Tender chicken breast rolled around a creamy spinach, roasted red pepper, Parmesan, and herb filling, then seared until golden and finished in the oven.
Calories
445kcal
Protein
49g
Carbs
8g
Fat
24g
Wilt the chopped spinach briefly in a pan. Let it cool and squeeze out excess moisture. Mix it with cream cheese, roasted red pepper, Parmesan, garlic, parsley, and lemon zest.
Butterfly each chicken breast and place it between two sheets of plastic wrap. Gently pound until evenly thin.
Season the chicken with salt, pepper, and Italian herbs. Spread the filling evenly over each breast, leaving a small border around the edges. Roll tightly into a log and secure with kitchen twine.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown.
Transfer the skillet to a preheated 190°C oven. Bake until the thickest part of the chicken reaches 74°C and the filling is hot.
Transfer the cooked roulades to a plate and let them rest. Add chicken stock and lemon juice to the skillet, scraping up the browned bits. Simmer briefly and whisk in the butter.
Remove the kitchen twine and slice each roulade into thick rounds. Spoon the warm lemon pan sauce over the chicken and serve.
This chicken roulade recipe combines tender chicken breast with a creamy spinach, roasted red pepper, Parmesan and herb filling. Rolled, seared until golden and finished in the oven, it makes an elegant dinner that is surprisingly easy to prepare.
Elegant yet simple to prepare.
Creamy, savoury and flavourful filling.
Great for family dinners or special occasions.
Easy to prepare ahead.
Chicken roulade is flattened chicken breast wrapped around a savoury filling and rolled into a compact shape. Once cooked, it is sliced into attractive rounds, revealing the colourful filling inside.
The combination of creamy cheese, spinach, roasted red pepper, Parmesan, garlic and herbs gives the chicken a rich but balanced flavour. A light lemon pan sauce adds freshness and complements the creamy centre.
Flatten the chicken evenly so it cooks consistently.
Remove excess moisture from the spinach and peppers.
Don't overfill the chicken.
Secure the rolls tightly with kitchen twine.
Check that the chicken reaches 74°C before serving.
Let the roulade rest before slicing.
Serve chicken roulade with roasted potatoes, mashed potatoes, steamed vegetables, green beans or a fresh salad. Light sides work especially well with the creamy filling and lemon pan sauce.
Yes. Try mushrooms, sun-dried tomatoes, different cheeses or fresh herbs for a different flavour.
Roll the chicken firmly, avoid overfilling it and secure it with kitchen twine before cooking.
Use a food thermometer to check the thickest part. The chicken should reach 74°C before serving.
This chicken roulade is a delicious way to make ordinary chicken breast feel special. With its creamy colourful filling, golden exterior and fresh lemon sauce, it makes an impressive meal without complicated preparation. For more delicious homemade recipes, explore LaGrub.
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