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Main dishes

Chicken roulade with mushrooms and garlic

Name: Chicken roulade with mushrooms and garlic
Yield: 6 servings
Cuisine: Slovak
Ingredients: 700-800 g Chicken breasts; 150-200 g Button mushrooms; 150 ml Heavy whipping cream; 3 Egg whites; 20 g Gelatin; to taste Salt and pepper; as needed Sweet paprika; to taste Cilantro; 4 Garlic cloves

Ground chicken roulade with button mushrooms, cream, egg whites, and garlic, simmered and sliced. Serves 6, warm or chilled.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 267 kcal per serving · High-protein recipe · 35 g protein per serving

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Recipe at a glance

Prep time: 1 hr
Cook time: 1 hr
Servings: 6 servings
Difficulty: Easy

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Chicken roulade with mushrooms and garlic is a tender roll made from ground chicken breasts that slices neatly. Finely chopped button mushrooms, egg whites, cream, and gelatin are mixed into the meat; the gelatin helps the roulade firm up as it cools. The mixture is seasoned with cilantro, paprika, and crushed garlic, then divided among three sheets of parchment paper, rolled up, and tied with kitchen twine. The entire preparation takes about an hour, and the roulade tastes good warm or cold.

Ingredients

6 servings

Chicken breasts 700-800 g
Button mushrooms 150-200 g
Heavy whipping cream 150 ml
Egg whites 3
Gelatin 20 g
Salt and pepper to taste
Sweet paprika as needed
Cilantro to taste
Garlic cloves 4

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Instructions

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Lightly grind the chicken breasts in a meat grinder. Combine the meat with the finely chopped button mushrooms in a bowl, mix thoroughly, and season with salt, pepper, cilantro, and a little sweet paprika.
Add 4 crushed garlic cloves, the egg whites, and the powdered gelatin. Finally, pour in the cream and mix everything thoroughly again.
Prepare three sheets of parchment paper. Place a portion of the chicken mixture on each sheet, roll it up, and tie securely with kitchen twine.
Place the roulades in a large pot, cover with boiling water, and cook for about an hour.
Remove the cooked roulades, let cool, and refrigerate for about 5–7 hours. Serve cold.

Tip: Keep the water at a gentle simmer; a vigorous boil could tear the wrapping and allow water into the meat. Slice the chilled roulade with a sharp, thin-bladed knife.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 267 kcal
Protein: 35 g
Carbohydrates: 3.0 g
of which sugars: 1.5 g
Fat: 12 g
of which saturates: 6.5 g
Fiber: 0.5 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracia roláda so šampiňónmi a cesnakom