Rolada z kurczakiem i pieczarkami (Chicken and Mushroom Roulade)

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 200g (7oz) mushrooms, finely chopped 200g (7oz) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms, thyme, rosemary, salt, and pepper to the skillet. Cook until the mushrooms release their moisture and become tender.
4. 4.
   Pound the chicken breasts to an even thickness. Season with salt and pepper.
5. 5.
   Spread the mushroom filling evenly over each chicken breast.
6. 6.
   Roll up the chicken breasts tightly, securing them with toothpicks or kitchen twine.
7. 7.
   Heat a large skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown.
8. 8.
   Transfer the seared roulades to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
9. 9.
   In the same skillet used for searing, add the chicken broth and bring to a simmer. Cook for a few minutes to reduce slightly.
10. 10.
    Add the heavy cream to the skillet and simmer for another 5 minutes, until the sauce thickens.
11. 11.
    Remove the toothpicks or twine from the chicken roulades and slice them into thick rounds.
12. 12.
    Serve the sliced roulades with the creamy mushroom sauce, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and roll easily.
• Mushrooms — Finely chop the mushrooms to create a cohesive filling that is easy to roll inside the chicken breasts.
• Fresh herbs — Use fresh parsley or dill for garnish to add a burst of freshness to the dish.

Tips & Tricks

• To make the dish more flavorful, you can add a splash of white wine to the mushroom sauce.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while simmering.
• For a variation, you can add grated cheese to the mushroom filling before rolling the chicken breasts.
• If toothpicks or kitchen twine are not available, you can secure the roulades with cooking string or silicone bands.
• Leftover roulades can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Rolada z kurczakiem i pieczarkami with a side of mashed potatoes or buttered noodles to soak up the delicious mushroom sauce. Add a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Arrange the sliced roulades on a serving platter, drizzle the creamy mushroom sauce over them, and garnish with fresh parsley or dill. The vibrant colors of the dish will make it visually appealing and appetizing.