Delicious Homemade Chicken Roulade
A culinary masterpiece that combines tender chicken with flavorful fillings, perfect for weeknight dinners or special occasions.
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
- Meat Mallet
- Plastic Wrap
- Kitchen Twine or Toothpicks
Ingredients
Main Ingredients
- 2 large Chicken Breasts Boneless, skinless, pounded thin
- 2 cups Fresh Spinach Sautéed before adding to filling
- 1 cup Feta Cheese Crumbled
- 3 cloves Garlic Finely minced
- 2 tablespoons Olive Oil Extra virgin, for sautéing
- 1 teaspoon Salt To taste
- 0.5 teaspoon Black Pepper To taste
- 2 tablespoons Fresh Herbs Chopped, optional (parsley or dill)
Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to an even thickness of about 1/2 inch.
- Heat olive oil in a skillet over medium heat, add minced garlic and sauté for about 30 seconds.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- In a mixing bowl, combine sautéed spinach, feta cheese, and herbs. Season with salt and pepper.
- Lay the pounded chicken breast on a clean surface, skin-side down, and spread the filling evenly over it.
- Roll the chicken tightly over the filling and secure with kitchen twine or toothpicks.
- Place the rolled chicken seam-side down in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let the roulade rest for 5-10 minutes before slicing into pinwheels or rounds.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven to maintain moisture.