This Chicken Rolls with Potatoes and Creamy Sauce recipe combines tender, flavorful chicken rolls stuffed with gooey cheese, perfectly roasted potato wedges, and a rich, creamy mustard sauce. The chicken is marinated with a zesty blend of lemon, garlic, and mustard, while the cheese filling adds a delicious surprise with every bite. The crispy potato wedges complement the dish with a golden, seasoned crust. Drizzle the creamy sauce over the chicken and potatoes for a comforting, savory meal that will leave everyone asking for more. Whether for a family dinner or a special occasion, this dish brings together classic flavors in an irresistible way.
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Chicken Rolls:
- Chicken fillets (2 large, butterflied or pounded thin)
- Salt (to taste)
- 4 peppers mix (to taste)
- 1 egg (beaten)
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 tablespoon parsley (chopped)
- Gouda or cheddar cheese (100 g, sliced into sticks)
For the Potatoes:
- 4 medium potatoes (peeled and cut into wedges)
- Spices (paprika, garlic powder, salt, pepper to taste)
- 1 tablespoon olive oil
For the Creamy Sauce:
- 200 ml cream (heavy or cooking cream)
- 1 teaspoon mustard
- 1 garlic clove (minced)
- Parsley (chopped, for garnish)
Directions
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Prepare the Marinade for Chicken:
In a bowl, mix lemon juice, olive oil, mustard, minced garlic, salt, and the 4 peppers mix. Coat the chicken fillets with this marinade and let them rest for 15 minutes to allow the flavors to infuse. -
Prepare the Filling:
Cut the gouda or cheddar cheese into sticks. Place a cheese stick at the center of each marinated chicken fillet. Roll the fillet tightly and secure each roll with toothpicks. -
Coat the Rolls:
Dip each chicken roll into the beaten egg, then season with a little salt and pepper. This will give the rolls a crispy, golden coating when cooked. -
Cook the Rolls:
Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Cook the chicken rolls until golden brown on all sides, about 10 minutes. Once they are evenly browned, transfer them to a baking dish. -
Prepare the Potatoes:
Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until they are evenly coated. Arrange the potato wedges around the chicken rolls in the baking dish. -
Bake:
Preheat the oven to 180°C (350°F). Bake the chicken rolls and potato wedges in the oven for 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender. -
Make the Creamy Sauce:
While the chicken rolls and potatoes are baking, prepare the creamy sauce. In a small saucepan, heat the cream over medium heat. Stir in mustard, minced garlic, salt, and pepper. Cook for 3-5 minutes until the sauce has slightly thickened. -
Serve:
Once the chicken rolls and potatoes are ready, drizzle the creamy sauce over the chicken rolls and potatoes. Garnish with freshly chopped parsley for a burst of color and freshness.
Serving Suggestions
- Serve with a side of steamed vegetables like broccoli or carrots to add a healthy touch to the meal.
- Pair with a fresh green salad tossed in a light vinaigrette to balance out the richness of the creamy sauce.
- If you love dipping sauces, serve with a side of crusty bread to mop up the creamy sauce.
Cooking Tips
- To ensure the chicken rolls stay tightly rolled during cooking, use toothpicks to secure them. You can also wrap them with kitchen twine for extra security.
- Make sure to cook the chicken rolls over medium heat initially to achieve a nice golden-brown exterior without burning the coating.
- If you prefer extra crispy potato wedges, place them on a separate baking sheet and increase the baking time by a few minutes until they reach your desired crispiness.
- The creamy sauce can be made in advance and reheated before serving if you are short on time.
Variations to Try
- Cheese Swap: Try different cheeses like mozzarella, parmesan, or provolone for a different flavor profile.
- Herb Twist: Add a bit of dried thyme or rosemary to the marinade for an added aromatic flavor.
- Stuffing Options: Instead of just cheese, you could stuff the chicken rolls with spinach, sun-dried tomatoes, or ham for a more hearty filling.
- Vegetarian Option: Use large portobello mushroom caps in place of chicken fillets for a vegetarian version of this recipe.
- Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce to the creamy sauce for a spicy variation.
Conclusion
This Chicken Rolls with Potatoes and Creamy Sauce recipe offers a delicious combination of juicy, cheese-stuffed chicken, perfectly roasted potatoes, and a luscious creamy mustard sauce. It’s the kind of dish that’s both comforting and impressive, making it perfect for family dinners, special occasions, or whenever you want to indulge in something truly satisfying. With easy-to-follow steps and a few flavorful variations to try, this recipe is sure to become a household favorite.
Frequently Asked Questions
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Can I prepare the chicken rolls in advance?
Yes, you can prepare the chicken rolls ahead of time by marinating them and assembling them with the cheese filling. Store them in the fridge until you’re ready to cook. -
Can I use a different type of potato for this recipe?
Absolutely! You can use sweet potatoes or baby potatoes, but make sure to adjust the cooking time as different potatoes may take slightly longer to cook. -
Can I make this recipe without the cream?
Yes, you can substitute the cream with a lighter version, such as low-fat cream, or even use a non-dairy option like coconut cream for a dairy-free version. -
How do I know when the chicken is cooked through?
The chicken is fully cooked when it reaches an internal temperature of 75°C (165°F). You can use a meat thermometer to check the temperature at the thickest part of the roll. -
Can I freeze the chicken rolls?
Yes, you can freeze the cooked chicken rolls and potatoes before adding the creamy sauce. Let them cool completely, then wrap in plastic wrap and aluminum foil. To reheat, bake in the oven at 180°C (350°F) until heated through, and then drizzle with fresh sauce.