Chicken Roulade

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Here’s an elegant recipe for Chicken Roulade, perfect for special occasions or a gourmet dinner:

Chicken Roulade with Spinach and Cheese Filling

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • Kitchen twine or toothpicks

For the Filling:

  • 1 cup fresh spinach, chopped
  • ½ cup cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic, minced

For the Sauce (optional):

  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp butter
  • 1 tsp fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken
    • Butterfly each chicken breast by slicing it horizontally, being careful not to cut all the way through. Open each breast like a book and place it between two pieces of plastic wrap.
    • Pound the chicken to about ¼-inch thickness using a meat mallet. Season both sides with garlic powder, onion powder, salt, and pepper.
  2. Make the Filling
    • In a bowl, mix the chopped spinach, cream cheese, mozzarella, Parmesan, and minced garlic until well combined.
  3. Assemble the Roulades
    • Spread an even layer of the filling onto each chicken breast, leaving a small border around the edges.
    • Roll the chicken tightly from one end to the other. Secure with kitchen twine or toothpicks.
  4. Sear the Chicken
    • Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roulades for 2–3 minutes on each side until golden brown.
  5. Bake
    • Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  6. Make the Sauce (Optional)
    • While the chicken is baking, melt butter in a small saucepan over medium heat. Stir in the chicken broth, heavy cream, and Dijon mustard. Let it simmer for 5–7 minutes until slightly thickened.
  7. Serve
    • Remove the roulades from the oven, discard the twine or toothpicks, and slice them into rounds. Drizzle with the sauce and garnish with fresh parsley.

Tips:

  • Filling Variations: Add sun-dried tomatoes, mushrooms, or fresh herbs for extra flavor.
  • Make It Lighter: Substitute cream cheese with ricotta or Greek yogurt.
  • Side Dishes: Pair with roasted vegetables, mashed potatoes, or a fresh salad.

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