Description
Stuffed Chicken Roulade is a flavorful and elegant dish where thinly pounded chicken breasts are rolled around a savory filling, seared to golden perfection, and baked until juicy — ideal for dinner parties or elevated weeknight meals.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1/2 cup cooked spinach (squeezed dry)
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 tsp dried Italian herbs or oregano
- Toothpicks or kitchen twine
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
- Butterfly each chicken breast and pound to 1/4-inch thickness between two sheets of plastic wrap.
- Season both sides of the chicken with salt, pepper, and Italian herbs.
- Spread spinach, cheese, sun-dried tomatoes, and garlic evenly over the chicken.
- Roll each breast tightly from one end to the other and secure with toothpicks or tie with kitchen twine.
- Heat olive oil in a skillet over medium-high heat. Sear roulades on all sides until golden, about 2–3 minutes per side.
- Transfer seared roulades to the prepared baking dish. Bake for 15–20 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes, then slice and serve. Garnish with parsley if desired.
Notes
- Feel free to customize the filling with sautéed mushrooms, caramelized onions, or different cheeses.
- Pounding the chicken evenly ensures even cooking and easier rolling.
- Use a meat thermometer to avoid overcooking.
- Great paired with mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 roulade
- Calories: 420
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 130mg