Description
This elegant yet easy-to-make Chicken Roulade is stuffed with a delicious mixture of spinach, garlic, and melted cheese, then seared to golden perfection and baked until juicy and tender. Perfect for a dinner party or a weeknight indulgence, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a light salad.
Ingredients
Scale
For the Chicken Roulade:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
For the Filling:
- 1 cup fresh spinach, chopped
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
For Cooking:
- 2 tablespoons olive oil (for searing)
- 1 tablespoon butter (for added flavor)
For Serving (Optional):
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and butterfly them by slicing horizontally without cutting all the way through. Open the chicken like a book and pound it to an even ¼-inch thickness using a meat mallet. Season both sides with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Make the Filling: In a bowl, mix chopped spinach, mozzarella, Parmesan cheese, minced garlic, and red pepper flakes (if using).
- Assemble the Roulades: Evenly spread the spinach-cheese mixture over each flattened chicken breast. Carefully roll up each breast tightly and secure with toothpicks or kitchen twine.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken on all sides until golden brown, about 2 minutes per side.
- Bake the Roulades: Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Variations: Try adding sun-dried tomatoes or mushrooms to the filling for extra flavor.
- Cheese Swap: Swap mozzarella with feta or goat cheese for a tangier taste.
- Low-Carb Option: Serve with roasted veggies instead of mashed potatoes.
- Gluten-Free: This recipe is naturally gluten-free. Just ensure seasonings are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: ¼ of recipe
- Calories: ~380 kcal
- Sugar: ~1g
- Sodium: ~ 550mg
- Fat: ~22g
- Saturated Fat: ~7g
- Unsaturated Fat: ~14g
- Trans Fat: ~0g
- Carbohydrates: 4g
- Fiber: ~1g
- Protein: ~40g
- Cholesterol: ~115mg