Here’s a classic chicken roulade recipe—tender, flavorful, and perfect for a dinner that looks fancy but is actually doable at home 🍗✨
🥩 Chicken Roulade
Ingredients (4 servings)
- 4 boneless, skinless chicken breasts
- 100 g (3–4 oz) prosciutto or ham slices
- 100 g (3–4 oz) spinach (fresh or thawed & drained)
- 100 g (3–4 oz) cheese (Gruyère, mozzarella, or cheddar)
- 2 tbsp olive oil or butter
- Salt & pepper
- Toothpicks or kitchen twine
Instructions
1️⃣ Prepare the chicken
- Lay chicken breasts flat.
- Use a meat mallet or rolling pin to gently pound them to ½ inch thickness.
- Season with salt and pepper.
2️⃣ Assemble the roulade
- Layer prosciutto, spinach, and cheese on each breast.
- Roll up tightly, securing with toothpicks or kitchen twine.
3️⃣ Sear the roulade
- Heat olive oil or butter in a skillet over medium-high heat.
- Sear roulades 2–3 minutes per side, until golden brown.
4️⃣ Bake
- Preheat oven to 180 °C (350 °F).
- Transfer skillet (or place roulades in a baking dish) and bake 20–25 minutes, until internal temperature reaches 74 °C / 165 °F.
5️⃣ Serve
- Remove toothpicks/twine.
- Slice roulade crosswise to reveal the spiral.
- Serve with pan sauce, roasted veggies, or mashed potatoes.
Optional Variations
- Mushroom & herb filling: sauté mushrooms, garlic, thyme, and spinach
- Sun-dried tomato & basil: layer with sun-dried tomatoes and fresh basil
- Bacon & cheese: replace prosciutto with crispy bacon for extra flavor
💡 Pro tips
- Don’t overstuff the chicken—rolls too tightly may burst.
- Let the roulade rest 5 minutes before slicing to keep juices inside.
- Use a sharp knife for clean, spiral slices.
If you want, I can give a super-easy shortcut version using only one skillet and minimal prep, perfect for a weeknight dinner.
Do you want me to do that?
