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Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

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 1/2 cups of Panko seasoned crumbs [you can get GLUTEN FREE ones/4C] (ground FINE in a cuisinart blender. )
  • 1 egg Mix
  • 1/4 cup Pinot Noir wine
  • 1/3 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)

  1. Rinse 8 pieces of chicken breasts/pat dry. Place a piece of Gruyere strip in each piece of chicken and roll it tight.

  2. Dip each piece in egg/wine/milk mix, then dredge all over in Panko mix and set on laid out aluminum foil.

  3. Heat oil in frying pan to 185* then carefully

  4. place each piece of chicken, slightly apart from each other, in skillet and turn as each side becomes golden brown.

  5. Put each cooked piece on towel paper to drain excess oil.

  6. Lightly sautee the sliced mushrooms in the butter, wine and light amount of salt. Prepare the Bearnais sauce.

  7. Place a layer of the 8 pieces of rolled chicken in the baking pan, cover with Bearnaise sauce and top with layer of mushrooms.

  8. 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.

Dinner, Main Course