Entrée: France – Roulade de Poulet Farci aux Champignons et Brocoli (Stuffed Chicken Roulade with Mushrooms and Broccoli)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

2 boneless, skinless chicken breasts, about 12 oz total (340 g total)
1 cup (90 g) broccoli florets
1 cup (70 g) button mushrooms, sliced
2 cloves garlic, minced
1 / 2 cup (75 g) white onion, chopped

Instructions

1. Butterfly each Chicken Breast (Boneless, Skinless) by slicing through horizontally to open like a book; pound gently to an even thickness.
2. Finely chop Button Mushroom, White Onion, Garlic, and Broccoli florets and mix together as the stuffing.
3. Place a portion of the chopped stuffing on each flattened breast and roll tightly, securing if needed with kitchen twine or toothpicks.
4. Place rolls seam‑side down in a skillet over medium heat and cook, turning, until all sides are nicely browned and the chicken is cooked through.
5. Remove rolls, let rest a few minutes, then slice into rounds to reveal the stuffing and serve immediately.