Description
A tender chicken roulade filled with creamy cheeses, vibrant greens, and sun-dried tomatoes, baked to perfection.
Ingredients
Scale
- 2 chicken breasts
- 1 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Butterfly each chicken breast using a chef’s knife, then pound them to an even thickness.
- Combine the chopped spinach, softened cream cheese, shredded mozzarella, sun-dried tomatoes, and a generous pinch of salt and pepper in a mixing bowl.
- Spread the cheesy mixture evenly over each chicken breast.
- Roll each breast tightly, starting from the narrow end, and secure with toothpicks or kitchen twine.
- Heat olive oil in a pan over medium heat, then sear the roulades until golden brown, about 3-4 minutes per side.
- Transfer the roulades to a baking dish.
- Bake in the preheated oven for 25-30 minutes until the chicken is cooked through.
- Allow to rest for a few minutes before slicing.
Notes
Prepare the filling ahead of time for the best flavor. If you have leftovers, store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken roulade, stuffed chicken, Italian dish