Cheesy Chicken Roulade

chicken_rouladeAnything Jacques Pepin cooks looks heavenly and upon stumbling on one of his many youtube how-to videos of how to debone a whole chicken while still keeping it’s skin intact I was intrigued.  I hadn’t heard of that deboning a chicken like this and so fascinated I had to give it a try myself.  Challenged accepted!

I actually didn’t have any butcher twine in my house so I used organic tooth floss. I washed it several times in hot water to get all the mint flavoring off and it actually worked really well. When in a pinch use tooth floss.

Check out Jacques Pepin’s video how to debone a chicken without damaging the skin to get you started.

1 whole chicken
1 cup of mozzarella cheese (Gruyère works great, too)
1 cup of spinach
1 garlic clove (2 if you like it a bit more garlicky)
1 teaspoon of olive oil
salt and pepper for flavoring

-Preheat oven to 400 degrees
-Heat up a frying pan with the oil. Then add in the garlic and spinach and gently season with salt and pepper. Pan fry for 3 minutes then place in a bowl for now
-Debone the chicken according to the video link above. Jacques does a great job explaining how to do this and makes it very simple. It’s a ton easier than it looks
-After, lay the chicken skin down and start to fill in the in the legs with the spinach and then evenly spread the rest of the chicken over the meat
-Do the same for the cheese and spread evenly on top of the spinach
-Referencing back to the video, Jacquest will show you how to roll the chicken eat back up and how to correctly tie it. When you’re done it should look something like in the image bellow

chicken-Heat up your pan again and season the outside of the chicken with some salt and pepper. Then brown the skin a bit like in the image above in your frying pan
-Now, you’re ready to start baking that baby! Pop that baby in the oven for 1 hour

chicken3-When one hour is up cut the twine (errr…floss in my case) off the chicken and start slicing

chicken2Look at all that oooey goooey cheese and the perfectly crunch crust. The meat is so moist and tender, too.

This is a crowd pleaser of a chicken 🙂 Serve it with your favorite side. Don’t forget to drizzle some of the pan drippings onto the chicken when you plate for extra flavor. Enjoy!


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25 thoughts on “Cheesy Chicken Roulade

  1. It’s so funny to stumble on this recipe.. Just the other day while grocery shopping, as I passed the whole chickens, I thought, wow, its been a long time since I last stuffed and roasted a chicken..
    This looks amazing, no bones about it 😉

    Liked by 1 person

  2. I guess someone has to do it. No thanks. I don’t like to deal with bones. In fact, if meat were only sold like that, I would be a vegetarian. Whew! This does look delicious!

    Congrats to you for such an accomplishment!

    Liked by 1 person

  3. I like to roast deboned chicken slowly with mince, vegetables and prunes stuffing. I usually do it for Christmas table and avoid all the trouble deboning buying the chicken already done by our butcher. It is an amazing dish. Thank you for sharing.

    Liked by 1 person

  4. That looks delicious! We watch a lot of cooking shows, at the moment Marco Pierre White has an Australian Hell’s Kitchen show on in which he showed how to debone a chicken. have yet to try it myself.

    Liked by 1 person

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