Chicken and Cheese Roulade – Куриный Рулет с Сыром

For holiday dinners, most Slavic tables are graced with a plate of narezki, (нарезки), in other words sliced deli meats and cheeses, which are enjoyed as appetizers. Many different types of homemade roulades are prepared, not only for their tastiness, but also for their gorgeous presentation. 

Roulades are very convenient for dinner parties and holiday dinners since they are made ahead of time and then sliced and served cold. I have always enjoyed this Chicken Roulade encased in a cheesy, souffle-like crust and love making it throughout the year. However, I don’t make it for holiday affairs only. I make this roulade and then pack it in a sandwich for our lunches at work. Add some bread and tomatoes or pickles, and you are all set for the entire week or two. What a great way to change the routine from the same boring sandwich. 

 

Yields: 1 (15 inch) roulade

Ingredients:

4 eggs

4 Tablespoons mayonnaise

1 pound mozarella cheese

2 lbs boneless skinless chicken thighs

1-1/2 pounds ground chicken

salt, freshly ground black pepper

1/2 teaspoon onion powder and garlic powder, each

1/2 teaspoon Montreal Chicken seasoning, optional

Preheat the oven to 350 degrees. 

Line a 15×10.5 inch rimmed baking sheet with heavy duty aluminum foil and spray with oil. Do not use regular aluminum foil for this. It won’t work. 

Whisk the eggs and mayonnaise together. IMG_8028Grate the cheese on the small holes of a box grater. IMG_7623Combine the cheese with the eggs. IMG_8039Spread evenly onto the prepared baking sheet. IMG_8046Bake for 15 min. IMG_8048Meanwhile, pound the chicken thighs to about 1/4 inch in thickness. Season on one side with salt and pepper. 

In a medium bowl, season the ground meat with 3/4-1 teaspoons salt, 1/2 teaspoon freshly ground black pepper, onion and garlic powder and the chicken seasoning. 

Peel the aluminum foil off the egg and cheese layer. Take your time and use a thin spatula to help you. If it tears a little, don’t worry; it will meld together when you bake it. IMG_8058Place the egg and cheese layer on top of a sheet of parchment paper. Spread the chicken thighs, seasoned side down, in a single layer on top of the cheese layer. Season the unseasoned side of the chicken with salt, pepper. IMG_8063Spread the ground meat in a thin layer on top of the chicken thighs. IMG_8067Use the parchment paper to help you roll up the roulade, starting with the long side. IMG_8075Roll it as tightly as you can, without breaking it, of course. IMG_8077Roll it up in the parchment paper, also as tightly as you can, and tie the ends with kitchen twine. IMG_8084Wrap it in two layers of aluminum foil. IMG_8086Place on a rimmed baking sheet and bake at 350 degrees for 1 1/2 hours.

Cool and store in the refrigerator. When it’s completely cold, take off the aluminum foil and peel off the parchment paper. IMG_8088I usually cut the roulade in half and wrap it well in parchment paper and then in aluminum foil again or in a large ziptop bag. IMG_8105Just make sure it’s wrapped well, so it stays as fresh as possible. It will last for weeks in the refrigerator if you store it well.IMG_8126

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Chicken and Cheese Roulade

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  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 1 (15 inch) roulade 1x
  • Category: Entree
  • Cuisine: Russian

