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 / Gruyere and Chicken Roulade Recipe
    Lost? Site Map

    Gruyere and Chicken Roulade

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
    3. 3
      Cover each filet with a slice of ham, then a slice of Gruyere.
    4. 4
      Set aside one tablespoon chives; sprinkle rest over cheese.
    5. 5
      Roll up chicken; secure with a wooden toothpick or string.
    6. 6
      In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
    7. 7
      Pour off excess oil.
    8. 8
      Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
    9. 9
      Place roulades on a dish, remove toothpick or string and keep warm.
    10. 10
      Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
    11. 11
      Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
    12. 12
      Pour over the sauce and serve immediately, with a selection of baby vegetables.

    Ratings & Reviews:

    • on February 11, 2003


      This was outstanding. I felt like I was eating at a fine restaurant. The chicken was tender and flavorful and the sauce was wonderful. I used heavy cream, as I didn't have any Devon cream (aka clotted cream) - I thought it was just perfect. The directions were very accurate and clear, but do be careful when preparing the sauce - that pan has been in the oven and you will need to use an oven mitt to touch the handle or you will burn yourself. Elegant looking, delicious tasting, and very simple to prepare. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2003



    Nutritional Facts for Gruyere and Chicken Roulade

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.4
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 3.4 g
    Cholesterol 168.2 mg
    Sodium 941.6 mg
    Total Carbohydrate 1.3 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 65.1 g

    The following items or measurements are not included:


    double Devon cream

    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