Description
A savory delight of tender chicken breast rolled with a creamy filling of cheese and spinach.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 oz cream cheese
- 1 cup spinach, cooked and chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
- Mashed potatoes (for serving)
- Your favorite vegetable (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together the cream cheese, cooked spinach, grated Parmesan, salt, and pepper until smooth.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- Spread the cream cheese mixture evenly over each chicken breast.
- Roll up each chicken breast tightly, tucking in the sides and securing ends with toothpicks or kitchen twine.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Sear each roulade until golden brown on all sides, about 3-4 minutes per side.
- Transfer the roulades to a baking dish and bake for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Allow the roulade to rest for a few minutes before slicing and serving.
Notes
Make-ahead: Prepare roulades a day in advance and refrigerate. Cook when ready. Adapting for air fryer: Cook for 15-18 minutes if using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg