Chicken Roulade
Flattened chicken breasts rolled round spinach, mozzarella and sun-dried tomatoes, tied and roasted, then sliced into rounds.
Photograph credit: Gourmet Stuffed Chicken Breast with Vegetables and Puree by Christopher Welsch Leveroni · Pexels License · Pexels
Roulade comes from the French for "rolled", and that is the whole method: flatten, fill, roll, roast. The skill is in the flattening.
Put each breast between two sheets of baking paper and beat it with a rolling pin until it is an even 1 cm thick. Thin patches tear and thick patches stay raw. Season, then spread the filling to within 2 cm of the edges. A filling that reaches the edge squeezes out as the roll cooks.
Roll up firmly from the short end and tie with string in two places, or secure with cocktail sticks. Roll tightly, or the filling falls out. Brown the rolls in the pan for 5 minutes, turning, then roast at 200°C / 390°F for 30 minutes. If your oven runs hot, check at 25 minutes.
Rest for 5 minutes. Cut away the string and slice into thick rounds, which show the spiral of the filling.
How to Make Chicken Roulade
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F. Beat each breast between baking paper to 1 cm thick and season with the salt, pepper and oregano.
-
Spread the spinach, mozzarella and sun-dried tomatoes over each, leaving a 2 cm border.
-
Roll up tightly from the short end and tie with string in two places.
-
Brown the rolls in the oil in an ovenproof pan for 5 minutes, turning.
-
Roast for 30 minutes until no pink remains, rest for 5 minutes, remove the string and slice.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Tips That Matter
- Beat the chicken to an even thickness.
- Squeeze the spinach dry.
- If your oven runs hot, check at 25 minutes.
- Tie the rolls in two places.
If You're Missing Something
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Serve It With
Roast potatoes · Green beans · Creamy mash · Tomato salad
Sides from the same cuisine on this site: Rosemary Focaccia, Creamy Parmesan Polenta, Ciabatta.
Keeping and Reheating
Keeps in the fridge for 2 days. Slice and reheat gently, covered, or serve cold in a sandwich.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Italian cooking and dinner ideas from Weekly Delight.
Caprese Chicken
Chicken breasts seared and topped with tomato, mozzarella and basil, finished in the oven and drizzled with balsamic.
Pesto Chicken Bake
Chicken breasts baked under pesto, cherry tomatoes and mozzarella in one dish, with no breadcrumbs or pasta. Four…
Eggplant Lasagna Roll-Ups
Roasted eggplant strips rolled around a ricotta, Parmesan and spinach filling, baked in tomato sauce under melted…
Low-Carb Chicken Parmesan
Chicken cutlets coated in parmesan and ground almonds instead of breadcrumbs, topped with passata and mozzarella.
Pesto Chicken Traybake
Chicken thighs, new potatoes, cherry tomatoes and green beans roasted together with green pesto.
Chicken Florentine
Seared chicken cutlets in a creamy Parmesan and spinach sauce made with half-and-half, with no flour. Four servings…