Chicken Roulade Appetizers Recipe

Impress your guests with these elegant chicken roulades! This light and flavorful appetizer is surprisingly easy to make and perfect for parties or a special occasion. The creamy filling complements the tender chicken beautifully, creating a delightful taste sensation in every bite. Get ready to wow your friends and family!

Prep Time 30 mins
Cook Time 40 mins
Calories 54.9 kcal
Protein 6g
Rating 4.5 (2 Reviews)
Chicken Roulade Appetizers 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Roulade Appetizers

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How to Make Chicken Roulade Appetizers

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a 15 x 10-inch jelly-roll pan or baking sheet with edges.
  3. Line the pan with parchment paper or foil, shiny side up.
  4. Generously coat the parchment paper with 2 tablespoons of butter and dust lightly with 2 tablespoons of flour.
  5. Pound chicken breasts to 1/4-inch thickness. Set aside.
  6. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter.
  7. Whisk in the flour and cook for 1 minute, stirring constantly.
  8. Gradually whisk in the milk. Bring to a boil, then reduce heat and simmer for 2 minutes, stirring constantly.
  9. Remove from heat.
  10. In a separate bowl, whisk together the egg yolks and hot sauce.
  11. Temper the egg yolk mixture by slowly whisking in a few tablespoons of the hot milk sauce. Then, whisk the tempered egg yolks into the remaining sauce.
  12. Season the sauce with salt, nutmeg, and pepper.
  13. Pour the sauce into a medium bowl and let it cool slightly.
  14. In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
  15. Gently fold the egg whites into the cooled sauce.
  16. Spread the mixture evenly in the prepared pan.
  17. Bake for 15-20 minutes, or until golden brown and the top feels firm.
  18. Let the roulade stand for 5 minutes.
  19. Invert the roulade onto a clean tea towel.
  20. Carefully peel off the parchment paper in strips.
  21. Let the roulade cool completely.
  22. Cut the roulade crosswise in half to make two 10-inch wide rectangles.
  23. In a bowl, combine the mayonnaise, celery, red onion, walnuts, and parsley. Season with salt and pepper to taste.
  24. Spread the filling evenly over both rectangles.
  25. Starting with a 10-inch side, tightly roll up both rectangles.
  26. Wrap each roulade separately with plastic film and refrigerate for at least 1 hour.
  27. Cut into 1/2-inch slices and serve.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

0g

Fat

7g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Poultry Chicken Recipes European American Holiday Recipes Game Day Recipes Baking Coffee Recipes

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Lunch Side Dishes Poultry American Canadian Oven Refrigerator Potluck Dinner Party Fall Finger Food Holiday Event Kid Friendly Spring Summer Winter Chicken Dietary Christmas New Years Thanksgiving Seasonal Pacific Northwest Meat To Go Equipment Number Of Servings Presentation