Directions

• The beginning of a delicious recipe is always simple. I must admit that when I first came up with this recipe, the filling for the roulade was much simpler. The idea was good, but it needed a little improvement to better highlight the freshness of spring.
• I prepared the vegetables for the sauce and garnish, lightly toasting the walnuts and hazelnuts in a pan before letting them cool. I did the same with the potatoes and carrots after boiling them.
• Using a food processor, I chopped both the greens needed for the roulade filling and the previously prepared nuts.
• I transferred the mixture to a large bowl, added the cream cheese, and seasoned it with salt and freshly ground pepper. I set aside a large spoonful of the mixture to add to the sauce.
• Forming the Chicken Roulades:
  I used 3 chicken breast halves, each cut in half. I gently flattened each piece using a meat mallet, making sure not to crush it. Then, I spread a tablespoon of the greens and nuts mixture onto the surface of each chicken half. On top of the mixture, I added pieces of cheese and thin strips of pepper. I rolled up the chicken and secured the ends with toothpicks where necessary. This step is optional, but recommended, as it helps prevent the filling from leaking out during cooking.
  
• Coating the Chicken Roulades:
  I dipped each roll in egg and then coated them in breadcrumbs, just like we do when preparing schnitzels. It’s important to make sure the rolls are well-coated in breadcrumbs. Afterward, I placed them on a tray and set them aside.
  
• Preparing the Vegetables for the Side Dish:
  I seasoned the cooked vegetables for the side dish and divided them into three ovenproof dishes. You can place them in a single dish, but make sure the vegetables aren’t piled too thickly. While you can enjoy them just as they are, simply cooked, I personally prefer my vegetables slightly baked for added flavor.
  
• Baking the Chicken Rolls and Side Dish:
  I placed slices of butter on top of the chicken rolls to help create a crispy and golden crust. The rolls went into the oven at 180°C for 40-45 minutes. About 20 minutes before they were done, I also placed the dishes with the side dish in the oven. There’s no need to turn the rolls during baking.
  
• Creamy Mushroom and Spinach Sauce Recipe: I must admit, this sauce is, as the French would say, the pièce de résistance of the entire dish. A creamy sauce, with fresh notes and a subtle hint of crunch – what could be more delightful?
  I began by sautéing the mushrooms, garlic, and green onions. For perfect browning of the mushrooms, it’s important not to season them at the start. Seasoning will be added at the end!
  
• After browning the mushrooms, I added the heavy cream, a cup of lukewarm water (150 ml), and mixed everything well. I continued to cook the sauce over low heat, gradually adding the remaining ingredients. The last ingredient to be added before seasoning was the fresh spinach. Since it’s fresh, it only needs to cook for 2-3 minutes, or even less.
  I seasoned the sauce with salt and freshly ground pepper, generously! Trust me, freshly ground pepper adds a unique flavor, and I highly recommend you try it. Once everything was well combined, I turned off the heat and got ready to serve!
• You can’t imagine how amazing it smells in the kitchen, or rather, how the entire house is filled with the delicious aroma. The roulades have browned beautifully in the oven, and the vegetables are infused with the lovely scent of roasting. It’s a dish bursting with flavors, perfect for both lunch and dinner.
  
• Dear friends, this dish is a true celebration of spring, filled with fresh ingredients and inviting flavors. Chicken roulades with a vegetable garnish and creamy sauce are perfect for any occasion, turning your meal into an unforgettable moment. Whether you serve them for lunch or dinner, they will surely delight your loved ones. Enjoy, and don’t forget to add a touch of love to every dish!
  I can’t wait to hear your thoughts in the comments! Feel free to share your experiences there as well—whether it’s about this recipe or if you’d like to suggest other ingredients you think would fit perfectly.
  Hugs,
  Ely.