Gruyere and Chicken Roulade

Gruyere and Chicken Roulade Recipe from Switzerland

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Gruyere and Chicken Roulade is a delicious and elegant dish that combines tender chicken breasts with savory ham and cheese, all rolled up and baked to perfection. This recipe is sure to impress your guests and make for a memorable meal.

History

The origins of the Gruyere and Chicken Roulade recipe are not entirely clear, but it is believed to have originated in France, where roulades are a popular dish. Roulades are typically made by rolling up meat or fish with a filling and then cooking it. This particular version with chicken, ham, and Gruyere cheese is a classic combination that has stood the test of time.

Ingredients

4 skinless chicken breasts
4 slices lean smoked ham
4 slices gruyere cheese
4 tbsp chopped chives
2 tbsp Olio Carli extra virgin olive oil
1 clove garlic, crushed
0.25 cup white wine
salt and pepper
0.67 cup English double Devon cream

How to prepare

Preheat the oven to 350°F (177°C).
Slice the chicken breasts 0.75 of the way horizontally, cutting through the rounded edge. Open them out and cover with plastic wrap. Use a rolling pin to flatten them.
Cover each flattened chicken breast with a slice of ham, followed by a slice of Gruyere cheese.
Sprinkle the cheese with one tablespoon of chives, reserving the rest for later.
Roll up the chicken breasts and secure them with wooden toothpicks or string.
Heat oil in an ovenproof pan. Cook the chicken rolls gently, turning occasionally, until they are sealed.
Pour off any excess oil.
Add garlic, wine, and seasoning to the pan. Cover it and cook in the oven for 25–30 minutes, or until the chicken is tender.
Place the roulades on a dish, remove the toothpicks or string, and keep them warm.
Put the pan with the remaining contents on high heat and boil rapidly to reduce slightly. Then, add Devon cream and the remaining chives. Heat through.
Cut each chicken roulade into half-inch slices and arrange them overlapping on four warmed dinner plates.
Pour the sauce over the chicken slices and serve immediately, along with a selection of baby vegetables.

Variations

Try using different types of cheese, such as Swiss or cheddar, for a different flavor profile.
Add herbs or spices to the chicken filling for extra flavor.
Substitute the ham with prosciutto or bacon for a different twist.

Cooking Tips & Tricks

Be sure to flatten the chicken breasts evenly so that they cook evenly.

- Use toothpicks or kitchen string to secure the roulades before cooking to ensure they hold their shape.

- Make sure to seal the chicken rolls before baking to lock in the flavors.

- Allow the roulades to rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve the Gruyere and Chicken Roulade with a side of baby vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

The key cooking techniques for this recipe include flattening the chicken breasts, rolling them up with the filling, and baking them until cooked through. Be sure to seal the roulades before baking to lock in the flavors.

Ingredient Substitutions

If you don't have Gruyere cheese, you can use Swiss or cheddar cheese as a substitute. You can also use bacon or prosciutto instead of ham for a different flavor.

Make Ahead Tips

You can prepare the chicken roulades up to a day in advance and store them in the refrigerator until ready to bake. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Arrange the sliced chicken roulades on a platter and drizzle the creamy sauce over the top for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Gruyere and Chicken Roulade pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. Serve with a side of roasted potatoes or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roulades in a baking dish and cover with foil. Bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Gruyere and Chicken Roulade contains approximately 350 calories.

Carbohydrates

Each serving of Gruyere and Chicken Roulade contains approximately 2 grams of carbohydrates.

Fats

Each serving of Gruyere and Chicken Roulade contains approximately 20 grams of fats.

Proteins

Each serving of Gruyere and Chicken Roulade contains approximately 30 grams of proteins.

Vitamins and minerals

Gruyere and Chicken Roulade is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Gruyere and Chicken Roulade is a high-protein, moderate-fat dish that is rich in calcium and vitamins A and C. It is a satisfying and flavorful meal that is sure to please.

Summary

Gruyere and Chicken Roulade is a delicious and elegant dish that is perfect for a special occasion or a weeknight dinner. With a creamy sauce and tender chicken, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Gruyere and Chicken Roulade. It was a sunny afternoon many years ago, and I was visiting a small bakery in the heart of a charming French village. As I walked past the display case filled with delicious pastries and breads, a handwritten sign caught my eye: "Gruyere and Chicken Roulade - Today's Special."

Intrigued by the combination of flavors, I decided to order a slice to try. The first bite was pure bliss - the tender chicken, the melted gruyere cheese, and the subtle hint of herbs all combined to create a dish that was both comforting and elegant. I knew then and there that I had to learn how to make this delicious roulade myself.

I approached the baker, a kind elderly woman with a twinkle in her eye, and asked if she would be willing to share her recipe with me. To my delight, she agreed and invited me into her kitchen to watch as she prepared the dish.

As she worked, she shared with me the story of how she had learned to make Gruyere and Chicken Roulade from her own grandmother many years ago. The recipe had been passed down through generations, each one adding their own twist to make it their own.

I watched in awe as she skillfully pounded the chicken breast flat, then layered it with slices of gruyere cheese and a mixture of herbs and spices. She then rolled the chicken into a tight spiral, securing it with toothpicks before searing it in a hot pan until golden brown.

The aroma that filled the kitchen was intoxicating, and I could hardly wait to taste the finished dish. As we sat down to eat, the baker told me about the different occasions when she had made Gruyere and Chicken Roulade for her family and friends - birthdays, holidays, and even just ordinary weeknight dinners.

I savored every bite of the roulade, savoring the rich flavors and the memories that it evoked. It was clear to me that this recipe was more than just a dish - it was a connection to my past, a link to generations of women who had cooked and shared this meal with their loved ones.

After my visit to the bakery, I immediately set to work recreating the recipe in my own kitchen. I made a few adjustments here and there, adding a touch more garlic or a sprinkle of fresh parsley, until I felt that I had perfected it to my own taste.

Over the years, Gruyere and Chicken Roulade became a staple in my repertoire of recipes. I would make it for special occasions, just like the baker had done, or simply on a quiet evening when I wanted to treat myself to something delicious.

As I grew older, I began to pass the recipe on to my own grandchildren, sharing with them the story of how I had learned to make Gruyere and Chicken Roulade on that fateful day in the French village. I hoped that they would come to love the dish as much as I did, and that it would become a part of their own culinary traditions.

And so, as I sit here now, writing down the story of how I stumbled upon this recipe, I am filled with a sense of gratitude for the baker who shared it with me, and for the generations of women who came before me, each one adding their own touch to create a dish that is truly timeless. The recipe for Gruyere and Chicken Roulade may have originated in a small French village, but for me, it will always be a reminder of the love and connection that food can bring.