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Chicken Roulade
Chicken Roulade
Chicken roulade is a dish made by rolling up a flattened piece of chicken breast with a savory filling inside, such as cheese, herbs, vegetables, or ham. It’s then typically seared and baked to perfection.
Ingredients
- 4 chicken breasts boneless, skinless
- Salt and pepper to taste
- 1 cup spinach leaves
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Toothpicks or kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- In a skillet, heat the olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.
- Add the spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
- Lay out the chicken breasts and divide the cooked spinach and mozzarella cheese evenly among them, placing the filling in the center of each breast.
- Roll up each chicken breast tightly and secure with toothpicks or kitchen twine to keep them closed.
- Season the outside of the chicken roulades with dried thyme, paprika, salt, and pepper.
- In the same skillet used for the spinach, sear the chicken roulades on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the toothpicks or twine before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 378kcal (19%)Carbohydrates: 2g (1%)Protein: 55g (110%)Fat: 16g (25%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 167mg (56%)Sodium: 444mg (19%)Potassium: 910mg (26%)Fiber: 0.3g (1%)Sugar: 0.4gVitamin A: 1009IU (20%)Vitamin C: 7mg (8%)Calcium: 168mg (17%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
