Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves of fresh garlic, finely chopped
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add the garlic and mushrooms, and sauté until golden and fragrant, about 5-7 minutes.
- Place the chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thick.
- Season the chicken with salt, pepper, and fresh herbs.
- Top each chicken breast with the sautéed mushroom mixture and grated Parmesan cheese.
- Roll each chicken breast tightly, securing the filling inside.
- Sear the roulades in the same skillet until golden brown on all sides.
- Transfer to a baking dish, seam-side down, and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
Notes
Substitutions can include chicken thighs for more flavor or using dried herbs if fresh are not available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free