Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

Dr. & Mrs. Blosveren
Rolled Fried Chicken around Gruyere coated with Mushrooms and Bearnaise sauceuyere. Had it in France 51 years ago on our [Barbara] Honeymoon and have made it ever since. Have shared my recipe/version many times over the years.


  • Large 12" frying pan
  • 12" x 8"" baking pan
  • large piece of Aluminum foil
  • Canola/Safflower oil
  • Large piece of towel paper


  • 4 thick cut boneless, skinless chicken breasts/sliced in half to make 8 thin slice pieces.
  • 1 to 1 ½ cups of Panko seasoned crumbs [you can get GLUTEN FREE ones/4C] ground FINE in a cuisinart blender.
  • 1 egg Mix
  • ¼ cup Pinot Noir wine
  • cup milk stirred in a bowl
  • 8 pieces Gruyere cheese cut into 3" by 1/2
  • 1 package Bearnaise sauce
  • 1 qt portobello mushrooms sliced, with three pats of butter


  • Rinse 8 pieces of chicken breasts/pat dry. Place a piece of Gruyere strip in each piece of chicken and roll it tight.
  • Dip each piece in egg/wine/milk mix, then dredge all over in Panko mix and set on laid out aluminum foil.
  • Heat oil in frying pan to 185* then carefully
  • place each piece of chicken, slightly apart from each other, in skillet and turn as each side becomes golden brown.
  • Put each cooked piece on towel paper to drain excess oil.
  • Lightly sautee the sliced mushrooms in the butter, wine and light amount of salt. Prepare the Bearnais sauce.
  • Place a layer of the 8 pieces of rolled chicken in the baking pan, cover with Bearnaise sauce and top with layer of mushrooms.
  • Bake at 350* for 30 minutes.


Side dishes of Caesar salad and Pomme Frittes make a great French dinner. Bon Appetit! Red or White Vin Sancerre goes wonderfully with this dinner.

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