Recipe Overview
Rolled Chicken Breast Salad is a substantial composed salad built with the logic of a plated entrée. The chicken is filled with button mushrooms, roasted peppers, Groviera, shallot and parsley, then roasted, rested, sliced and arranged over mixed greens. The house Balsamic Fig Glaze adds a sweet-acid finish that balances the savory filling.
Why This Page Matters
This recipe combines butterflying, pounding, sautéing, stuffing, rolling, roasting, temperature control, resting and composed plating. Its integrated ingredient records let those needs flow into labor, station production, inventory, purchasing and Menu Builder quantities.
Connected Experience
Serving changes scale every weighted ingredient, the Live Inventory preview and labor cost per serving. The chicken parent record, published produce, herb, oil, cheese and seasoning identities, plus the house Balsamic Fig Glaze all register through the shared Ingredients Engine.
Ingredients
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Chicken Breast — 340 g, butterflied and pounded thinchicken_breast
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Extra Virgin Olive Oil — 27 g, divided between filling, roulade and greensOIL-0001
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Mixed Roasted Bell Peppers — 57 g total, red + yellow + green, roasted and choppedVEG-BELL-RED · VEG-BELL-YELLOW · VEG-BELL-GREEN
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Button Mushrooms — 70 g, small and choppedbutton_mushrooms
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Shallot — 30 g, finely dicedVEG-SHALLOT-001
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Italian Flat-Leaf Parsley — 30 g, choppedHERB-PARSLEY-FLAT
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Groviera / Gruyère Cheese — 57 g, gratedTC-DAIRY-GROVIERA-001
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Culinary Salt / Sea Salt — 1 pinch, to tasteSPICE-SALT-0001
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Fresh Ground Black Pepper — 1 pinch, to tasteSPICE-PEPPERCORN-BLACK
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Mixed Greens / Spring Mix — 57 g, baby mixed greensmixed_greens
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Balsamic Fig Glaze — 40 g, finished house glazebalsamic_fig_glaze
Preparation
- Heat the oven to 375°F (190°C) and line a sheet pan.
- Warm about 1 tablespoon of extra-virgin olive oil in a skillet. Sauté the button mushrooms and shallot with a pinch of salt until the released moisture cooks off. Cool, then fold in the roasted bell peppers, Italian flat-leaf parsley and grated Groviera / Gruyère.
- Season the butterflied, pounded chicken breast with culinary salt and freshly ground black pepper. Spread the filling evenly over the surface, leaving a small border. Roll tightly, secure with kitchen twine or toothpicks, and brush with the remaining olive oil.
- Roast for 18–22 minutes, until the thickest point reaches 165°F (74°C). Rest for 5 minutes, then remove the twine or toothpicks and slice into clean rounds.
- Toss the mixed greens lightly with a few drops of olive oil and a pinch of salt. Plate the greens, arrange the warm chicken roulade slices on top, and finish with the house Balsamic Fig Glaze.
Chicken Roulade + Balsamic Fig Glaze Connected
The recipe now combines a protein foundation record with synchronized produce, herb, cheese, oil and seasoning identities, plus the house Balsamic Fig Glaze production recipe. That keeps Menu Builder, Salad Station, inventory and purchasing aligned with the same ingredient records.
Chef Notes
Cool the mushroom-and-shallot mixture before adding the cheese, roll the chicken tightly, and rest the roulade before slicing so the filling stays compact and the rounds remain clean. Keep the greens lightly dressed so the warm chicken remains the focus.
Service Suggestions
- Serve the roulade slightly warm over cool greens for temperature contrast.
- Apply Balsamic Fig Glaze as a controlled finishing line rather than a heavy dressing.
- Suitable for lunch menus, composed entrée salads and catering service.
- Contains milk from Groviera / Gruyère; verify all packaged ingredients for gluten-free service.
| Calories | 420 kcal |
| Protein | 40 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Fiber | 2 g |
| Cholesterol | 135 mg |
| Sodium | 780 mg |