Stuffed Chicken Roulade
An elegant stuffed chicken roulade filled with seasoned vegetables and herbs, roasted to juicy perfection.
Why You’ll Love This Recipe
This chicken roulade is both impressive and approachable. Slicing it reveals a colourful, flavourful filling that pairs beautifully with pan juices or a simple sauce, making it ideal for dinners or special occasions.
ingredients
boneless chicken breasts, butterflied
mixed vegetables and herbs for stuffing (e.g., bell peppers, zucchini, parsley)
salt
black pepper
olive oil
garlic, minced
lemon zest
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
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Preheat oven to moderate heat.
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Butterfly chicken breasts and gently pound to an even thickness.
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Season with salt, pepper, olive oil, and garlic.
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Arrange the vegetable and herb stuffing over each breast.
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Roll up and secure with kitchen twine.
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Place in a roasting pan and roast until cooked through.
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Rest briefly, slice, and serve with pan juices.
Servings and timing
Serves: 4
Preparation: 20 minutes
Roasting: 30–35 minutes
Total: 55 minutes
Variations
• Add crumbled goat cheese or mozzarella to the stuffing for creaminess.
• Use spinach and sun‑dried tomatoes for a Mediterranean version.
• Add a drizzle of balsamic reduction before serving.
storage/reheating
Refrigerate leftover roulade in an airtight container up to 3 days. Reheat gently in a low oven or skillet with a splash of stock.
FAQs
What is the best way to butterfly chicken?
Use a sharp knife to slice horizontally almost through the meat, then open like a book.
How do I prevent the roulade from unrolling?
Secure with kitchen twine or toothpicks before roasting.
Can I grill this instead of roasting?
Yes, grill over medium heat, turning to cook evenly.
Should I rest the chicken after cooking?
Yes, resting allows juices to redistribute and improves tenderness.
Can the stuffing be prepared ahead?
Absolutely; prepare the mixture up to a day in advance.
Is this recipe gluten‑free?
Yes, if all ingredients used are gluten‑free.
What sauces pair well?
Pan gravy, lemon butter, or a light herb sauce enhances flavour.
Can I use turkey instead of chicken?
Yes, turkey breast works similarly but may require longer cooking.
How do I keep the roulade moist?
Do not overcook; remove when the internal temperature reaches 165 °F (74 °C).
Can I add nuts to the stuffing?
Chopped toasted nuts like pine nuts add texture and flavour.
Conclusion
This stuffed chicken roulade is a refined main course that pairs well with vegetables, grains, or salads and brings an elegant touch to any meal.
PrintStuffed Chicken Roulade
Stuffed Chicken Roulade is a flavorful and elegant dish where thinly pounded chicken breasts are rolled around a savory filling, seared to golden perfection, and baked until juicy — ideal for dinner parties or elevated weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking & Searing
- Cuisine: European
- Diet: Halal
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 cup cooked spinach (squeezed dry)
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 tsp dried Italian herbs or oregano
- Toothpicks or kitchen twine
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
- Butterfly each chicken breast and pound to 1/4-inch thickness between two sheets of plastic wrap.
- Season both sides of the chicken with salt, pepper, and Italian herbs.
- Spread spinach, cheese, sun-dried tomatoes, and garlic evenly over the chicken.
- Roll each breast tightly from one end to the other and secure with toothpicks or tie with kitchen twine.
- Heat olive oil in a skillet over medium-high heat. Sear roulades on all sides until golden, about 2–3 minutes per side.
- Transfer seared roulades to the prepared baking dish. Bake for 15–20 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes, then slice and serve. Garnish with parsley if desired.
Notes
- Feel free to customize the filling with sautéed mushrooms, caramelized onions, or different cheeses.
- Pounding the chicken evenly ensures even cooking and easier rolling.
- Use a meat thermometer to avoid overcooking.
- Great paired with mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 roulade
- Calories: 420
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 130mg
Keywords: stuffed chicken, chicken roulade, baked chicken, stuffed chicken breast, dinner party recipe, rolled chicken
