Wild Garlic Stuffed Chicken Roulade

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My neighbor, Barbara, brought me wild garlic, a couple of days ago, that she foraged. Wild garlic is a wild-growing part of the allium family which includes chives, leeks, onions and garlic. It’s found in Europe and Northern Asia from the beginning of March to May. The best time to harvest it however, is when it’s young. Once it’s produced flowers open, it becomes tough to chew as the leaves get older and it tastes bitter. One of the benefits of wild garlic is that is believed to be most efficient at lowering blood pressure.

I’m a huge fan of wild garlic featured dishes. I enjoy it’s very strong and spicy garlicky taste.

I made wild garlic stuffed chicken roulade last thursday and my family could’nt get enough of it. Since wild garlic is seasonal and not found everywhere, one can substitute it with spinach, fresh basil or leeks.

This dish is a perfect treat for your family, especially on sundays or when having guests over. It’s very easy, cheap and uses just a few ingredients. However, rolling the roulades is quite time consuming, especially for roulade newbies. But with time, you guys will become pros.

Wild garlic stuffed chicken roulade can be served with homemade bread, rice, baked potatoes or pasta.

Looking for more low carb recipes?

Now let me show you step-by-step how to make roulades with sauce like a pro.


Wild Garlic Stuffed Chicken Breasts

Yield: 4 Servings
Prep Time: 30 min
Cook Time: 20 min

You need
For roulades:

150 g (5.3 ounces) wild garlic/spinach/fresh basil/leek
4 boneless skinless chicken breasts, ca. 200 g (7 oz) each
salt and pepper
16 bacon slices
1 tablespoon cream cheese

ca. 3 tablespoons olive oil for searing

For the sauce:

2 tablespoons cream cheese
1 tablespoon sour cream
4 wild garlic leaves (or of whatever you’re using)
½ teaspoon mustard
¼ teaspoon lemon juice/vinegar
250 ml (1 cup) vegetable stock
2 tablespoons flour
1 tablespoon butter

Stuffed chicken breasts step by step photo recipe

Wash wild garlic leaves very well and blanch them. Let cool and squeeze out the water. I used the hands.


Rinse the chicken and dry it with paper towels. Cut a pocket into each and every chicken breast to hold the filling.

Season with salt and pepper.

Rub the pockets with cream cheese and stuff with grated cheese and wild garlic.

Close the pockets and wrap with bacon around them. You need 4 bacon slices per roulade. Use toothpicks to fix the bacon.


Preheat the oven to 200 °C with the empty roasting pan that you’ll be using later in it. (In this way the bacon will become nicely crispy later).

Heat oil in medium skillet over medium – high heat until shimmering. Sear the roulades on all sides.

Transfer them to the preheated roasting pan and bake for 20 minutes.

In the meantime wash the 4 wild garlic leaves and chop them in small pieces.

Heat the skillet that you previously used to sear the roulades. Melt the butter and add the chopped leaves. Saute for 2 minutes.

Add all the sauce ingredients except vegetable stock. Mix well.

Add vegetable stock to the mixture slowly while whisking continuously, until very smooth.

Bring to a boil and let simmer for 5 – 8 minutes, stirring constantly. Season with salt and pepper.

Serve immediately. I served it with basmati rice.

Enjoy!

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram!

Wild Garlic Stuffed Chicken Breasts

This dish is a perfect treat for your family, especially on sundays or when having guests over. It's very easy, cheap and uses just a few ingredients. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American, German, Italian
Keyword: how to, Low carb, stuffed chicken, stuffed chicken breasts, wild garlic
Servings: 4 servings
Author: Ester from esterkocht.com

Ingredients

For the stuffed chicken

  • 150 g (5.3 ounces) wild garlic/spinach/fresh basil/leek
  • 4 boneless skinless chicken breasts,  ca. 200 g (7 oz) each
  • 16 bacon slices
  • 1 tablespoon  cream cheese
  • salt and pepper to taste
  • 3  tablespoons olive oil for searing

For the sauce

  • 2  tablespoons cream cheese
  • 1  tablespoon  sour cream
  • 4 wild garlic leaves (or of whatever you're using)
  • ½  teaspoon  mustard
  • ¼  teaspoon lemon juice/vinegar
  • 250  ml (1 cup) vegetable stock
  • 2 tablespoons  flour
  • 1 tablespoon  butter

Instructions

  • Wash wild garlic leaves very well and blanch them. Let cool and squeeze out the water. I used the hands.
  • Rinse the chicken and dry it with paper towels. Cut a pocket into each and every chicken breast to hold the filling. Season with salt and pepper. Rub the pockets with cream cheese and stuff with grated cheese and wild garlic. Close the pockets and wrap with bacon around them. You need 4 bacon slices per roulade. Use toothpicks to fix the bacon.
  • Preheat the oven to 200 °C (392 °F) (with both top and bottom heat), with the empty roasting pan that you'll be using later in it. (In this way the bacon will become nicely crispy later).
  • Heat oil in medium skillet over medium - high heat until shimmering. Sear the roulades on all sides. Transfer them to the preheated roasting pan and bake for 20 minutes.
  • In the meantime wash the 4 wild garlic leaves and chop them in small pieces. Heat the skillet that you previously used to sear the roulades. Melt the butter and add the chopped leaves. Saute for 2 minutes. Add all the sauce ingredients except the vegetable stock. Mix well. Add the vegetable stock to the mixture slowly while whisking continuously, until very smooth. Bring to a boil and let simmer for 5 – 8 minutes, stirrying constantly. Season with salt and pepper.
    Serve immediately. I served it with basmati rice.

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2 Comments

  1. Greetings. I’m on a food journey and it’s been great to start a new food chapter under Esters guidance. So helpful and simplistic! Made the chicken roulade and it turned out amazingly! It was lit! Just baked the apple crumble and as a beginner I’ll improve with more practice. Keep dishing up recipes Ester..we see you girl!

    • Thanks so much, Tumelo! I appreciate the kind words so much! I wish you all the best on your food journey!

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