Introduction

Stuffed Chicken Rolls with Mushrooms offer a delicious and elegant meal that’s surprisingly simple to prepare. Tender chicken escalopes are filled with flavorful sautéed mushrooms and melting cheese, then cooked to golden perfection. This dish is perfect for a comforting family dinner or a special occasion.

The image shows two pieces of chicken breasts cooked golden brown on top, each stuffed with layers inside. The first layer inside is melted cheese that oozes out slightly, followed by a mix of sautéed mushrooms and wilted green spinach leaves. The chicken breasts are held together with wooden toothpicks and placed in a dark pan with extra mushrooms and spinach scattered around in some oil or sauce. The chicken has a shiny and slightly crispy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken escalopes, thin
200 g fresh Paris mushrooms, sliced

100 g melting cheese (Emmental, Comté, mozzarella, or cheddar), grated or sliced
1 clove garlic, chopped

1 tablespoon butter
Fine salt

Ground black pepper
Olive oil, for cooking
Fresh parsley, chopped, for garnish

Instructions

Step 1: In a skillet over medium heat, melt the butter. Stir in the chopped garlic and cook for about 1 minute. Add the sliced mushrooms and sauté until all their moisture has evaporated. Season with salt and pepper, then remove from the heat and set aside.
Step 2: If needed, gently pound the chicken escalopes to even thickness. Spoon the mushroom mixture into the center of each piece, then layer the cheese right on top.
Step 3: Roll each escalope tightly, securing it with toothpicks or kitchen twine to hold its shape.

Step 4: Warm a drizzle of olive oil in a pan. Brown the chicken rolls evenly on all sides until golden. Cover and let them cook over low heat for 10–12 minutes, until the chicken is tender and fully cooked through.
Step 5: Serve the rolls hot, drizzled with the pan juices. Add a few sautéed mushroom slices on top and finish with a sprinkle of fresh parsley for a perfect touch.

Tips & Variations

Use a meat mallet or rolling pin to gently pound the chicken into an even thickness for easier rolling and even cooking.

Try adding finely chopped herbs like thyme or tarragon to the mushroom filling for extra aroma.
Substitute the melting cheese with your favorite variety to suit your taste or dietary preferences.
Serve with a side of steamed vegetables or a light salad to balance the richness.

Storage

Store leftover chicken rolls in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a covered skillet over low heat or in the oven at 160°C (320°F) until heated through. Avoid microwaving if possible to maintain texture and flavor.

How to Serve

The image shows a rolled roast tied with string, cooked to a golden brown on the outside, sitting on a wooden board with slices placed beside it. Inside the slices, there is a visible layer of white with a swirl of dark brown and mushrooms. Around the board, several cooked mushrooms with a slightly shiny texture are scattered. A white spoon with sauce and some dark brown drops is placed on the top left corner. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these chicken rolls in advance?

Yes, you can assemble the rolls ahead of time and keep them covered in the refrigerator for a few hours before cooking. This makes dinner preparation easier on a busy day.

What cheese works best for stuffing the chicken?

Soft melting cheeses like Emmental, Comté, mozzarella, or cheddar work best because they melt nicely inside the rolls, adding creaminess without overpowering the mushroom flavor.