If you’re looking for an elegant yet approachable dish, this spinach and sundried tomato chicken roulade recipe is for you. The tender chicken breast is stuffed with a savory filling of spinach, garlic, sundried tomatoes, and mozzarella cheese, then cooked to perfection. It’s perfect for dinner parties, special occasions, or whenever you want to impress your family and friends.
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Why I Love This Spinach Chicken Roulade
This recipe takes me back to Sunday dinners at my aunt’s house. She always had a way of turning simple ingredients into meals that felt like an event, and roulades were one of her specialties. I remember watching her carefully roll the chicken, explaining how the filling made every bite special. When I finally recreated it, I was amazed at how something so impressive-looking could be so easy to make.
The blend of garlicky spinach, tangy sundried tomatoes, and melty mozzarella is pure magic, but what I love most is the versatility. Whether I’m making it for a cozy family dinner or plating it up for guests, this dish always steals the show. Plus, the process of rolling and searing the chicken adds such a satisfying hands-on touch. It’s one of those recipes that looks fancy but feels effortless, and I’m all for that.
Ingredients for Spinach and Sundried Tomato Chicken Roulade
- 2 large chicken breasts
- 2 tablespoon olive oil
- 1 cup frozen spinach (thawed and squeezed of moisture)
- 3 garlic cloves (minced)
- ¼ cup sundried tomatoes (chopped)
- ½ cup mozzarella cheese (grated)
- Salt and pepper (to taste)
How to Make Spinach Chicken Roulade
Step 1: Prepare the Filling
Heat olive oil in a pan over medium-high heat. Add the spinach and cook for 3-4 minutes until wilted.
Stir in the garlic and sundried tomatoes and cook for another minute. Let the mixture cool, then mix in grated mozzarella cheese and season with salt and pepper.
Step 2: Butterfly and Flatten the Chicken
Slice each chicken breast lengthwise to butterfly it open. Place the chicken between two layers of cling film and gently pound it to an even thickness of about ½ inch.
Remove the top layer of cling film and spread the spinach filling evenly over the chicken.
Step 3: Roll and Wrap the Chicken
Using the cling film, tightly roll the chicken into a log shape. Twist the ends of the film and secure them to keep the roulade intact. Place the wrapped roulades in a ziplock bag, removing as much air as possible.
Step 4: Simmer the Chicken
Bring a large pot of water to a gentle simmer. Submerge the ziplock bag with the roulades into the water and cook for 10-12 minutes until the chicken is cooked through. Remove the roulades and let them cool slightly.
Step 5: Sear and Serve
Unwrap the roulades and heat a pan with olive oil over medium-high heat. Sear each roulade for about 30 seconds on each side until golden brown.
Slice into 6 pieces and serve over mashed potatoes or with tomato sauce for a stunning presentation.
My Expert Tips
- Use Fresh Spinach if Preferred: Fresh spinach works beautifully but will need to be cooked down first to remove moisture.
- Secure the Roll: Rolling tightly with cling film ensures the filling stays in place while cooking.
- Don't Skip the Searing: The quick sear adds a lovely golden crust that enhances the dish's flavor and presentation.
- Serve with Sauce: A simple marinara or creamy garlic sauce complements the roulade perfectly.
- Make Ahead: You can assemble the roulades ahead of time and cook them just before serving for an easy, stress-free meal.
FAQs About Spinach Chicken Roulade
Can I use chicken thighs instead of breasts?
Chicken thighs can work but may require extra trimming and pounding to achieve the right shape for rolling.
How can I store leftovers?
Store leftover roulades in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
What other fillings can I use?
Feel free to experiment with different cheeses, sautéed mushrooms, or roasted red peppers for variety.
Final Thoughts
This spinach and sundried tomato chicken roulade is as delicious as it is beautiful. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to impress. Give it a try, and let me know how it turns out in the comments below!
More of My Best Chicken Recipes
- Harissa Honey Chicken
- Oven Baked BBQ Chicken Legs
- Honey Garlic Chicken Wings
- Baked Thin Sliced Chicken Breasts
- Crispy Baked Chicken Cutlet
Chicken Roulade with Spinach and Mozzarella Cheese
If you’re looking for an elegant yet approachable dish, this spinach and sundried tomato chicken roulade recipe is for you. The tender chicken breast is stuffed with a savory filling of spinach, garlic, sundried tomatoes, and mozzarella cheese, then cooked to perfection. It’s perfect for dinner parties, special occasions, or whenever you want to impress your family and friends.
Ingredients
- 2 large chicken breasts
- 2 tablespoon olive oil
- 1 cup frozen spinach, thawed and squeezed from moisture
- 3 garlic cloves, minced
- ¼ cup sundried tomatoes, chopped
- ½ cup mozzarella cheese, grated
- Salt and pepper
Instructions
1. Heat a bit of olive oil in a pan over medium-high heat. Add the spinach and cook for 3-4 minutes until wilted.
2. Add the garlic and sundried tomatoes, sautéing for an additional minute. The spinach mixture should not be too wet.
3. Set the mixture aside to cool. Once cooled, stir in the mozzarella cheese and season with salt and pepper to taste. Line a cutting board with a layer of cling film or saran wrap. Place the chicken breast on top.
4. Slice the chicken breast down the center to butterfly it open.
5. Place another layer of cling film over the butterflied chicken breast.
6. Using a rolling pin, meat cleaver, or heavy pan, gently flatten the chicken breast to an even thickness, aiming for about half an inch (1 cm) or less.
7. Remove the top layer of cling film and place the prepared filling on top of the flattened chicken breast.
8. Use the bottom layer of cling film to help roll the chicken breast tightly into a log shape.
9. Twist both ends of the cling film closed, then roll the chicken log towards you to tighten, forming it into a compact sausage shape.
10. Secure the ends of the cling film with a knot to hold the shape.
11. Repeat this process for any remaining chicken breasts.
12. Place the wrapped chicken logs in a ziplock bag, removing as much air as possible before sealing. Bring a large pot of water to a gentle simmer (avoid a rolling boil).
13. Place the ziplock bag containing the chicken roulade into the simmering water and cook for 10-11 minutes. You can weigh down the bags with 2 spoons.
14. After 10 minutes, remove the roulade from the water and let it cool slightly.
15. Carefully cut off one end of the cling film or saran wrap knot and slide the chicken roulade out onto a cutting board.
16. Heat a pan with a drizzle of olive oil over medium-high heat. When the oil is smoking hot, add the chicken roulade to the pan.
17. Sear each side for about 30 seconds, or until browned. Set aside to rest for a few minutes. Slice each roulade into 6 slices. Serve over mashed potatoes or tomato sauce.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 458Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 124mgSodium: 513mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 48g
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