Looking for a show-stopping dish for your Easter celebrations? This Chicken Roulade recipe (yes, roulade is a French word, but trust me, this dish is all Lithuanian - it's known as vištienos vyniotinis in Lithuanian) is a must-try. Stuffed with creamy cheese and sweet apricots, then roasted until juicy, it’s the kind of dish that disappears fast, so slice up extra!
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Must-Have Chicken Roulade On Easter Table
No Easter table in Lithuania is complete without an impressive dish like chicken roulade. Lithuanians love their cold appetizer spreads, and roulades come in all kinds—made with different ingredients like pork, beef, or chicken, stuffed with prunes, apricots, or a spinach mixture, and sometimes even wrapped in pieces of prosciutto. It’s the kind of dish that looks fancy but is surprisingly easy to make!
Ingredients and Substitutes
Here's everything you'll need for this Lithuanian Chicken Roulade:
- chicken breasts: use skinless and boneless chicken breasts or even chicken thighs.
- dried apricots: may be replaced with prunes.
- cheese spread: a.k.a. spreadable cheese. Or replace it with grated cheddar or parmesan cheese.
- garlic powder: or fresh minced garlic cloves for a pungier flavor.
- dried mixed herbs: you may use fresh herbs. Chopped parsley is the most common.
- salt and black pepper.
Find the ingredient quantities as well as detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 200°C (390°F).
2. Cut off any excess fat. Butterfly the chicken breasts by cutting them in half crossways, leaving one side intact. Aim for uniform thickness as much as you can.
3. Lay out a large piece of oil on a work surface and brush it with a little olive oil or vegetable oil. Sprinkle half of the dried herbs, garlic, salt and black pepper over.
4. Place chicken breasts on a large piece of foil in a single layer, overlapping them so that there are no gaps. Flatten them further with the smooth side of a meat mallet (or a rolling pin), aiming for even thickness. You may cover the surface of the chicken with a piece of plastic wrap to avoid splashing as you bash.
5. Spread the spreadable cheese across the surface, and scatter the rest of the dried herbs, garlic powder, salt and pepper over the surface.
6. Arrange a line of dried apricots, overlapping them slightly in the centre of the chicken sheet.
7. Roll the meat tightly into a roulade and then wrap it tightly in the aluminum foil, sealing it in completely. Use some kitchen twine (a.k.a. butcher's twine) to keep it tight if needed.
8. Place the chicken roulade on a baking sheet and roast for 40 minutes.
9. Once cooked, leave it in the foil to cool down. In Lithuanian, it is typically left to cool to room temperature or even chilled overnight before slicing, but you can enjoy it warm (just make sure to leave it in foil to firm up for 25-20 minutes first).
10. Slice it using a very sharp knife on a cutting board and serve it as a cold appetizer or with your favorite side dishes.
Recipe FAQs
A great way to check if your chicken roulade is cooked is by using an instant-read thermometer—insert it into the thickest part of the meat, and it should read at least 165°F (75°C) internal temperature. If you don’t have a thermometer, slice into the roulade—there should be no pink meat, and the juices should run clear. Note that the chicken will continue cooking in residual heat once it's taken out of the oven.
Yes, you can cook chicken roulade using the sous vide method! Seal it tightly in a vacuum bag and submerge it in a pot of water heated to low heat (about 150°F/65°C) for 50-60 minutes.
Serving Suggestions
Traditionally, chicken rolls are chilled in the fridge before slicing and served cold as part of a spread of meats and salads on a festive table.
But honestly? We love this chicken dish warm, too! Just let it firm up for 15–20 minutes before unwrapping and slicing. Serve it with rice pilaf, mashed potatoes, and a simple green veggie. And if you have leftovers, they make an incredible sandwich filling!
More Traditional Lithuanian Easter Recipes
Chicken Roulade With Apricots (Lithuanian Easter Recipe)
Equipment
- Aluminum Foil
- Sharp Knife
Ingredients
- 3 small chicken breasts or 2 large (600g (1lb) total) skinless, boneless
- 120 g dried apricots (approx 20 apricots)
- 60 g (3 tbsp) cheese spread
- ¼ teaspoon garlic powder
- 2 teaspoon dried mixed herbs
- salt and black pepper
Instructions
- Preheat the oven to 200° C (390℉)
- Butterfly the chicken breasts by cutting them in half crossways, leaving one side intact.
- Lay out a large piece of oil on a work surface and brush it with a little oil. Sprinkle half of the dried herbs, garlic, salt and black pepper over.
- Arrange them on a large piece of foil in a single layer, overlapping them so that there are no gaps. You may flatten it further with the meat tendarizer.
- Spread the spreadable cheese across the surface, scatter the rest of the dried herbs, garlic powder, salt and pepper over the surface.
- Arrange two lines of dried apricots, overlapping them slightly in the centre of the chicken sheet.
- Roll the meat thightly into a roulade and then wrap it tightly in the foil, sealing it in completely.
- Place the chicken roulade on a baking tray, and roast for 40 minutes.
- Once cooked, leave it in the foil to cool down. In Lithuanian, it is typically left to cool to room tempreature or even chilled overnight before slicing, but you can enjoy it warm (just make sure to leave it in foil to firm up for 25-20 minutes first).
- Slice it and serve as a cold appetizer or with your favorite side dishes.
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