Chicken Roulade with Boiled Potatoes
By chef Jan Horak
A classic dish combining a tender oven-baked chicken roll with stuffing and boiled potatoes.
- 42 min
- total
- Medium
- level
12 min prep · 30 min cook
What you will need
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Chicken Breast 1 pcs -
Baby Potatoes 200 g -
Speck 30 g -
Bell Pepper 0.5 pcs
-
Bread Roll 1 pcs -
Eggs 0.5 pcs -
Mustard 1 tbsp -
Toothpicks 3 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C
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Dice the roll. Cut the bread roll into small cubes.
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Dice the bacon. Cut the bacon into small cubes.
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Dice the pepper. Cut the peppers into small cubes.
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Prepare the stuffing. Prepare the stuffing - mix the eggs, diced bread roll, pepper and bacon in a bowl and season lightly with salt.
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Pound the breast. Slice the chicken breast lengthwise and pound it lightly.
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Roll up the roulade. Spread the meat with mustard, add the stuffing, roll it into a roulade and tie with string or secure with a skewer.
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Brown the roulade. Brown the roulade in a pan on all sides for about 3-4 minutes over medium heat until golden, then finish baking it in the oven for about 10 minutes. After baking, let the meat rest for about 5 minutes.
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Serve. Boil the potatoes in salted water for about 15-20 minutes until tender.
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Serve. Serve the sliced roulade with boiled potatoes and mustard
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