Chicken Roulade
A flavorful and elegant dish featuring tender chicken breasts stuffed with a savory mixture of sautéed spinach and creamy cheeses, then rolled and baked to perfection.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
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- For the Filling:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1 tablespoon garlic finely chopped
- 200 grams spinach blanched and chopped
- 125 grams cream cheese
- ¼ cup grated cheddar cheese
- Salt and freshly ground black pepper to taste
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- For the Sauce:
- 1 cup white sauce or béchamel sauce
- ¼ cup grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- Chopped parsley for garnish
Instructions
- Prepare the Filling: In a pan, heat olive oil and butter over medium heat. Sauté the chopped onion and garlic until aromatic. Add the chopped spinach and cook until wilted. Stir in the cream cheese and cheddar cheese until melted and well combined. Season with salt and pepper to taste. Set aside to cool.
- Prepare the Chicken: Preheat the oven to 350°F (175°C). Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Assemble the Roulades: Place a portion of the spinach and cheese filling onto the center of each chicken breast. Carefully roll up the chicken around the filling, securing the ends with toothpicks or kitchen twine.
- Bake the Roulades: Arrange the rolled chicken breasts in a greased baking dish. Pour the white sauce or béchamel sauce over the top. Sprinkle with grated Parmesan and mozzarella cheeses.
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- Cook: Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is fully cooked and the top is golden brown.
- Serve: Remove the toothpicks or kitchen twine from the chicken roulades. Garnish with chopped parsley before serving.
Notes
- For added flavor, consider adding sautéed mushrooms or sun-dried tomatoes to the spinach filling.
- This dish pairs well with roasted vegetables or a fresh green salad.