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Mushroom Stuffed Chicken Rolls & Tahini Squash

A masterclass in poultry architecture and flavor layering. This elegant roulade features tenderized chicken breasts encased in a golden panko crust, wrapped around a molten core of provolone and herbed wild mushrooms. Paired with a deeply savory, tahini-glazed roasted acorn squash.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Herbed Mushroom Core
  • 2 tablespoons unsalted butter
  • ½ pound fresh assorted wild mushrooms sliced (about 2 cups)
  • 2 tablespoons chopped fresh basil purple basil preferred
  • ½ teaspoon Herbs de Provence
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Chicken Roulade Build
  • 4 large boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 1 cup Panko breadcrumbs
  • 4 1-ounce slices Provolone cheese
The Tahini Acorn Squash
  • 1 medium acorn squash seeded and cut into 3-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon tahini paste
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon Ponzu sauce
  • 4 to 5 green onions cut diagonally and thinly sliced (about ½ cup)
  • ¼ teaspoon crushed red pepper flakes

Method
 

The Mushroom Duxelles
  1. Melt the butter in a non-stick skillet over medium-high heat.
  2. Add the sliced wild mushrooms and sauté until their moisture releases and they become deeply golden, about 5 minutes.
  3. Stir in the fresh basil and Herbs de Provence. Season aggressively with the kosher salt and coarse black pepper.
  4. Remove from heat and allow the mushroom mixture to cool to room temperature so it doesn't melt the cheese during assembly.
The Architectural Roulade Prep
  1. Place the chicken breasts one at a time between two sheets of heavy parchment paper.
  2. Using a heavy meat mallet, gently but firmly pound the chicken out to an even ¼-inch thickness.
  3. Brush both sides of the flattened chicken breasts lightly with olive oil and season evenly with salt and pepper.
  4. Place the Panko breadcrumbs into a shallow dish. Dredge each chicken breast in the crumbs, pressing firmly so the coating adheres securely to the meat.
The Stuffing & Bake
  1. Preheat the oven to 350°F. Generously coat a ceramic baking dish with vegetable oil spray.
  2. Lay the breaded chicken breasts flat on your clean work surface. Place one slice of Provolone cheese in the exact center of each breast.
  3. Spoon the cooled mushroom mixture evenly over the cheese.
  4. Carefully and tightly roll the chicken breasts up around the filling, creating a sealed cylinder (roulade).
  5. Place the chicken rolls seam-side down into the prepared baking dish to ensure they remain sealed while cooking.
  6. Bake until the chicken is cooked through and the Panko crust is crisp and golden brown, about 30 to 40 minutes.
The Tahini Squash Glaze
  1. Increase the oven temperature to 400°F (or utilize a second oven if available).
  2. Place the acorn squash pieces onto a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper.
  3. Roast the squash until it is just tender and beginning to caramelize, about 15 to 20 minutes.
  4. While the squash roasts, whisk together the tahini paste, sesame oil, and Ponzu sauce in a small bowl. Stir in the sliced green onions and crushed red pepper flakes.
  5. Remove the squash from the oven, pour the tahini glaze evenly over the pieces, and return the pan to the oven for a final 5 minutes until the squash is very tender and heavily glazed.
  6. Serve the stuffed chicken rolls immediately alongside the warm tahini squash.