Picture of Hubert Cormier

A recipe from Hubert Cormier Nutritionist

Wild Mushroom Stuffed Chicken Breast Roulades

  • 4-6 servings

Difficulty: Easy

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  1. Rinse dehydrated mushrooms well.
  2. Soak mushrooms in water for at least 15 minutes to rehydrate.
  3. Preheat oven to 400°F (200°C).
  4. Line a baking sheet with parchment paper.
  5. Drain mushrooms and reserve soaking water.
  6. Chop rehydrated mushrooms.
  7. In a bowl, combine mushrooms, ricotta cheese, Parmesan cheese, thyme, and garlic, then season with pepper.
  8. Halve chicken breasts. 
  9. Cover halved breasts with plastic wrap and pound with a rolling pin to flatten.
  10. Place about ¼ cup (60 ml) of stuffing in the center of each breast. 
  11. Roll up and tie breasts with butcher’s string.
  12. Place roulades on parchment paper.
  13. Bake for 30 to 45 minutes, depending on breast size.
  14. Meanwhile, melt butter in a saucepan.
  15. Sweat chopped shallot in butter.
  16. Add flour and stir for about 30 seconds.
  17. Deglaze with white wine.
  18. Using a sieve, strain the mushroom soaking water and add to shallots.
  19. Bring to a boil and simmer for a few minutes.
  20. Season with salt and pepper.
Chef's tip

Serve on a bed of egg noodles, garlic, and fresh parsley with a salad of green vegetables.

You can also use

Chicken breast
family pack