Stuffed chicken rolls with mustard sauce

Cookinero 6 January 2023

Stuffed chicken rolls with mustard sauce is an easy dish to prepare, but very original and spectacular. Therefore, if you want to impress your guests, be sure to take note of our recipe. Please note: we do not beat the chicken fillet for rolls with a hammer, as we usually do with meat, but press it with the bottom of the pan or roll it with a rolling pin so as not to damage the delicate texture of the pulp. The sauce with granular mustard gives a special taste to the rolls - more refined than the usual spicy one.

How to cook Stuffed chicken rolls with mustard sauce

Step 1

Stuffed chicken rolls with mustard sauce

Place the chicken breasts on a cutting board between two layers of cling film, smooth side down.

Step 2

Stuffed chicken rolls with mustard sauce

Using a rolling pin or heavy skillet, flatten each chicken breast until it is almost twice as thin as it was. Remove and discard cling film.

Step 3

Stuffed chicken rolls with mustard sauce

Peel off the skin of the bacon and place 3 slices on a cutting board, stretching them slightly and sliding one over the other to make a rectangle. Place chicken breast on top. Repeat with remaining bacon and chicken.

Step 4

Stuffed chicken rolls with mustard sauce

Wash spinach, remove tough stems. Place 4 spinach leaves on each breast and press lightly to straighten them.

Step 5

Stuffed chicken rolls with mustard sauce

Cut the goat cheese into small cubes and arrange in a row in the middle of each chicken breast. Sprinkle everything with freshly ground black pepper.

Step 6

Stuffed chicken rolls with mustard sauce

Roll each breast into a roll, wrapping it in bacon. Spinach and cheese should be inside. Secure with cocktail sticks or skewers.

Step 7

Stuffed chicken rolls with mustard sauce

In a large skillet, heat 1 tbsp. l. butter, put chicken breasts in bacon in it. Fry 3-4 min. over fairly high heat until the bacon is golden on the bottom, then flip and fry for another 3-4 minutes.

Step 8

Stuffed chicken rolls with mustard sauce

Take out the chicken rolls and transfer to a saucepan. Pour the stock and wine over the chicken rolls and bring to a gentle simmer. Reduce heat to medium and simmer uncovered for 20 minutes, turning once halfway through. To prepare the sauce, pour sour cream and mustard into a saucepan with rolls and stir with the remaining liquid until the sauce is ready.

Step 9

Stuffed chicken rolls with mustard sauce

Separately, in a large skillet, cook spinach for serving rolls. In a frying pan, heat 1 tbsp. l. oil, put the rest of the spinach in it, salt and pepper. Cover and cook over medium heat, shaking the pan occasionally, 2-3 minutes.

Step 10

Stuffed chicken rolls with mustard sauce

Squeeze the spinach, pressing it against the side of the pan to remove excess water, then divide it between two warmed plates. Lay the rolls on top. You can serve tagliatelle or boiled potatoes as a side dish.

Stuffed chicken rolls with mustard sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute goat cheese with cream cheese, feta, or even shredded mozzarella. Just make sure the cheese you choose melts well and complements the other flavors.
You can use all chicken stock, or even vegetable broth in place of the wine. Adding a squeeze of lemon juice to the sauce can also brighten the flavor if you omit the wine.
Leftover cooked chicken rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Yes, you can freeze the cooked chicken rolls. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.
The best way to reheat the chicken rolls is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium-low heat, covered, until heated through.
Yes, to make this recipe low-carb, skip the suggestion of serving with tagliatelle or potatoes. Focus on the spinach and consider adding other non-starchy vegetables like asparagus or broccoli.
Make sure the bacon is tightly wrapped around the chicken rolls and secure it well with cocktail sticks or skewers. Also, searing the rolls in the skillet before simmering helps to crisp the bacon and keep it in place.
Yes, you can use arugula, kale, or Swiss chard as a substitute for spinach.

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