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    Home » Chicken & Turkey » Hazelnut Crusted Chicken Roulade

    Hazelnut Crusted Chicken Roulade

    May 9, 2020 · by Valentina · 47 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Hazelnut Crusted Chicken Roulade recipe is a gluten-free, unique and beautiful recipe for a casual or fancy dinner party, and is easy enough for a busy weeknight meal. Smoky Hazelnut Crusted Chicken Roulade sliced on colorful Italian plateWho doesn't love a crispy, juicy breaded piece of chicken!? A rhetorical question -- I want to think you all love it.

    With two gluten-free eaters in my house, I'm always looking for new and creative ways to make a "crust" without bread.

    I have two super delicious, favorite recipes -- this Hazelnut Crusted Chicken Roulade recipe, and also, my Quinoa Crusted "Fried" Chicken.

    What's in Hazelnut Crusted Chicken Roulade?

    • chicken
    • spinach
    • Gruyère
    • hazelnut meal/flour
    • smoked paprika
    • olive oil
    • egg
    • salt, pepper

    small pile of hazelnut flour

    I used Bob's Red Mill Finely Ground Hazelnut Meal to form the crust, and it adds the most wonderful, buttery, nutty flavor imaginable!

    Try it, and you'll see what I mean.

    What is hazelnut meal/flour?

    • Hazelnut meal/flour is ground whole raw hazelnuts. It's paleo and gluten-free-friendly.

    Sliced Hazelnut Crusted Chicken Roulade on an Italian painted plate.Whether it for a dinner party or for a weeknight dinner, I hope you enjoy this Hazelnut Crusted Chicken Roulade recipe as much as my family and I do.

    This is not a sponsored post.  Bob’s Red Mill sent me hazelnut meal for recipe testing, and as always, I only cook with products I love and all opinions are my own.

    slices of hazelnut crusted chicken on italian painted plate

    Hazelnut Crusted Chicken Roulade Recipe

    Valentina K. Wein
    This Hazelnut Crusted Chicken Roulade Recipe is a gluten-free, unique and beautiful recipe for a casual or fancy dinner party, and is easy enough for a busy weeknight meal.
    5 from 12 votes
    Print
    Prep Time 20 mins
    Cook Time 20 mins
    Refrigeration 1 hr
    Total Time 1 hr 40 mins
    Course Main Course, Dinner
    Cuisine French
    Servings 4
    Calories 494 kcal

    Ingredients
      

    • 4 (approximately 6 to 8-ounce) chicken breasts, boneless, skinless
    • 1 handful fresh baby spinach leaves, washed and dried (amounts may vary - see recipe instructions)
    • ½ cup Gruyère cheese, grated
    • 1 cup finely ground Hazelnut Meal/Flour
    • 1 teaspoon smoked paprika
    • 1¼ teaspoons salt
    • freshly ground black pepper
    • olive oil for the pan
    • 1 large egg

    Instructions
     

    • Trim any excess fat off of the chicken breasts and place them on a large plate. Set aside.
    • Place a large piece of plastic wrap on a flat, dry surface and place two of the chicken breasts, smooth side up, on top. Then add another large piece of plastic wrap on top of the chicken. Use the smooth side of a meat mallet, or the bottom of a small sauté pan to pound the chicken until it's evenly flattened, about ¼ to ½-inch thick. Repeat this with the remaining two chicken breasts.
    • Turn the chicken breasts over, so the rough side is up, and they are laying vertically in front of you, and season the surface of each one with salt and pepper.
    • In a single layer, cover the surface with spinach leaves, and gently press them down. (Amounts will vary depending on the size of your chicken breasts and how thinly you've pounded them.)
    • Now add about 2 tablespoons of the Gruyère evenly over the spinach.
    • Beginning with the end closest to you, roll the chicken tightly, and evenly, away from you. Then place the roll on a new, clean piece of plastic wrap and wrap it very tightly. Repeat this with the remaining three chicken breasts, and refrigerate them for at least 1 hour.
    • While the chicken is refrigerating, mix the hazelnut meal, paprika and salt in a shallow bowl.
    • Lightly beat the egg in another shallow bowl.
    • Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
    • Unwrap each chicken roll and carefully dip it in the blended egg, being sure it's evenly coated. Then gently press it into the hazelnut meal mixture, on all sides. Do this a couple of times so that you have a nice thick layer which uses about ¼ of the mixture for each roll.
    • Once the pan is very hot, add the well-coated chicken rolls. You should hear a sizzling sound when they hit the pan -- if you don't it's not hot enough yet. Brown the bottom and top very well, about 2 minutes each. Then turn the heat to low, cover the pan, and cook until the chicken cooked through, about 15 minutes. (It's easiest to use kitchen tongs to turn the chicken.)
    • Let them sit for about 5 minutes and then serve. (For a pretty presentation, slice them and serve over sautéed spinach with roasted hazelnuts.)
    Keywords chicken for family dinner, great for a dinner party
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Chicken & Turkey Recipes

