This elegant Stuffed Chicken Roll with mushrooms and cheese is a mouthwatering centerpiece perfect for special occasions or a hearty weekend dinner. It’s filled with savory mushrooms and creamy cheese, rolled tightly in juicy chicken, and roasted until golden and aromatic. The layers slice beautifully, showcasing a swirl of melted cheese and earthy mushroom goodness, all wrapped in tender, perfectly seasoned chicken.
The best part? This dish is highly adaptable. You can add gelatin to help the filling set if you’re making it ahead for cold serving, or leave it out for a more rustic, melty texture when served hot. Whether you enjoy it warm from the oven or chilled the next day, this chicken roll always impresses.
Preparation, Cook, and Total Time
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Preparation Time: 30 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 20 minutes
Yield: 4–6 servings
Cuisine: European-inspired Roast
Ingredients
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2 large chicken breasts or 1 whole butterflied chicken fillet
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Salt to taste
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Black pepper to taste
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100–150 g (3.5–5 oz) cheese (mozzarella, gouda, or any melting cheese)
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150–200 g (5–7 oz) cooked mushrooms (chopped and fried with onion/garlic)
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Optional: 1–2 cloves garlic, minced
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Optional: 1 tsp gelatin (for cold version)
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2 tbsp vegetable oil
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Kitchen string or twine (~2 meters)
Directions
Step 1: Prepare the Chicken
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Butterfly the chicken fillet and gently pound it to an even thickness.
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Season both sides with salt and pepper.
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Optional: Rub minced garlic over the inner surface.
Step 2: Add the Filling
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Lay slices or shreds of cheese over the surface of the chicken, leaving edges free for easier sealing.
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Evenly distribute the sautéed mushrooms over the cheese.
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If using gelatin, sprinkle it over the filling now to help the roll hold its shape when chilled.
Step 3: Roll and Tie the Chicken
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Gently roll the chicken from one end, keeping the filling tight inside.
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Place the seam at the bottom.
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Tie with cooking string, starting from one end and working toward the other, securing the roll without squeezing too tightly.
Step 4: Bake the Roll
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Preheat oven to 200°C (392°F).
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Line a baking tray with parchment paper.
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Place the chicken roll seam-side down on the tray.
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Optionally sprinkle with a little more salt.
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Roast for 50 minutes, basting occasionally with pan juices for a crisp, golden finish.
Step 5: Serve
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Remove the string carefully.
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Let the roll rest for 10 minutes before slicing to allow juices to settle.
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Serve hot for a melty, juicy texture—or chill and slice for elegant cold cuts.
Serving Suggestions
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Serve warm with mashed potatoes, roasted vegetables, or steamed green beans.
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Slice thinly when chilled and serve with salad, crusty bread, or crackers.
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Great for holiday platters or Sunday dinner.
Cooking Tips
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Don’t overfill the roll—leave space at the edges so it seals well.
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If using gelatin, dissolve it in a tablespoon of warm broth or water before adding.
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Use parchment paper for easy clean-up and no sticking.
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Chill before slicing for perfect rounds if serving cold.
Nutritional Benefits
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Chicken: Lean protein, low in fat, and rich in B vitamins.
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Mushrooms: Packed with antioxidants and minerals.
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Cheese: Provides calcium and creamy richness.
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Garlic (optional): Natural immune booster and adds depth to flavor.
Storage
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Best enjoyed within 24 hours when served warm.
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To reheat: Bake at 160°C (320°F) for 10–15 minutes until warmed through.
Why You’ll Love This Recipe
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Impressive presentation with minimal effort
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Flexible filling—add spinach, sun-dried tomatoes, or different cheeses
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Works hot or cold, for family dinners or entertaining
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Juicy, tender chicken every time
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Can be made ahead and frozen
Recipe Conclusion
Whether you’re looking to wow guests or treat your family to something special, this Stuffed Chicken Roll with Mushrooms and Cheese delivers big flavor with a beautiful presentation. It’s simple enough for a weeknight but elegant enough for celebrations. Juicy, golden, and filled with melty cheese and earthy mushrooms, it’s a timeless recipe that’s sure to become a favorite.
Frequently Asked Questions (FAQ)
1. Can I use chicken thighs instead of breasts?
Yes! Thighs offer more juiciness. Just butterfly and flatten as needed.
2. Can I add spinach to the filling?
Absolutely! Just wilt it first to remove moisture.
3. What kind of cheese works best?
Mozzarella, gouda, cheddar, or any good melting cheese works well.
4. Is gelatin necessary?
No, it’s optional—only helpful if you plan to serve the roll chilled and want it to hold firm slices.
5. Can I freeze the roll before baking?
Yes, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight before baking.
6. Do I need to sear the roll before baking?
Not necessary, but you can for extra browning.
7. What can I use instead of string?
Toothpicks or skewers can be used in a pinch, or wrap tightly in parchment.
8. Can I use pre-cooked chicken?
For best texture, use raw chicken and bake. Pre-cooked meat may dry out.
9. Can I make this dairy-free?
Yes—use a plant-based cheese or omit the cheese and boost with herbs.
10. How do I keep the roll from opening during baking?
Tie securely but not too tightly. Position seam-side down and use parchment for support.