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Chicken Roulade Recipe

French · Main course · 55 min total

A classic French-inspired dish where chicken breasts are pounded thin, stuffed with a savory filling, rolled, and pan-seared then baked to perfection. This recipe features a spinach and cheese filling for a delicious and elegant main course.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 cups fresh spinach leaves
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions

1. Place a chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a rolling pin or meat mallet. Repeat with remaining breasts.
2. In a small bowl, combine spinach, ricotta, Parmesan, garlic, salt, pepper, and red pepper flakes. Microwave for 30 seconds to wilt spinach slightly, then stir.
3. Lay a chicken breast flat on a work surface. Spread one-quarter of the filling evenly over the chicken, leaving a 1/2-inch border. Roll up tightly from the short end, tucking in sides as you go. Secure with toothpicks or kitchen twine.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear roulades on all sides until golden brown, about 2 minutes per side.
5. Pour chicken broth into the skillet and add butter. Transfer skillet to a preheated 375°F oven. Bake for 20-25 minutes, or until internal temperature reaches 165°F.
6. Remove from oven, let rest 5 minutes. Remove toothpicks or twine, slice into medallions, and serve with pan juices.

Tips

• To prevent the roulades from unrolling, secure them tightly with toothpicks or kitchen twine.
• Substitute spinach with sun-dried tomatoes or roasted red peppers for variation.
• Leftover roulades can be refrigerated for up to 3 days and reheated gently in the microwave or oven.

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