    • Roasted Garlic Chicken and Rice
    • Sausage Chicken Cassoulet
    • Pumpkin Pasta Sauce with Sage and Sausage
    • Chipotle Tequila Lime Chicken

    Reader Interactions

    Comments

    1. sue/the view from great island

      March 23, 2014 at 2:28 am

      I adore Bob's Red Mill and I love EVERY ingredient you've put in this chicken recipe!

      Reply
      • valentina

        March 24, 2014 at 4:25 am

        Thank you so much, Sue! 🙂

        Reply
    2. David

      March 23, 2014 at 7:03 pm

      Hazelnut and Gruyère combined must be almost addictive... and it is great to have something different to do with chicken breasts!

      Reply
      • valentina

        March 24, 2014 at 4:32 am

        David, hazelnut and Gruyère is right up there with hazelnut and chocolate. 🙂

        Reply
        • David

          March 30, 2014 at 2:27 pm

          Agreed. I don't have blood pumping form my heart... it's Nutella.

          Reply
          • valentina

            April 03, 2014 at 11:12 pm

            You must be very sweet. 😉

            Reply
            • David

              February 09, 2019 at 7:11 am

              I never reported back, but I made this and we loved it! xo

            • valentina

              February 09, 2019 at 4:14 pm

              This makes me very happy! Thank you! 🙂

    3. Laura @ Family Spice

      March 25, 2014 at 3:22 am

      Oooh, this sounds amazing! You know how to take a chicken to a whole new level!

      Reply
    4. sippitysup

      March 26, 2014 at 9:34 pm

      There's that word again, Gruyère! Oh and there's that tummy rumble again too. GREG

      Reply
      • valentina

        March 30, 2014 at 4:24 am

        It's my favorite cheese!

        Reply
        • Deepa Vijay

          May 11, 2020 at 3:29 am

          Hi! Want to make this recipe tomorrow for our anniversary. However we don't get hazelnut flour and gruyere cheese here. Can I use almond meal and cheddar/ mozarella cheese instead?

          Reply
          • valentina

            May 11, 2020 at 12:30 pm

            Hi there. Thanks for writing in. Yes, I think this would work well! I would go for the mozzarella or maybe Swiss. Enjoy and Happy Anniversary to you and yours. 🙂 ~Valentina

            Reply
    5. plasterers bristol

      March 10, 2015 at 9:26 am

      Sounds lovely. Thanks for posting up this recipe.

      Simon

      Reply
      • valentina

        March 10, 2015 at 1:03 pm

        Thank you, Simon. Hope you give it a go. 🙂

        Reply
    6. Jane

      March 06, 2017 at 12:24 am

      Oh man, that looks AMAZING!!! Pinning this for later inspiration - thank you!
      Jane x

      Reply
      • valentina

        March 06, 2017 at 7:26 am

        Thanks so much, Jane! 🙂

        Reply
    7. Pretty

      March 06, 2017 at 12:58 am

      I love the sound of this hazelnut crust, I am going to try it with some of my veggie recipes.

      Reply
      • valentina

        March 06, 2017 at 7:27 am

        That's a great idea! Enjoy!

        Reply
    8. Sarah

      March 06, 2017 at 3:38 am

      Hazelnut crusted....why have I never thought of doing this!? Genius, it sounds amazing! Can't wait to try!

      Reply
      • valentina

        March 06, 2017 at 7:27 am

        Thank you, Sarah. Hope you love it!

        Reply
    9. Brandi Crawford

      March 06, 2017 at 4:01 am

      This looks amazing. I must try that hazelnut flour!