Ingredients

Scale
  • 4 eggs
  • 4 Tablespoons mayonnaise
  • 1 pound mozzarella cheese
  • 2 lbs boneless skinless chicken thighs
  • 1–1/2 pounds ground chicken
  • salt, freshly ground black pepper
  • 1/2 teaspoon onion powder and garlic powder, each
  • 1/2 teaspoon Montreal Chicken seasoning, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a 15×10.5 inch rimmed baking sheet with heavy duty aluminum foil and spray with oil. Do not use regular aluminum foil for this. It won’t work.
  3. Whisk the eggs and mayonnaise together.
  4. Grate the cheese on the small holes of a box grater.
  5. Combine the cheese with the eggs.
  6. Spread evenly onto the prepared baking sheet. Bake for 15 min.
  7. Meanwhile, pound the chicken thighs to about 1/4 inch in thickness.
  8. Season on one side with salt and pepper.
  9. In a medium bowl, season the ground meat with 3/4-1 teaspoons salt, 1/2 teaspoon freshly ground black pepper, onion and garlic powder and the chicken seasoning.
  10. Peel the aluminum foil off the egg and cheese layer. Take your time and use a thin spatula to help you. If it tears a little, don’t worry; it will meld together when you bake it.
  11. Place the egg and cheese layer on top of a sheet of parchment paper.
  12. Spread the chicken thighs, seasoned side down, in a single layer on top of the cheese layer.
  13. Season the unseasoned side of the chicken with salt, pepper.
  14. Spread the ground meat in a thin layer on top of the chicken thighs.
  15. Use the parchment paper to help you roll up the roulade, starting with the long side. Roll it as tightly as you can, without breaking it, of course. Roll it up in the parchment paper, also as tightly as you can, and tie the ends with kitchen twine.
  16. Wrap it in two layers of aluminum foil.
  17. Place on a rimmed baking sheet and bake at 350 degrees for 1 1/2 hours.
  18. Cool and store in the refrigerator. When it’s completely cold, take off the aluminum foil and peel off the parchment paper. I usually cut the roulade in half and wrap it well in parchment paper and then in aluminum foil again or in a large zip-top bag. Just make sure it’s wrapped well, so it stays as fresh as possible. It will last for weeks in the refrigerator if you store it well.

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36 Comments

  • Natasha of Natashaskitchen.com

    My aunt makes a good one too, but I’ve never tried it myself. Thank you for posting!! Looks wonderful!

  • Katya B.

    I made this about a month ago and it was gone before I knew it! I didnt have ground chicken, so I made it with just chicken tights, and used pepper jack instead, and although my hubby loved it, it was a little too spicy for me. I am about to make it again and will do half pepper jack, half colby jack. Thank you for sharing great recipes, Olga!

  • Svetlana

    I’ve been looking for this recipe since I got married more then half a year ago, FINALLY found it on your beautiful website. Thank you so much!! Will try ASAP 🙂

  • MARY

    what if i just want to use the ground chicked with out the chicked tights. do i bake it for 1.5 hours or do i need to decrease the amount of baking time? thank you for your recipes they area awesome!

    • olgak7

      Hi Mary,
      You probably would need to decrease the baking time, however, I have never done it without the chicken thighs, so I don’t know how long you would need to bake it.

  • Natasha Yelfimov

    I make the same roulade, but I only use chicken фарш and I add shredded parsley(I love parsley, so I add it everywhere:))
    Since holidays are near I will make this with chicken thighs as well.

      • Natasha Y

        Olya, I made this roulade! I like it with chicken things, mine turned out to be a little bit darker than yours on the picture, I guess my oven is a little bit crazy:) but it’s delicious! My kids love it too, they say: мама, можно ту вкусную колбаску:)
        Merry Christmas to your family!

        • olgak7

          Awww…. How cute! If it passed the little ones’ test, that’s thttps://www.olgasflavorfactory.com/wp-admin/edit-comments.php#comments-formhe most important part. Merry Christmas to you too!

          • Natasha Y

            Olga, today I made this roulade again and I used heavy duty non-stick Reynolds wrap and the egg/cheese layer DID NOT stick to the aluminum foil. So heat time you are making this roulade try the HEAVY DUTY NIN-STI K REYNOLDS WRAP, works wonderfully! Thought I should share;)

          • olgak7

            I always use HEAVY DUTY aluminum foil and it always comes off with no problem, Natasha. That’s why I specified to use that particular aluminum foil, not the regular kind.

