Easy Chicken Roulade With Spinach & Sundried Tomatoes (GF)
This easy Chicken Roulade with spinach and sundried tomatoes turns simple ingredients into something special. Juicy chicken breasts are filled with a creamy Mediterranean mix of spinach, ricotta, provolone, and sundried tomatoes, then rolled, seared, and baked until golden. Naturally gluten-free and full of bright flavor, it’s an elegant dish that’s simple enough for a weeknight dinner yet beautiful enough for entertaining.
Servings: 4 servings
Calories: 260kcal
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup fresh spinach or ½ cup frozen spinach thawed and sqeezed dry
- ½ cup sundried tomatoes in oil chopped
- 1 cup provolone shredded
- 2 garlic cloves minced
- 2 tablespoons ricotta
- 1 teaspoon olive oil for searing
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- balsamic glaze optional
Instructions
- Preheat the oven to 375℉.
- Slice each chicken breast into thinner fillets: you will get 2-3, depending on the thickness of your chicken breast. Using a rolling pin or meat mallet, gently pound the breast to a ¼ inch thickness.2 boneless, skinless chicken breasts
- Season the chicken with salt and pepper.1 teaspoon salt, ½ teaspoon ground black pepper
- Cook the spinach in a cast iron skillet with a splash of water until the spinach has wilted. Remove the spinach and chop it thinly.1 cup fresh spinach
- In a bowl, mix the spinach with the sundried tomatoes, shredded provolone, minced garlic, and ricotta.½ cup sundried tomatoes in oil, 1 cup provolone, 2 garlic cloves, 2 tablespoons ricotta
- Spoon some of the mixture on top of each chicken fillet. Leave the edges clean so it's easier to roll the chicken.
- Roll each chicken fillet, keeping the filling inside, as tightly as possible. Then use kitchen twine to tie them up nicely.
- Season the chicken with Italian seasoning, garlic powder, and paprika.1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon garlic powder
- Heat the olive oil and butter in the skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side, until golden brown, then transfer the skillet to the oven.1 teaspoon olive oil , 1 tablespoon unsalted butter
- Bake for 10-15 minutes or until the internal temperature reaches 165℉ with a thermometer.
- Let rest for 5 minutes.
- Slice into rounds and drizzle with balsamic glaze, if using.balsamic glaze
Notes
Bring the chicken to room temperature before starting. It cooks more evenly and stays tender inside.
Avoid overfilling the roulade. Too much filling makes it hard to roll and can cause the mixture to spill out.
Use kitchen twine or toothpicks to secure each roll before searing. This helps the roulade hold its shape.
Make Ahead: Assemble the roulades several hours before baking. Refrigerate covered until ready to cook.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through. Freezing: Freeze fully cooked roulades for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas: Pair this chicken roulade with Mediterranean Eggplant, Italian Potato Salad, or Smashed Fingerling Potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through. Freezing: Freeze fully cooked roulades for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas: Pair this chicken roulade with Mediterranean Eggplant, Italian Potato Salad, or Smashed Fingerling Potatoes.
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 937mg | Potassium: 546mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1441IU | Vitamin C: 17mg | Calcium: 296mg | Iron: 1mg
