Stuffed Chicken Roulade is an elegant dish that looks impressive but is surprisingly simple to make. Tender chicken breasts are pounded thin, rolled around a savory filling of spinach, sun-dried tomatoes, and creamy cheese, then seared and baked to perfection. Sliced into beautiful spirals, it’s perfect for dinner parties or holidays.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Kitchen twine or toothpicks
For the Filling:
- 4 oz (115g) cream cheese, softened
- ¼ cup (25g) grated Parmesan cheese
- ½ cup (30g) fresh spinach, finely chopped
- ¼ cup (40g) sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
For the Sauce (optional):
- ½ cup (120ml) chicken broth
- ¼ cup (60ml) heavy cream
- 2 tablespoons grated Parmesan cheese
Instructions
1. Prepare the Chicken: Place chicken breasts between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
2. Make the Filling: In a bowl, combine cream cheese, Parmesan, spinach, sun-dried tomatoes, garlic, and red pepper flakes. Mix until smooth.
3. Roll the Roulades: Spread the filling evenly over each pounded chicken breast, leaving a ½-inch border. Roll tightly from the short end. Tie with kitchen twine or secure with toothpicks.
4. Sear the Roulades: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2 to 3 minutes per side until golden brown.
5. Bake: Transfer skillet to a preheated 375°F (190°C) oven. Bake for 15 to 20 minutes until chicken reaches 165°F (74°C).
6. Make the Sauce (Optional): Remove chicken from skillet. Add chicken broth to the skillet, scraping up browned bits. Simmer for 2 minutes. Add cream and Parmesan, simmer until thickened.
7. Serve: Let roulades rest for 5 minutes. Remove twine, slice into rounds, and serve with sauce if desired.
Pro-Tips for Picture-Perfect Stuffed Chicken Roulade
- Pound Chicken Evenly: Ensures uniform rolling and cooking.
- Don’t Overfill: Too much filling makes rolling difficult.
- Chill Before Searing: Helps the roulades hold their shape.
- Use a Thermometer: Perfect doneness every time.
This Stuffed Chicken Roulade is elegant, creamy, and beautifully spiraled—a showstopper for any dinner party.