      Reply
      • valentina

        March 06, 2017 at 7:27 am

        Thank you, Brandi! 🙂

        Reply
    10. Marie

      February 06, 2019 at 11:57 pm

      Your chicken looks beautiful. I've never thought to use a hazelnut crust. It's fantastic. You can't go wrong with Gruyère either. It's my fav!

      Reply
      • valentina

        February 07, 2019 at 8:59 am

        Right!? LOVE Gruyère! Thanks so much!

        Reply
    11. Dannii

      February 07, 2019 at 12:18 am

      What a great way to get crispy chicken. I am going to have to try this.

      Reply
      • valentina

        February 07, 2019 at 8:59 am

        Hope you do and love it!

        Reply
    12. Danielle Wolter

      February 07, 2019 at 4:02 am

      I love crispy juicy chicken too! Gruyere is such a great cheese, and I really want to try this hazelnut coating - sounds delish!

      Reply
      • valentina

        February 07, 2019 at 9:01 am

        Thanks so much. Hope you enjoy!

        Reply
    13. Chantal

      February 07, 2019 at 4:27 am

      You had me at hazelnut! Plus I love everything from Bob's Red Mill

      Reply
      • valentina

        February 07, 2019 at 9:01 am

        Me too! Thanks!

        Reply
    14. Ellen

      February 07, 2019 at 4:59 am

      Hazelnuts are my favorite and I'd never think to use hazelnuts with chicken. Definitely trying this recipe!

      Reply
      • valentina

        February 07, 2019 at 9:00 am

        Hope love it! 🙂

        Reply
    15. Nancy

      February 09, 2019 at 9:22 am

      Oh, this soooo has my name on it! I love hazelnuts... hazelnuts and gruyere? Oh my!! I haven't made chicken roulades in ages!! What a fabulous reminder and going into the dinner rotation this week!

      Reply
      • valentina

        February 09, 2019 at 4:19 pm

        Yay! I hope you love this Nancy. Roulades are so fun! xo V

        Reply
    16. priya

      May 09, 2020 at 11:20 am

      Looks very scrumptious.

      Reply
      • valentina

        May 10, 2020 at 2:39 pm

        Thank you, Priya! Enjoy. 🙂 ~Valentina

        Reply
    17. 2pots2cook

      May 10, 2020 at 12:46 am

      Love how you put together cheese and hazelnuts and meat. Tasty indeed ! Thank you for great idea and enjoy your day 🙂

      Reply
      • valentina

        May 10, 2020 at 2:41 pm

        Thanks so much, Davorka. I hope you have a lovely day too. 🙂 ~Valentina

        Reply
    18. Kim Lange

      May 16, 2020 at 4:34 am

      Looks like a showstopper and has all the ingredients I love! xo

      Reply
      • valentina

        May 16, 2020 at 7:58 am

        Thanks so much, Kim! 🙂 ~Valentina

        Reply
    19. Dawn - Girl Heart Food

      May 16, 2020 at 10:40 am

      You had me at 'hazelnut crusted'. Talk about YUM!! This would be a perfect recipe for entertaining or even for a lovely date night home for hubby and I. Just a beautifully delish recipe :)! Love it!

      Reply
      • valentina

        May 17, 2020 at 1:24 pm

        Thanks! Hope you and you husband love! 🙂 ~Valentina

        Reply
    20. David @ Spiced

      May 18, 2020 at 5:15 am

      What a fun recipe! I love hazelnuts, but I've never experimented with hazelnut meal. I do love Bob's Red Mill, though, so I'll have to look for the hazelnut meal at the store next time. I've had pecan-crusted fish and chicken before (and it was awesome), so now I want to try hazelnuts!

      Reply
      • valentina

        May 18, 2020 at 3:56 pm

        ooooh, a pecan crusted anything sounds fantastic! that's up next for me. Thanks so much, David. 🙂 ~Valentina

        Reply
    21. Carrie

      March 15, 2022 at 10:58 pm

      Hi … it doesn’t say what method to cook this…?stove? Skillet? Temp? Time? How?

      Reply
      • valentina

        March 16, 2022 at 12:22 pm

        Hi Carrie. I'm not sure where you're looking . . . Steps 9 through 11 in the instructions take you through how to cook the chicken. Please let me know if for some reason it's not showing up for you. Thanks. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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