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This elegant Chicken Roulade, or Vištienos Vyniotinis, is a beloved Lithuanian Easter dish! Juicy chicken breasts are butterflied, stuffed with creamy cheese and sweet apricots, then roasted to perfection. Serve it warm or chilled—it’s delicious either way and makes a stunning holiday centerpiece. 🇱🇹🍗🍑
Equipment
- Aluminum foil
- Meat mallet or rolling pin
- Sharp knife
- Baking tray
- Cutting board
Ingredients
- 600 g chicken breasts, boneless and skinless
- 120 g dried apricots (about 20 pieces)
- 60 g (3 tbsp) cheese spread (or grated cheddar/parmesan)
- ¼ tsp garlic powder (or 1 garlic clove, minced)
- 2 tsp dried mixed herbs (or chopped fresh parsley)
- Salt and black pepper, to taste
- 1 tbsp olive oil (for brushing foil)
Instructions
- Preheat oven to 200°C (390°F).
- Prepare chicken: Butterfly each breast and lay on a foil sheet brushed with olive oil. Sprinkle half the herbs, garlic powder, salt, and pepper.
- Flatten: Overlap and flatten the chicken into one even layer using a mallet.
- Spread cheese across the surface. Season with remaining herbs and garlic powder.
- Add apricots: Arrange in a line down the center of the chicken.
- Roll & wrap: Roll into a log, wrap tightly in foil, and secure with kitchen twine if needed.
- Bake for 40 minutes.
- Cool: Let rest in foil for at least 20 minutes before slicing (or refrigerate overnight).
- Slice and serve cold or warm, as an appetizer or main.
Video
Notes
Looking for a stunning centerpiece to wow your guests this Easter? 🌸 Look no further than this Chicken Roulade with Apricots, a beloved Lithuanian dish known as Vištienos Vyniotinis. This juicy, cheesy, fruit-stuffed roulade is packed with flavor and tradition. Whether you serve it cold as a showy appetizer or warm as a comforting main, it’s guaranteed to disappear fast—so be sure to slice up a little extra! 😉
🐥 What Is Chicken Roulade (Vištienos Vyniotinis)?
Although "roulade" is a French term, the Lithuanian version is unique and deeply rooted in tradition. It’s often served during Easter, Christmas, and other festive gatherings. Lithuanians love their appetizer spreads, and no Easter table is complete without a beautiful meat roll like this. ✨ Variations abound — pork, beef, or chicken rolled with spinach, prunes, apricots, or even wrapped in prosciutto. But this apricot and cheese chicken roulade is a crowd favorite.🛒 Ingredients You’ll Need (+ Substitutes)
This dish is simple, elegant, and highly adaptable. Here’s what you need:- Chicken breasts (600g/1lb) – Boneless and skinless. You can also use chicken thighs for extra juiciness.
- Dried apricots (120g, about 20 pcs) – These bring a lovely sweet contrast. You can swap with prunes for a different twist.
- Cheese spread (60g or 3 tbsp) – Use a creamy cheese like Boursin or a garlic-and-herb spread. Alternatively, grated cheddar or parmesan works too.
- Garlic powder (¼ tsp) – Or use fresh minced garlic for a bolder punch.
- Dried mixed herbs (2 tsp) – Or fresh parsley, thyme, or oregano.
- Salt & black pepper – To taste.
🔪 Step-by-Step Instructions
1. Preheat your oven to 200°C (390°F).
2. Prepare the chicken:
- Trim any excess fat.
- Butterfly each chicken breast by slicing horizontally, keeping one side intact.
- Aim for uniform thickness for even cooking.
3. Lay it out:
- Spread out a large piece of aluminum foil on your work surface.
- Lightly brush with olive or vegetable oil.
- Sprinkle half of the herbs, garlic powder, salt, and pepper onto the foil.
4. Assemble the base:
- Arrange the butterflied chicken pieces in a single overlapping layer.
- Use a meat mallet (or rolling pin) to flatten the layer further under plastic wrap.
5. Add fillings:
- Spread the cheese over the chicken.
- Sprinkle the remaining seasoning.
- Line the center with dried apricots, slightly overlapping.
6. Roll & wrap:
- Carefully roll the chicken into a tight log (roulade).
- Wrap tightly in foil. Use butcher’s twine if needed to keep the shape.
7. Bake:
- Place the roulade seam-side down on a baking tray.
- Roast in the oven for 40 minutes.
8. Cool:
- Remove from the oven and let it cool in the foil.
- Traditional Lithuanian style: Chill it completely before slicing – even overnight!
- Want it warm? Let it rest in the foil for 15–20 minutes before unwrapping.
9. Slice & serve:
- Use a sharp knife to cut into beautiful medallions.
- Serve as a cold appetizer or alongside your favorite Easter sides.
👩🍳 Expert Tips
- Check for doneness: Internal temperature should reach 165°F (75°C). Juices should run clear.
- Sous vide option: Yes, you can! Vacuum-seal and sous vide at 150°F (65°C) for 50–60 minutes.
🍽 Serving Suggestions
This roulade is versatile:- 🥶 Traditional Lithuanian way: Chill and serve cold with salads and other appetizers.
- 🔥 Modern twist: Serve warm with mashed potatoes, rice pilaf, or roasted vegetables.
- 🥪 Leftovers? Slice it thin for the ultimate gourmet sandwich!
🧰 Kitchen Equipment You’ll Need
- Aluminum foil
- Sharp knife
- Cutting board
- Meat tenderizer or rolling pin
- Baking sheet
📋 Full Recipe Card
Ingredients:- 3 small or 2 large chicken breasts (600g/1lb), boneless and skinless
- 120g dried apricots (about 20 pcs)
- 60g (3 tbsp) cheese spread
- ¼ tsp garlic powder
- 2 tsp dried mixed herbs
- Salt and black pepper, to taste
- Preheat oven to 200°C (390°F).
- Butterfly chicken breasts and lay them on oiled foil.
- Flatten with a mallet.
- Spread cheese, season, and arrange apricots.
- Roll up tightly and wrap in foil.
- Bake for 40 minutes.
- Cool (15–20 minutes for warm or overnight for cold slices).
- Slice and serve.
