A Spinach and Cheese Stuffed Chicken Roulade is an elegant and flavorful dish that combines tender chicken with a creamy, savory filling. This recipe is perfect for special occasions, family dinners, or any time you want to impress your guests with a dish that’s both delicious and visually stunning. The chicken is stuffed with a flavorful mixture of spinach, cheese, and aromatic herbs, then rolled up and baked to golden perfection.
In this detailed guide, I will walk you through each step, from preparing the filling to achieving the perfect roulade. Whether you’re a beginner or an experienced cook, this recipe will help you create a memorable meal.
Why You’ll Love This Recipe:
- Tender Chicken: The chicken stays moist and juicy while baking, thanks to the stuffing and careful cooking.
- Flavorful Filling: The creamy spinach and cheese filling is rich and savory, adding a delightful contrast to the mild chicken.
- Elegant Presentation: The roulades look sophisticated on the plate, making them perfect for dinner parties or special meals.
- Simple and Easy: Despite the fancy look, this recipe is quite simple and easy to execute with a few basic ingredients.
Ingredients
For the Chicken Roulade:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and pepper (to taste)
- 1 tablespoon olive oil (for searing)
For the Spinach and Cheese Filling:
- 1 1/2 cups fresh spinach (roughly chopped)
- 4 oz cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian herbs (or fresh, if preferred)
- 1 tablespoon fresh parsley (optional, chopped)
For Breading (Optional, for extra crispy coating):
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
Equipment
- Sharp knife or kitchen shears (for trimming chicken)
- Cutting board
- Mixing bowls
- Skillet or large oven-safe pan
- Toothpicks or kitchen twine (for securing the roulades)
- Oven
- Baking sheet (if finishing in the oven)
- Meat mallet or rolling pin (for flattening the chicken)
- Small bowl for breading (optional)