Recipe details
Dinner
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Chicken Roulade
1h
4 servings
Cook this dish
This elegant Chicken Roulade dish features tender chicken breasts filled with a savory mixture of spinach, garlic, and cheese, then rolled and baked to perfection. The chicken stays juicy and flavorful, while the filling adds a delightful surprise in every bite. Served with a creamy white wine sauce, this impressive yet easy-to-make recipe is perfect for special occasions or intimate dinners.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
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Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C).
Prepare the chicken
Rinse the chicken breasts and pat them dry with paper towels. Using a sharp knife, carefully butterfly each chicken breast, cutting it open horizontally but not all the way through. Place each butterflied chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until evenly flattened, about 1/4-inch thick.
Prepare the filling
Wash the spinach and remove any tough stems. Roughly chop the spinach leaves. Mince the garlic cloves. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Stir in the grated Parmesan cheese.
Stuff the chicken
Season the inside of each flattened chicken breast with salt and black pepper. Divide the spinach and cheese mixture evenly among the chicken breasts, placing it in the center of each. Roll up each chicken breast tightly, tucking in the sides as you go. Secure each roll with toothpicks.
Bake the chicken roulades
Place the stuffed chicken roulades in a baking dish, seam-side down. Brush the tops with the remaining 1 tablespoon of melted butter. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the sauce
While the chicken is baking, prepare the sauce. In a small saucepan, bring the white wine to a simmer over medium heat. Cook until the wine is reduced by half, about 5 minutes. Add the heavy cream and simmer for an additional 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.
Serve and enjoy
Remove the toothpicks from the chicken roulades and let them rest for 5 minutes. Slice each roulade into 1-inch thick pieces and arrange on serving plates. Drizzle the white wine sauce over the chicken and serve hot. Enjoy your impressive and delicious meal!
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