaced with regular mustard, but you will lose some texture.
Variations
The roulade can also be made with turkey breast, using the same steps. Cooking time increases by 5-10 minutes.
You can add a few spinach leaves or a thin layer of sliced cheese to the roulade, just if you don't mind changing the basic recipe.
For the potatoes, you can also add a few sprigs of fresh parsley at the end.
Serving ideas
It goes well with a simple salad or cold pickles.
The roulade slices can be arranged on a platter, with the potatoes and sauce on top or separately.
It can also be served cold, for platters or sandwiches.
Frequently asked questions
1. Can I make the roulade without marinating it overnight?
Yes, you can keep it in the fridge for just 30 minutes, but the flavor will not be as intense as after a longer marination.
2. Can the roulade be made in advance and kept in the fridge?
Yes, it keeps well in the cold for 1-2 days. It can be sliced and eaten cold or gently reheated in the oven or steamer.
3. If I don’t have a steamer, how do I cook the potatoes?
You can boil them normally in water, but the texture will be slightly different. Drain them well before putting them in the oven.
4. What if the sauce from the oven is too runny?
You can simmer it on the stove to reduce it, or thicken it with a little cornstarch mixed with cold water beforehand.
5. Can the roulade be made with boneless chicken thighs?
Yes, but the texture and cooking time will be slightly different; the breast rolls better.
Nutritional values
Estimation for one serving (based on 6 servings):
Calories: approximately 320-350
Protein: 27-30 g
Carbohydrates: 28-32 g (mostly from potatoes)
Fats: 7-9 g
Approximate values depend on the sauce and how much butter you actually use for the potatoes. The recipe is not very fatty, but it has enough protein and fiber from the potatoes.
Storage and reheating
The roulade can be stored in the fridge, covered, for up to 2 days. It can be sliced cold or reheated in the oven at medium temperature, covered with foil so it doesn't dry out.
The potatoes keep best in the cold, in a sealed container. Reheating in the oven or steamer works well, but it doesn't keep the crust as good as at the beginning.
I do not recommend freezing; the texture of the meat and potatoes changes a lot after thawing.
The recipe is adaptable, quite practical, and looks good on the table without complications.