Chicken Roulade
Creamy, juicy, and impossibly satisfying, this Chicken Roulade is a simple yet impressive dish that combines tender chicken breasts with gooey cheese and vibrant vegetables.
Servings: 4 servings
Equipment
- Skillet
- Baking Dish
- Meat Mallet
- Plastic Wrap
Ingredients
Chicken
- 4 pieces boneless chicken breasts flattened to even thickness
Seasoning
- 1 teaspoon salt for seasoning the outside of the chicken
- 1 teaspoon black pepper freshly ground if possible, for seasoning
Cooking Oil
- 2 tablespoons olive oil for searing (extra virgin recommended)
Filling
- 1 cup cheese shredded mozzarella, crumbled feta, or grated parmesan (choose one or mix)
- 1 cup vegetables chopped spinach, diced bell peppers, or sliced mushrooms (sautéed lightly if using mushrooms)
Miscellaneous
- Toothpicks or kitchen twine as needed to secure each roulade
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a baking dish.
- Flatten the chicken breasts to the same thickness for even cooking. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
- Season the chicken breasts with 1/4 teaspoon salt and a pinch of pepper per breast (adjust to taste), coating both sides evenly.
- Add your favorite fillings evenly over the chicken. Spread about 1/4 cup of cheese and 1/4 cup of vegetables across the center of each flattened breast, leaving a small border so filling doesn’t escape.
- Roll the chicken tightly and secure with toothpicks or twine. Tuck the ends under as you roll to create a neat cylinder.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken roulades until golden brown on all sides, about 2–3 minutes per side.
- Transfer the seared roulades to the prepared baking dish. Bake in a preheated oven at 350°F for 20–25 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and serving to keep juices locked in. Remove toothpicks or twine, slice into rounds, and plate.
Notes
Store leftovers in an airtight container for up to 3 days. You can also freeze assembled roulades for later.