Phyllo Chicken Herb Roulade with Roasted Tomato Jam. An easy to prepare, impressive dinner party recipe that can be prepared in advance and just pop into the oven when your guests arrive.
This Phyllo Chicken Herb Roulade is one of my favourite recipes for a dinner party. In fact I’ve used it twice this past month when entertaining friends.
I like it so much because it really is pretty easy, looks great on the plate, and all of the preparation can be done in advance. I just pull the cookie sheet with the wrapped chicken breasts from the fridge and pop it into the oven for only about 30-40 minutes before serving.
That leaves plenty of time for a pre-dinner drink and hors oeuvre’s. There’s nothing worse than an over-scheduled dinner party where everything seems rushed. This recipe will have you spending far more time around the table than in the kitchen.
We served it last time with some Sweet Potato Mash and Lemon Buttered Asparagus. The complete menu was a complete hit at both dinner parties over the last couple of weeks as was our favourite simple, impressive dessert, a super, easy Blueberry Sour Cream Flan!
I’ve also made extra of these Phyllo Chicken Herb Roulade bundles in the past and frozen them uncooked. They thaw and cook up quite well, so make enough to serve another great easy meal later.
The Roasted Tomato Jam also freezes really well and can almost always be found in my freezer.
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An economical tip for chicken breast and chicken stock.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
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Originally published August 5, 2010.
- 6 medium vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- 4 large boneless skinless chicken breasts
- 1/2 cup chopped fresh herbs I've used basil, oregano, sage and chives here.
- 2 cloves very finely minced garlic
- 2 tbsp extra virgin olive oil
- salt and pepper to season
- 1/3 cup melted butter or a little more
Toss together all of the ingredients in a shallow baking dish and bake at 350 degrees F for about an hour.
Stir occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
Serve warm with the chicken roulade.
Begin by butterfly cutting the chicken breasts and laying them flat on the cutting board. Alternatively you can place each chicken breast between 2 sheets of plastic wrap and pound the chicken out to a half inch thickness with a flat mallet.
Season the chicken breasts with salt and pepper.
Mix together the herbs, garlic and olive oil into a paste.
Divide the herb mixture between the four chicken breasts and spread all over the entire surface of the butterflied pieces.
Roll the chicken breasts up and set aside.
The phyllo sheets I use measure about 12x18 inches which I cut in half to make 12x9 inch sheets; I use 4 of these half sheets per chicken breast.
Brush each sheet with melted butter and stack 4 of them together.
Place one rolled chicken breast in the centre of the shorter side of the phyllo sheets near the edge.
Bring the two longer sides on the phyllo up over the ends of the chicken breasts and then roll the chicken breast up. (Similar to the method used to make spring rolls.)
Place the wrapped chicken breast, seam side down, on a silicone or parchment lined cookie sheet.
Bake at 375 degrees F for about 30-40 minutes depending upon the size of the chicken breasts you use. I use a meat thermometer to test them and make sure that the temperature at the centre of the chicken breasts is 175 degrees F or greater before taking them out of the oven.
Let the chicken rest for 5-10 minutes before serving with the roasted tomato jam.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.