          • Natasha Y

            Yes, I used heavy duty aluminum foil and it would still stick to the foil, but not with heavy duty NON-STICK aluminum foil 😉

          • olgak7

            I just spray the aluminum foil with oil and it comes off like a dream. I’m glad the non-stick one works awesome too:). It’s always great to have options that WORK. Thanks so much for sharing, Natasha!

  • vikulya

    Olga, I really want to make this rulade. But I don’t have this kind of size of baking pan. Can I use two smaller ones? Or I have one that’s glass and just tiny smaller than yours? Thank you 🙂

    • olgak7

      Use the baking sheet that you have. You can make two smaller ones also. You will have to bake it for less time, but I can’t tell you the time, since I’ve never made it smaller.

  • Olya D

    If you don’t have heavy duty foil, you can just spray regular foil, & put breadcrumbs before applying the grated cheese, and it comes off easily…but we spread the grated cheese over the bread crumbs first, then pour the egg/mayo mixture over it, so tht might make a difference too. I love this roulade!

  • Lana

    Olga, I really want to try this roulade but its size intimidates me a bit. 🙂 Is there any chance that this freezes well? For example, if I were to place half of it in the freezer for later.
    Thanks in advance! Your recipes have been a blessing!!!

    • olgak7

      Hi Lana!
      I’ve never tried to freeze it, so I can’t say for sure. However, it stores very well in the refrigerator for a LONG time; a few weeks for sure. How about sharing half of it with family or friends?

  • Nela

    Just made this last night for a New Years party we are going to & all I have to say is yum!!!! (I sliced the ends off for better presentation so I was able to try some) I used ground turkey with the chicken thighs & I’m surprised how well it taste. (P.S. I love this website, hubby says thanks to ‘Olga’ we always have ‘never fail’ recipes at hand)

  • Lena

    Olga, just made this roulade and it turned out wonderful! I used ground turkey instead of ground chicken, because that’s what I had 🙂 It worked great. I also added a bit of parmesan cheese, since I didn’t have enough of mozzarella. But just wanted to thank you. Keep posting these wonderful recipes!

  • Valentina

    I am eating this as I type and it is amazing! So juicy! Cant wait for my husband to try it. Thank you for such a great recipe!

    • olgak7

      Yay! I snack on the things that I cook while waiting for my husband to get home too:). This is one of my favorites. You inspired me to make it again.

    • olgak7

      Thank you, Marta. I love childhood favorites like this one too. This recipe has been in our family for years, so I am just blessed to pass it along to you.

  • Viktoriya

    Hi, Olga)
    we havent heard from you ever since Christmas. I really hope you are doing well and boys are well also.
    Question: can i make this rulade about 5 or 6 days prior and store it as you mentioned in fridge or freezer?
    will the taste differ after freezing?

  • Atalya

    Hi Olga!
    I made your chicken and cheese roulette for 20th time now, as estimate. It turns out good every time. I was struggling with removinf chese/eggs once it was baked even from heavy duty aluminum foil. I found one (dont remember what store) by Reynolds Wrap heavy duty NON-STICK and used it this time. And oh my!!! What a difference it made! Came right off, didn’t have to use any utensils to scrape it off. Wanted to pass it on to you (incase you didn’t come across this aluminum foil yet).
    Thank you for all the recipes you post! I come to your site again and again.
    Natalya

  • Julie

    Olga, so I’ve made this recipe lots of times before and it’s delicious we all love it in my family. This time I was very tired when I was making it and accidentally over salted the stuffing part , I can’t believe thAt it happened I think I misread and added 2 teaspoons of salt:(((( i tried it and its way too salty is there any way to save such a huge pice of delicious roulade? I’m desperate 😖🤯



  • Lena

    Hi Olga! Thank you for sharing your yummy recipes with us! Quick question, for the ground chicken part, do you use ground chicken thighs or ground chicken breast? Thanks so much!

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