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Chicken Roulade In Cream Of Mushroom Sauce


  • 3 boneless chicken breasts
  • 1 sheet of saran wrap
  • 3-4 button mushrooms sliced
  • 1 bag fresh spinach
  • 1/2 onion chopped
  • 2-3 cloves garlic minced
  • 2=3 tbsp olive oil
  • salt and black pepper to taste
  • 1 cup shredded cheese
  • 1 sm can of condensed cream of mushroom soup
  • 2 cups water
  • a few clean toothpicks


  • Heat up oil in a pan. Sauté garlic and onions, then add the mushrooms and spinach to cook. Season with salt and black pepper. Set aside.
  • Slice the boneless chicken breast in the middle. Place the chicken breasts in a meat board then cover with saran wrap. Pound each side thinly and to tenderize. Do this in batches.
  • Lay 1 piece of pounded chicken breast in a board. Spoon some of the mushrooms and spinach mixture then top with some shredded cheddar cheese. Roll it up tightly and secure ends with toothpick. Repeat for the remaining chicken breasts.
  • Pour the cream of mushroom soup in a skillet pan. Add water, season with salt and black pepper. Stir together. Add the stuffed and rolled up chicken breasts.
  • Cover the pan to cook for 35-40 minutes. Stir and coat the chicken occasionally with the sauce.
  • VOILA! (3 boneless chicken breast should make 6 but I was able to make 7 because a couple of them were too big so I sliced them in 3.)