Description
A savory Chicken Roulade filled with cream cheese, spinach, and sun-dried tomatoes, creating a delightful culinary experience.
Ingredients
Scale
- 2 chicken breasts
- 4 ounces cream cheese
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap, using a meat mallet to gently pound them to an even thickness.
- Prepare the filling: In a mixing bowl, combine the cream cheese, spinach, sun-dried tomatoes, garlic powder, and a sprinkle of salt and pepper.
- Spread it out: Distribute the filling evenly over the pounded chicken breasts, leaving a small border around the edges.
- Roll it up: Carefully roll each chicken breast tightly and secure with toothpicks or kitchen twine.
- Sear the roulades: Heat olive oil in a skillet and sear the roulades for 2-3 minutes on each side until golden brown.
- Bake to perfection: Transfer the seared roulades to a baking dish and bake for 25-30 minutes until the chicken is cooked through.
- Let it rest for a few minutes before slicing.
Notes
Make ahead by assembling the roulades and refrigerating until ready to cook. Other fillings can be customized. Be careful not to overcrowd the pan when searing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg