Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Roulade With Asiago and Pine Nuts Recipe
    Lost? Site Map

    Chicken Roulade With Asiago and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    Sue Lau's Note:

    The nutty crumb coating and the cheese are just marvellous in this chicken dish. Easily doubles or triples if you need it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      Place the chicken breast between plastic wrap and pound out to 1/4-inch thickness.
    3. 3
      Remove top layer of plastic and spread onions and cheese on chicken, leaving about 1 inch bare towards the wider end of the breast.
    4. 4
      Season with salt and pepper.
    5. 5
      Beginning at the skinnier end of the breast, start rolling it up tightly, and wrap the roulade in plastic and refrigerate until firm.
    6. 6
      Place the bread, pine nuts, thyme, salt, and pepper in a food processor and process until it is evenly formed into a powder.
    7. 7
      Unwrap the chicken and place it at the top edge of the plastic wrap.
    8. 8
      Spread the crumb mixture evenly on the plastic wrap, and roll the chicken across it until it is covered well.
    9. 9
      Place a toothpick through the chicken if it does not want to hold closed very well; or tie with kitchen twine.
    10. 10
      Heat the oil in an oven-safe skillet and brown roulade, seam side down first, turning gently to brown other sides.
    11. 11
      With seam side down, finish cooking the roulade in the skillet in the oven at 375F for 10 minutes.
    12. 12
      Turn the roulade over, and cook in the oven for 10 minutes more, or until firm.
    13. 13
      Remove toothpicks or twine, if used.
    14. 14
      Place the roulade on a cutting board, and with a sharp knife, cut it into six medallions before serving.

    Ratings & Reviews:

    • on May 30, 2010


      Excellent! we really enjoyed this

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2005


      A little difficult to make the first time a tried it, but a definate keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Roulade With Asiago and Pine Nuts

    Serving Size: 1 (171 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 802.5
    Calories from Fat 485
    Total Fat 53.9 g
    Saturated Fat 6.3 g
    Cholesterol 136.8 mg
    Sodium 480.9 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 2.4 g
    Sugars 3.1 g
    Protein 61.2 g

    The following items or measurements are not included:

    asiago cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes