Chicken Roulade
Creamy, juicy, and utterly satisfying — this Chicken Roulade is comfort food with a touch of showmanship. Tender chicken breasts rolled around gooey cheese and bright veggies, seared to a golden crust, and baked until tender.
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Servings: 4 servings
Equipment
- Skillet
- Baking Dish
- Meat Mallet
- Plastic Wrap
- Toothpicks
Ingredients
Chicken
- 4 pieces Boneless Chicken Breasts, flattened (about 6–8 oz each)
Seasoning
- 1 teaspoon Salt (fine salt)
- 1 teaspoon Pepper (freshly ground)
Cooking Oil
- 2 tablespoons Olive Oil (extra virgin)
Filling
- 1 cup Cheese (Mozzarella, shredded, or Feta crumbled, or Parmesan grated)
- 1 cup Vegetables (Spinach, roughly chopped and wilted; OR Bell Peppers, thinly sliced and sautéed; OR Mushrooms, sliced and sautéed)
Instructions
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two pieces of plastic wrap and gently pound to about 1/4–1/2 inch thickness.
- Season the chicken breasts with salt and pepper. Sprinkle evenly on both sides so every roll is flavorful.
- Add your favorite fillings evenly over the chicken. Spread a thin layer of cheese, then top with a small handful of prepared vegetables, leaving a 1/2-inch border at the edge.
- Roll the chicken tightly and secure with toothpicks or twine. Start at the narrow end and roll firmly so the filling stays inside. Use 2–3 toothpicks per roll.
- Sear the chicken in a skillet with olive oil until golden brown. Heat the skillet over medium-high heat and sear each roulade 2–3 minutes per side to develop color.
- Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked. Transfer the seared roulades to a baking dish and bake until internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing and serving. Remove toothpicks or twine, rest 5 minutes, then slice into rounds to display the filling.
Notes
Store leftover roulade in an airtight container in the fridge for up to 3–4 days. Slice before storing for easier reheating.