Herbed Chicken Roulade with White Wine Sauce

Big congrats to the student culinary team at The Art Institute of Tucson for cooking up a bronze medal performance at the American Culinary Federation‘s Arizona State Student Team Championship!


The students will advance to the next round in March, in Oakland, CA, to compete against the other state teams from the Western Region.

Below is the recipe for the entrée that the team prepared:

Herbed Chicken Roulade with White Wine Sauce


  • 2 Chicken Breasts
  • 2 Chicken Thighs
  • 2 Chicken Tenders
  • 2 Chicken Legs
  • 6 oz. Gruyere Cheese
  • 6 sm. White Mushrooms
  • 1 ea. Garlic Clove
  • 1 Sprig Thyme
  • 1 Sprig Rosemary
  • 1 c. Spinach
  • 3/4 c. Heavy Cream
  • 1 c. Flour
  • 4 oz. Butter
  • 4 oz. Blended Oil
  • 4 oz. Clarified Butter
  • Salt and Pepper to taste
  1. Slice mushrooms put in pan with small amount of butter and saute
  2. Start to take meat from the chicken tenders and legs and dice and put in the robocoupe
  3. Fine chop herbs and put into robocoupe, add cheese, sauteed mushrooms, and spinach
  4. Start to blend, slowly add heavy cream until texture is a fine paste, then remove a small amount and cook off to make sure you have the right flavors, add more salt and pepper if needed.
  5. Remove skin from the legs, thighs, and breasts and dispose of
  6. Lay plastic, filet the chicken breast, lay beside the thigh meat, cover with plastic and pound until wide enough to roll the roulade.
  7. Put roulade mixture into piping bag and cut tip, evenly pipe onto chicken breast about 1 1/2 inches, then roll chicken around your filling and truss
  8. Add flour, salt and pepper to cake pan, then salt and pepper the roulade.
  9. Roll the roulades in the flour and shake off and set aside.
  10. Get med saute pan smoking hot, add oil and then place your roulades in pan, roll around to brown all sides, add clarified butter to finish
  11. Remove roulade and place in 9-inch cake pan and finish in oven.

Tourned Potatoes

  • 15 Tourned Par Cooked Potatoes
  • 2 oz. Blend Oil
  • 2 oz. Clarified Butter
  1. Heat oil in pan over med heat, then add clarified butter
  2. Add par cooked potatoes
  3. Keep potatoes constantly turning in pan to get an even gold brown color

Glazed Julienned Carrots and Chard

  • 2 Bunches Rainbow Chard
  • 4 oz. Julienned Carrots
  • 1 c. Chicken Stock
  • 2 oz. Butter
  • 1/2 oz. Sugar
  • Salt and Pepper to taste
  1. Separate the stalks of chard from the leafy greens
  2. Julienne the stalks and chiffonade the leafy greens
  3. Set greens aside
  4. Par cook the carrots and stalks of chard
  5. Heat a med. saute pan over met heat with 1 oz. butter, add carrots and chard
  6. Let cook, add chicken stock and let reduce a little, add sugar, salt and pepper then taste to adjust
  7. Let reduce to a glaze and then toss in the chiffonade greens last. Toss to coat and slightly wilt.

White Wine Sauce

  • 2 oz. Onion
  • 4 oz. Heavy Cream
  • 1 c. Chicken Stock
  • 1/2 c. White Wine
  • 2 oz. Butter
  • 1 Garlic Clove
  1. Take same pan you use for chicken and set over med heat, add 1 oz. butter and onion, cook until soft.
  2. Add garlic and cook until light brown
  3. Add white wine sauce and reduce
  4. Add chicken stock and reduce
  5. Finish with heavy cream, reduce slightly and add butter, then strain into bain marie

Nutrition Facts: 4 Servings
Amount Per Serving: Calories 1097, Carbohydrates 29g, Fat 72 g, Protein 52g, Sodium 854g, Sugar 7g

Erica Dombrowski - Tucson Foodie's Spring 2014 Intern

Sonoran Restaurant Week is happening in
00 days
00 hr
00 min
00 sec