Skip to main content
Main

Chicken Roulade Appetizers

A baked chicken roulade with a creamy filling of cooked chicken, toasted almonds, parsley, green onions, curry powder, cayenne pepper, and mayonnaise.

From the Recipes Wiki (Fandom) · 19 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Roulade Appetizers

Oven375°F
Time15 to 20 minutes

Ingredients

Directions

Prepare the pan

  1. Lightly grease a 15 x 10 inch jelly‑roll pan or baking sheet with edge. Line with parchment paper or foil, shiny side up.

  2. Coat generously with butter or margarine and flour lightly.

Make the base

  1. In a medium saucepan over medium heat, melt butter or margarine. Stir in flour and cook for 1 minute.

  2. Cook and stir until mixture comes to boil, then simmer for 2 minutes. Remove from heat.

  3. Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.

  4. Season with salt, nutmeg, and pepper. Pour into a medium bowl and cool slightly.

  5. Beat egg whites with cream of tartar until stiff but not dry. Gently fold into sauce.

  6. Spread mixture in prepared pan.

Bake and assemble

  1. Bake in a 375‑degree oven for 15 to 20 minutes or until golden and the top feels firm.

  2. Let stand 5 minutes.

  3. Invert roulade on a clean tea towel. Carefully peel off paper in strips.

  4. Cool completely.

  5. Cut crosswise in half to make 2 rectangles.

  6. Combine all ingredients. Spread filling over both rectangles.

  7. Starting with a 10‑inch side, roll up both rectangles.

  8. Wrap separately with plastic film and refrigerate for at least 1 hour.

  9. May be prepared 2 days ahead. Cut into 1/2‑inch slices.

Nutrition, whole recipe (rough)

1087Calories
61 gProtein
37 gFat
124 gCarbs
What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Nutmeg1 tsp ground (2.2g)12
Turmeric1 tsp ground (3g)9
Chili1 tsp (2.7g)8
Almond1 almond (1.2g)7
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter or margarine
Adds fat and richness to the pan coating and the base sauce.
All-purpose flour
Thickens the milk into a sauce that gives the roulade its body.
Egg yolks
Enrich the sauce and help set the baked base as they cook.
Egg whites
Whipped into foam to lighten the batter and make the roulade rise.
Milk
Forms the liquid base of the sauce that carries the other ingredients.
Chickens
Provide the main protein and savory flavor of the filling.

The step that matters

Folding in the egg whites. Fold gently so the whipped whites keep their air. Deflated whites give a dense, flat roulade instead of a light, risen one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes