Sage & Mushroom Stuffed Chicken Roulade

Sage & Mushroom Stuffed Chicken Roulade
This is a nice dish to make when you have guests over. It can be prepped in advance so when your guests arrive it only needs a quick sear and a toss in the oven. It’s also good for lunch with the girls as small plates. All I did was slice them up when done and served just a few slices with salad on the side. They go a long way and are loved by all.

Sage & Mushroom Stuffed Chicken Roulade
2 boneless chicken breasts cut on the bias to make 4 pieces
3-4 slices stale sourdough bread cut into cubes
1 onion diced
3 Tbs butter
1 Tbs olive oil
1 cup chopped button mushrooms
2 cloves garlic
1 bunch fresh sage chopped (about 5 or 6 leaves)
1 /2 cup chicken stock (+)
salt & pepper

Preheat oven to 400°F. Pound each chicken slice to create a thinner larger surface for stuffing. Sweat the onions, garlic, mushrooms and sage in a sauté pan in 1 tablespoon of butter and olive oil on low until tender. Move mixture to a bowl. Add the bread and chicken stock and mix until the ingredients are combined and the bread is moist. You may need to add a little more stock depending on how stale your bread is. Salt and pepper each chicken piece on both sides then spread the mixture evenly over each piece. Roll the chicken and set aside. In the same sauté pan heat the remaining butter until hot. Place each chicken roll seam side down in the pan and sear. Cover with a lid or tinfoil and place in the oven for 25 minutes. Serve with a little sage butter and a salad. Delicious!



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