Chicken Roulade
An impressive dish featuring golden-brown chicken rolled with a flavorful filling of spinach, cream cheese, mozzarella, and sun-dried tomatoes, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup spinach, chopped Fresh spinach can be substituted with kale or arugula.
- 1/2 cup cream cheese Room temperature cream cheese blends smoother.
- 1/2 cup mozzarella cheese, shredded Can substitute with other cheeses.
- 1/4 cup sun-dried tomatoes, chopped Roasted red peppers can be used instead.
- 1 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- In a mixing bowl, combine spinach, cream cheese, mozzarella cheese, sun-dried tomatoes, garlic powder, salt, and pepper. Mix until well combined.
- Spread the mixture evenly over each chicken breast, layering all the way to the edges.
- Roll the chicken tightly and secure with toothpicks or kitchen twine.
Cooking
- In a skillet, heat olive oil over medium heat. Sear the chicken roulades for about 5-7 minutes, turning until golden brown.
- Transfer the roulades to a baking dish and bake for 25-30 minutes until the internal temperature reaches 165°F.
- Let rest for a few minutes before slicing.
Notes
Best served hot. Slicing and drizzling with balsamic glaze or herb-infused olive oil enhances presentation. Can be stored in an airtight container for up to 3-4 days.