Royal Temptations - Free Recipe





Irish Chicken Rolls

Irish Chicken

This recipe came about because I was asked for a gift certificate for a Dinner Party as a Wedding present. The groom was of Irish descent and the givers thought it would be nice to offer an Irish themed meal, since they knew that both my parents were born and raised in Southern Ireland even though I have a very British accent. The only problem was that neither Bride nor Groom really ate meat or fish - which are fairly common staples in Ireland.

So I created this recipe to take the place of the roast chicken we would have on Sundays with vegetables fresh from the kitchen garden and mushrooms freshly picked that day from the river field while the cows were being milked. Mushrooms in the wild tend to continue to grow in the same area even when you pick them so you can go back to the same spots every few days for fresh mushrooms. The complete Irish Wedding Celebration menu is available here.

Ingredients - 4 Portions

  • 4 boneless, skinless chicken breast halves
  • 2 slices bread or soft roll made into soft breadcrumbs in food processor. I use wholegrain bread. Please don't use store bought breadcrumbs.
  • 2 slices bacon, thinly scissored
  • 1 small onion, peeled and finely chopped
  • 1 tablespoon freshly chopped parsley
  • ½ teaspoon dried or 1 teaspoon fresh thyme
  • 1 tablespoon celery leaves if you have them
  • ¼ c flour mixed with salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 12 oz packet of mushrooms, either button or baby portabello or crimini, cleaned and sliced. Baby mushrooms left whole are very attractive.
  • 2 c chicken stock
  • 1 c heavy or whipping cream
  • 2 tablespoons sherry or more to taste
  • freshly ground nutmeg
  • fresh parsley to garnish
  • 2 tablespoons butter melted and mixed with 2 tablespoons flour
  • Herb packet (bouquet garni) of parsley stalks, a bay leaf and celery stalk, put in small coffee filter paper, folded and tied closed - optional.


1.Pound chicken breasts thin between 2 sheets of saran wrap. Pounding chicken between 2 sheets of saran wrap stops chicken being pounded into your chopping board which is then difficult to clean.

2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. Time depends on individual microwaves. Bacon and onion can also be cooked on the stove in a small pan without browning.

3. Add fresh chopped parsley, thyme, celery, breadcrumbs and pepper. Mix well. I normally don't add salt because of the bacon. Fresh herbs can be put in processor with bread so both are chopped at the same time.

4. Lay out each chicken breast and divide stuffing between breasts. Spread stuffing out down the middle of each breast but try not to let it reach to the very edges as more filling will fall out. Then roll up each breast like a jelly roll and secure with a skewer. Use stainless steel skewers that can be washed and reused. Don't wash skewers in dishwasher, they can fall down into the engine and break the dishwasher. It happened to me. Wooden toothpicks will swell in chicken and be difficult to remove.

5. Turn each roll in seasoned flour. Heat 10" non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook turning until nicely golden brown on each side - about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.

6. Add mushrooms and fry for 2 minutes. Add chicken stock and herb packet, bring to a boil, turn heat down to a simmer, cover and cook for 10 to 15 minutes. Huge chicken breasts will need longer to cook.

7. Remove chicken from pan to a warm plate or very low oven.

8. Add cream, and butter and flour mix. Bring to a boil and cook over a gentle heat until sauce thickens. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.

9. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.

To reduce bad fat calories. Use Canadian bacon or ham instead of bacon. Use only olive oil for browning chicken. Reduce quantity of cream and increase quantity of stock. Use cornstarch and water to thicken sauce, not flour and butter. But do try the original recipe first.

© 2005 Royal Temptations

Send your comments to

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
For more FREE recipes visit: