The chicken rolls with champignons and Gruyere are a delicious and flavorful dish, yet always mindful. I love eating, cooking, but also taking care of my body.
I prepared the rolls with chicken meat but know that even if they were turkey slices, they will be perfect just the same.
If you like creamy dishes, also check out these other recipes⬇️
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Let’s see the simple ingredients we need to make the chicken rolls with champignons and Gruyere
- chicken breast (17.6 oz slices)
- champignon mushrooms (19.4 oz)
- to taste fine salt
- to taste extra virgin olive oil
- 2 cloves garlic
- to taste parsley (chopped)
- white wine (5.3 oz)
- Gruyere (3.2 oz)
- to taste flour
- water (10.6 oz)
- 1 teaspoon cornstarch
Tools
No special tools are needed to prepare this recipe
Steps
Let’s see the main steps
First of all, let’s cook the mushrooms that we will use for the filling but also to distribute inside the cooking broth, which will accompany the rolls on the plate.
CURIOSITY: When I talk about a mindful dish in my recipes, for example, with this course, I cooked the mushrooms in a pan but without necessarily frying or browning them. From my point of view, with a little attention, we do good for our health and our palate. Since mushrooms are to be inserted into an already delicious preparation, it wouldn’t have been useful to go overboard with a ‘heavier’ cooking method. This is my thought, each to their own habits.
As we were saying… Let’s take the mushrooms, this time I used frozen, I let them go in their own water released in the pan, also adding garlic, EVO oil, and salt. When I saw them almost ready (after about 15 minutes) I added the parsley and set aside.
Let’s take the Gruyere and cut it into sticks. Now take the white meat slices, choose between chicken or turkey (whichever you prefer) and coat them in flour.
On each slice, then spread a layer of champignons, a stick of Gruyere, a pinch of salt, a drizzle of oil, and roll them up. You’ll have some mushrooms left, which we’ll add during cooking.
Secure the ends of the meat with toothpicks or small metal skewers (I use them).
Let’s take the pan, grease it or, if you prefer, add two tablespoons of oil to the bottom and seal the meat. This way, we brown the rolls before deglazing them with liquids.
In a measuring jug or glass, mix together the indicated amounts of water, white wine, and a teaspoon of cornstarch. The cornstarch will give consistency to the accompanying ‘sauce’. Once the mixture is prepared, we deglaze it over the rolls. Let it go for about 20 minutes covered and add the remaining champignon mushrooms.
My rolls cooked covered for about 50 minutes because my slices were thicker. Adjust depending on the thickness of your rolls. They might take the same time or possibly less, as the meat might be thinner.
The chicken rolls with champignons and Gruyere are ready to be enjoyed.
Plate and drizzle the meat with the cooking sauce, which you’ll see will be creamier, thanks to the cornstarch trick.
Tips and Variations
Chicken rolls can also be stuffed with other types of cheese, if you don’t like Gruyere. Just make sure it is a cheese like provolone, or caciotte but not too creamy cheeses, otherwise, they will melt during cooking and won’t be found inside the meat.
Chicken rolls can also be stuffed with other types of cheese, if you don’t like Gruyere. Just make sure it is a cheese like provolone, or caciotte but not too creamy cheeses, otherwise, they will melt during cooking and won’t be found inside the meat.
If you like sweet and sour combinations, I have tried making this dish using also the juice of half a lemon, instead of white wine. We like them this way too, but you must enjoy the tartness that will contrast with the sweet taste of the cheese.
