Introduction to Stuffed Chicken Roulade with Spinach and Cheese
Stuffed Chicken Roulade with Spinach and Cheese is a show-stopping dish that’s both elegant and incredibly easy to prepare. Tender chicken breasts are stuffed with a creamy spinach and cheese filling, then rolled up and baked to golden perfection. The combination of rich, melted mozzarella, savory Parmesan, and the freshness of spinach creates a deliciously satisfying filling, while the crispy breadcrumb coating adds the perfect crunch. Whether you’re looking to impress guests at a dinner party or treat yourself to a comforting meal, this recipe is guaranteed to delight with every bite!
Why You’ll Love This Stuffed Chicken Roulade with Spinach and Cheese
This Stuffed Chicken Roulade with Spinach and Cheese is a culinary gem you’ll adore. It’s quick to prepare, making it a perfect fit for busy schedules. The combination of tender chicken and a rich, cheesy filling is simply irresistible. Plus, it’s versatile enough to please even the pickiest eaters. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients for Stuffed Chicken Roulade with Spinach and Cheese
Let’s dive into the heart of this delightful dish. The star of the show is boneless, skinless chicken breasts, which provide a lean and tender base. Fresh spinach adds a vibrant green touch, while mozzarella cheese brings a gooey, melty goodness. Cream cheese offers a creamy texture, and Parmesan cheese adds a nutty, savory depth.
Garlic and onion powders infuse the filling with aromatic flavors, while a pinch of salt and black pepper enhances the taste. Olive oil is used for searing, giving the roulade a golden crust. Italian seasoning adds a hint of herbal notes, and breadcrumbs, if you choose to use them, offer a crunchy topping.
For those looking to experiment, consider swapping spinach with kale or Swiss chard, or adding sun-dried tomatoes for a tangy twist. Remember, the exact quantities are listed at the bottom of the article for easy reference and printing.
How to Make Stuffed Chicken Roulade with Spinach and Cheese
Preparing the Chicken
First things first, let’s get those chicken breasts ready. Place them between two sheets of plastic wrap. This little trick keeps things tidy and makes pounding them to an even thickness a breeze. Aim for about 1/2 inch thick. A meat mallet works wonders here, but a rolling pin will do the trick too. This step ensures even cooking and makes rolling a cinch.
Making the Filling
Now, onto the filling—where the magic happens! In a mixing bowl, combine chopped spinach, mozzarella, cream cheese, and Parmesan. Add garlic and onion powders for that aromatic kick. A sprinkle of salt and black pepper ties it all together. Mix until it’s a creamy, dreamy blend. This filling is the heart of your roulade, so make sure it’s well combined.
Assembling the Roulade
Lay the pounded chicken breasts flat on a clean surface. Spread the spinach and cheese mixture evenly over each one, leaving a small border around the edges. This helps keep the filling snug inside. Carefully roll each chicken breast from one end to the other. If needed, secure with toothpicks to hold everything in place. It’s like wrapping a delicious gift!
Cooking the Roulade
Heat olive oil in a large oven-safe skillet over medium heat. Add the roulades and sear them for about 3-4 minutes on each side until golden brown. This step locks in the flavors and gives a lovely crust. If you’re feeling fancy, sprinkle breadcrumbs on top for extra crunch. Transfer the skillet to a preheated oven at 375°F. Bake for 20-25 minutes until the chicken is cooked through. Let it rest for 5 minutes before slicing. Serve warm and enjoy the fruits of your labor!
Tips for Success
Use a meat mallet to ensure even chicken thickness for uniform cooking.
Chill the filling slightly before spreading to make rolling easier.
Secure roulades with toothpicks to prevent filling from escaping.
For a golden crust, don’t skip the searing step before baking.
Let the roulade rest before slicing to retain juices and flavor.
Equipment Needed
Meat mallet or rolling pin for pounding chicken.
Mixing bowl for combining filling ingredients.
Plastic wrap to keep the workspace tidy.
Large oven-safe skillet for searing and baking.
Toothpicks to secure the roulades.
Oven thermometer to ensure accurate cooking temperature.
Variations
Swap spinach for kale or Swiss chard for a different green twist.
Add sun-dried tomatoes to the filling for a tangy flavor boost.
Use feta cheese instead of mozzarella for a Mediterranean flair.
Incorporate chopped mushrooms for an earthy, umami-rich filling.
Try a gluten-free breadcrumb topping for a celiac-friendly option.
Spice it up with a pinch of red pepper flakes in the filling.
Experiment with smoked gouda for a smoky, cheesy delight.
Serving Suggestions
Pair with a crisp green salad drizzled with balsamic vinaigrette for freshness.
Serve alongside creamy mashed potatoes or roasted vegetables for a hearty meal.
Complement with a glass of chilled Chardonnay or a light Pinot Grigio.
Garnish with fresh parsley or basil for a pop of color and flavor.
FAQs about Stuffed Chicken Roulade with Spinach and Cheese
Can I prepare the Stuffed Chicken Roulade with Spinach and Cheese ahead of time?
Absolutely! You can assemble the roulades a day in advance. Just wrap them tightly in plastic wrap and store in the fridge. When you’re ready to cook, follow the searing and baking steps. This makes it a perfect dish for entertaining or busy weeknights.
What can I use as a substitute for cream cheese in the filling?
If you’re out of cream cheese or prefer a lighter option, try using ricotta cheese. It offers a similar creamy texture and blends well with the spinach and mozzarella. Greek yogurt can also be a tangy alternative, adding a bit of zest to the filling.
How do I know when the chicken is fully cooked?
The best way to ensure your Stuffed Chicken Roulade is cooked through is by using a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat and perfectly juicy.
Can I freeze the Stuffed Chicken Roulade with Spinach and Cheese?
Yes, you can freeze the assembled roulades before cooking. Wrap them tightly in plastic wrap and place in a freezer-safe bag. When ready to enjoy, thaw in the fridge overnight, then proceed with searing and baking. It’s a great way to have a delicious meal ready at your convenience.
What sides pair well with this dish?
This roulade pairs beautifully with a variety of sides. Consider serving it with a fresh green salad, roasted vegetables, or creamy mashed potatoes. These options complement the flavors and make for a well-rounded meal.
Final Thoughts
Creating this Stuffed Chicken Roulade with Spinach and Cheese is like embarking on a culinary adventure that ends with a delicious reward. It’s a dish that brings joy to the table, combining the comfort of home-cooked goodness with a touch of elegance. Whether you’re a busy mom juggling a million tasks or a professional seeking a quick yet impressive meal, this recipe is your ally. The satisfaction of slicing into that golden roulade, revealing the creamy, cheesy filling, is unmatched. It’s more than just a meal; it’s a moment of triumph in the kitchen, shared with loved ones.
A delicious and elegant stuffed chicken roulade filled with a creamy mixture of spinach and cheese, perfect for a special dinner.
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a mixing bowl, combine the chopped spinach, mozzarella cheese, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Lay the pounded chicken breasts flat on a clean surface. Spread the cheese and spinach mixture evenly over each chicken breast, leaving a small border around the edges.
Carefully roll each chicken breast tightly from one end to the other, securing the filling inside. Use toothpicks to hold the roulades together if necessary.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken roulades and sear them for about 3-4 minutes on each side until golden brown.
If using breadcrumbs, sprinkle them on top of the chicken roulades. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve warm.
Notes
For added flavor, marinate the chicken in your favorite dressing for 30 minutes before preparing.
Substitute the spinach with other greens like kale or Swiss chard, or add sun-dried tomatoes for a different flavor profile.
