Chestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel Sauce

A refined, gluten-free fall luncheon entrée that celebrates Virginia ingredients. Tender chicken roulades are filled with a savory chestnut-apple stuffing, finished with an elegant morel cream sauce and paired with sweet maple carrots and bright sautéed Swiss chard.

Fall flavor note: chestnuts bring a warm, nutty richness; morel mushrooms add an earthy, honeyed depth that says autumn; and Swiss chard—with its slightly bitter green notes—cuts and balances the dish. Together they create a seasonal plate that feels both rustic and polished.

Serves: 6 • Prep: 40 minutes • Cook: 45 minutes (or sous-vide 1 hr 15 min)

Ingredients — Chicken Roulade & Stuffing

• 6 boneless, skinless chicken breasts (about 6–7 oz each), pounded to ¼″ thickness
• Salt & freshly ground black pepper
• 2 tbsp olive oil (for searing)
• 2 tbsp butter or dairy-free alternative
• Chestnut stuffing:
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 medium apple (Honeycrisp or Fuji), peeled & finely diced
• 2 garlic cloves, minced
• 3/4 cup cooked chestnuts, chopped (roasted or vacuum-packed)
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste)
• 1 1/2 cups gluten-free breadcrumbs (or finely ground gf crackers)
• 1/4 cup gluten-free chicken stock (more as needed to moisten)

Ingredients — Sides & Sauce

• Maple-Glazed Carrots — 2 lb baby carrots or peeled medium carrots cut on the bias
• 2 tbsp butter (or oil) + 2 tbsp pure maple syrup
• 1 tsp fresh thyme leaves, salt & pepper
• Sautéed Swiss Chard — 1½ lb Swiss chard (stems removed & sliced; leaves roughly chopped)
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• Salt, pepper, and a squeeze of lemon or 1 tsp apple cider vinegar to finish
• Morel Cream Sauce
• 6–8 oz fresh morel mushrooms (or 4 oz dried morels, reconstituted — see method)
• 1 tbsp butter + 1 tbsp olive oil
• 1 small shallot, minced
• 1 cup gluten-free chicken stock
• 3/4 cup heavy cream or coconut cream (for dairy-free)
• 1 tsp apple cider vinegar or lemon juice (to brighten)
• Salt & pepper; 1 tsp chopped fresh thyme
• Optional: 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken if needed

Method

1. Make the chestnut stuffing: In a skillet over medium heat, add 2 tbsp olive oil + 1 tbsp butter. Sauté the onion and celery until softened (4–6 minutes). Add the diced apple and garlic; cook 2 minutes until fragrant. Stir in chopped chestnuts, parsley, sage, thyme, salt and pepper. Add the gluten-free breadcrumbs and moisten with 1/4 cup stock — you want a cohesive, slightly springy stuffing that holds together. Remove from heat and cool while you prepare the chicken.
2. Assemble roulades: Place each chicken breast between parchment and pound to ~¼″. Season both sides with salt & pepper. Spoon ~1/4 cup stuffing along one long edge of each breast; roll tightly into a log and secure with toothpicks or kitchen twine. Wrap each roulade snugly in plastic wrap to hold shape (especially helpful for sous-vide).
3. Cooking options — Sous-vide (preferred for perfect doneness):
   • Preheat sous-vide bath to 150°F / 65.5°C.
   • Place wrapped roulades into vacuum bags or heavy-duty zip bags (use water displacement method) and seal. Add a few thyme sprigs or a light drizzle of olive oil to the bag if desired.
   • Cook 1 hour 15 minutes. After cooking, remove from bath, open bags, and pat roulades dry. Sear quickly in a hot skillet (1 tbsp butter + 1 tbsp oil) 30–45 seconds per side to color, then finish with glaze or sauce.
   • If prepping ahead: chill in an ice bath 10 minutes, refrigerate. Rewarm in sous-vide at 140°F / 60°C for 30 minutes before searing.
4. Cooking options — Oven method:
   • Preheat oven to 375°F / 190°C. Heat 2 tbsp olive oil + 1 tbsp butter in an ovenproof skillet over medium-high heat. Sear roulades on all sides until golden (2–3 minutes per side).
   • Transfer skillet to the oven and roast 20–25 minutes, or until internal temperature reaches 165°F / 74°C. Rest 8 minutes before slicing.
5. Make the Maple-Glazed Carrots: While the roulades cook, place carrots, 2 tbsp butter (or oil), maple syrup, thyme, salt & pepper in a wide skillet over medium heat. Sauté until carrots are glazed and tender, 12–18 minutes depending on size — start covered for a few minutes to steam, then uncover to reduce and caramelize. Keep warm.
6. Sauté the Swiss Chard: Trim and slice chard stems; chop leaves. In a skillet, heat 2 tbsp olive oil over medium heat. Add sliced stems first and cook 2–3 minutes until slightly softened. Add garlic and chopped leaves; sauté until wilted (2–4 minutes). Season with salt, pepper and finish with a squeeze of lemon or 1 tsp apple cider vinegar. Hold warm.
7. Prepare the Morel Cream Sauce:
   1. If using dried morels, reconstitute them in warm water for 20–30 minutes, reserving the soaking liquid; strain through paper towel to remove grit and add a couple tablespoons of the strained liquid to deepen flavor.
   2. In a skillet, melt 1 tbsp butter + 1 tbsp olive oil over medium heat. Add shallot and sauté until translucent. Add morels (fresh or reconstituted) and cook until they release juices and begin to brown, ~4–6 minutes.
   3. Add 1 cup chicken stock and reduce by about one-third. Stir in 3/4 cup cream and thyme; simmer gently until slightly thickened. Taste and finish with 1 tsp apple cider vinegar or lemon juice, salt and pepper. If you want a silkier, slightly thicker sauce, whisk in a small cornstarch slurry and bring to a gentle simmer until it thickens.
8. Finish & Plate: Remove toothpicks/twine and slice each roulade into 1/2″ medallions. Arrange 3–4 medallions per plate, spoon morel sauce over and around the chicken. Add a small mound of maple-glazed carrots and a portion of sautéed Swiss chard. Garnish with chopped parsley, extra chestnut pieces, or a few delicate chard fronds.

Make-ahead & service tips

• Stuffing can be made 1 day ahead and refrigerated.
• Sous-vide roulades can be cooked earlier in the day, chilled in their bags, and gently reheated before service — makes timing simple for a luncheon.
• Prepare the morel sauce up to a day ahead and rewarm gently; add a splash of fresh stock or cream if it tightens too much on standing.