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. 
Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
Who 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.
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.
Add to that delicious melting Gruyère and fresh spinach . . . oh my!
What is hazelnut meal/flour?
- Hazelnut meal/four is ground, whole raw hazelnuts. It’s paleo and gluten-free-friendly.
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.
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.
*Please note that 1 hour of the prep time is inactive, refrigeration time.
- 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)
- 1/2 cup Gruyère cheese, grated
- 1 cup finely ground Hazelnut Meal/Flour
- 1 teaspoon smoked paprika
- 1 1/4 teaspoons salt
- freshly ground black pepper
- olive oil for the pan
- 1 large egg
-
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 1/4 to 1/2-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 1/4 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.)
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.
sue/the view from great island says
March 23, 2014 at 2:28 amI adore Bob’s Red Mill and I love EVERY ingredient you’ve put in this chicken recipe!
valentina says
March 24, 2014 at 4:25 amThank you so much, Sue! 🙂
David says
March 23, 2014 at 7:03 pmHazelnut and Gruyère combined must be almost addictive… and it is great to have something different to do with chicken breasts!
valentina says
March 24, 2014 at 4:32 amDavid, hazelnut and Gruyère is right up there with hazelnut and chocolate. 🙂
David says
March 30, 2014 at 2:27 pmAgreed. I don’t have blood pumping form my heart… it’s Nutella.
valentina says
April 3, 2014 at 11:12 pmYou must be very sweet. 😉
David says
February 9, 2019 at 7:11 amI never reported back, but I made this and we loved it! xo
valentina says
February 9, 2019 at 4:14 pmThis makes me very happy! Thank you! 🙂
Laura @ Family Spice says
March 25, 2014 at 3:22 amOooh, this sounds amazing! You know how to take a chicken to a whole new level!
sippitysup says
March 26, 2014 at 9:34 pmThere’s that word again, Gruyère! Oh and there’s that tummy rumble again too. GREG
valentina says
March 30, 2014 at 4:24 amIt’s my favorite cheese!
plasterers bristol says
March 10, 2015 at 9:26 amSounds lovely. Thanks for posting up this recipe.
Simon
valentina says
March 10, 2015 at 1:03 pmThank you, Simon. Hope you give it a go. 🙂
Jane says
March 6, 2017 at 12:24 amOh man, that looks AMAZING!!! Pinning this for later inspiration – thank you!
Jane x
valentina says
March 6, 2017 at 7:26 amThanks so much, Jane! 🙂
Pretty says
March 6, 2017 at 12:58 amI love the sound of this hazelnut crust, I am going to try it with some of my veggie recipes.
valentina says
March 6, 2017 at 7:27 amThat’s a great idea! Enjoy!
Sarah says
March 6, 2017 at 3:38 amHazelnut crusted….why have I never thought of doing this!? Genius, it sounds amazing! Can’t wait to try!
valentina says
March 6, 2017 at 7:27 amThank you, Sarah. Hope you love it!
Brandi Crawford says
March 6, 2017 at 4:01 amThis looks amazing. I must try that hazelnut flour!
valentina says
March 6, 2017 at 7:27 amThank you, Brandi! 🙂
Marie says
February 6, 2019 at 11:57 pmThis chicken looks perfectly cooked. I’ve never thought to use a hazelnut crust. It sounds fantastic. You can’t go wrong with Gruyère either. It’s my fav!
valentina says
February 7, 2019 at 8:59 amRight!? LOVE Gruyère! Thanks so much!
Dannii says
February 7, 2019 at 12:18 amWhat a great way to get crispy chicken. I am going to have to try this.
valentina says
February 7, 2019 at 8:59 amHope you do and love it!
Danielle Wolter says
February 7, 2019 at 4:02 amI love crispy juicy chicken too! Gruyere is such a great cheese, and I really want to try this hazelnut coating – sounds delish!
valentina says
February 7, 2019 at 9:01 amThanks so much. Hope you enjoy!
Chantal says
February 7, 2019 at 4:27 amYou had me at hazelnut! Plus I love everything from Bob’s Red Mill
valentina says
February 7, 2019 at 9:01 amMe too! Thanks!
Ellen says
February 7, 2019 at 4:59 amHazelnuts are my favorite and I’d never think to use hazelnuts with chicken. Definitely trying this recipe!
valentina says
February 7, 2019 at 9:00 amHope love it! 🙂
Nancy says
February 9, 2019 at 9:22 amOh, 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!
valentina says
February 9, 2019 at 4:19 pmYay! I hope you love this Nancy. Roulades are so fun! xo V