Chicken Spinach Roulade Recipes

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SPINACH & CHICKEN ROULADE



Spinach & Chicken Roulade image

Another recipe from my wonderful sister! Use the chicken as listed below or any other fillings that come to mind. Italian sausage and a bit of tomato sauce is excellent also.

Provided by KJK 5

Categories     Very Low Carbs

Time 1h15m

Yield 3 Rolls, 8 serving(s)

Number Of Ingredients 10

6 large eggs
16 ounces frozen spinach
1/2 pint heavy whipping cream
1/2 cup parmesan cheese
2 garlic cloves, pressed
12 ounces chicken breasts, cooked and sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 cup scallion, chopped
1 cup mozzarella cheese, grated

Steps:

  • Line Jelly Roll pan with foil and spray with non-stick spray.
  • Thaw and squeeze moisture from spinach.
  • In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
  • Bake at 350°F for 8-10 minutes.
  • Lift foil with baked spinach mixture and place on working surface.
  • While spinach is cooling sauté chicken, peppers and scallion; season to taste.
  • When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES



Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

6 (6-ounce) boneless chicken breasts, skin on
Salt
Freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace (brown sauce)
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
2 cups Italian flavored breadcrumbs, or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
1 teaspoon chopped fresh thyme leaves
White truffle oil, to taste (2 or 3 tablespoons)

Steps:

  • Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
  • Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
  • Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
  • While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
  • When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
  • Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
  • Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
  • Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

CHICKEN SPINACH ROULADE



Chicken Spinach Roulade image

This recipe is easy and sure to impress.

Provided by LadyVictorie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (14 ounce) can spinach, drained
1 egg
3 tablespoons grated Parmesan cheese
2 teaspoons milk
1 cup Italian seasoned bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease a baking sheet.
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
  • Heat spinach in a saucepan over medium-high heat.
  • Whisk eggs, Parmesan cheese, and milk together in a bowl.
  • Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
  • Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
  • Sprinkle bread crumbs atop rolled chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g

GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE



Goat Cheese and Herb Stuffed Chicken Roulade image

Provided by Kelsey Nixon

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
  • In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
  • Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
  • Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
  • Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
  • Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
  • Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
  • Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
  • Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

CHICKEN SPINACH ROULADE



Chicken Spinach Roulade image

This recipe is easy and sure to impress.

Provided by LadyVictorie

Categories     Chicken Breasts

Time 1h20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (14 ounce) can spinach, drained
1 egg
3 tablespoons grated Parmesan cheese
2 teaspoons milk
1 cup Italian seasoned bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease a baking sheet.
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
  • Heat spinach in a saucepan over medium-high heat.
  • Whisk eggs, Parmesan cheese, and milk together in a bowl.
  • Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
  • Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
  • Sprinkle bread crumbs atop rolled chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g

SPINACH AND FETA CHICKEN ROULADE RECIPE - (4.5/5)



Spinach and Feta Chicken Roulade Recipe - (4.5/5) image

Provided by á-14060

Number Of Ingredients 13

4 tablespoons olive oil (divided)
1 shallot (minced)
2 cloves garlic (minced)
1 pound spinach
1/2 cup pine nuts (toasted)
1 cup feta cheese (crumbled)
1 lemon (zested)
crushed red pepper (optional, to taste)
salt and pepper (to taste)
4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
Garnish
1/2 bunch flat leaf parsley (chopped)
1 lemon (cut in wedges)

Steps:

  • Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing the spinach to wilt a little with each addition, season with Kosher salt and freshly ground black pepper. Remove from heat, and allow to cool to room temperature. Using a kitchen towel, ring out any excess moisture from the spinach mixture. 3 Roughly chop the spinach mixture and add to a medium bowl, along with pine nuts, feta cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if desired. Fold together until combined. 4 For the Chicken Roulade: season the chicken breasts with Kosher salt and freshly ground black pepper. Divide the spinach mixture evenly among the 4 chicken breasts, keeping the filling away from the edges. Beginning at the narrower end of the chicken of 1 chicken breast, roll up, enclosing the filling as you would a jelly roll. Tie with kitchen twine every inch to secure. Repeat with remaining chicken breasts. 5 Heat the remaining 2 tablespoons of olive oil in a cast iron skillet, over medium high heat and add the chicken. Rotate to evenly brown on all sides, about 6-8 minutes. Place in oven, bake until a thermometer registers to 165ºF on the thickest part of the chicken, about 5-10 minutes. Remove from oven. Let rest 5 minutes. Cut the twine and slice into 1-inch pieces. 6 Garnish with parsley and lemon wedges. 7 Tips: - Use a pork cutlet instead of chicken! - Make sure you don't over-stuff the chicken, or the filling will come out the sides!

CHICKEN ROULADE



Chicken Roulade image

I just got this in an email from Prevention and am posting here for safekeeping. They say "Stuffed with sundried tomatoes, baby spinach, and freshly grated Parmesan cheese, this colorful combo brightens up basic chicken cutlets. Other greens such as arugula, chard, and baby kale can take the place of spinach in this dish."

Provided by smellyvegetarian

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces boneless skinless chicken breasts, trimmed and pounded thin into cutlets
2 tablespoons sun-dried tomatoes (dry packed)
2 cups Baby Spinach
1/4 cup parmesan cheese
1/4 cup onion, chopped
2 teaspoons olive oil, divided
1 teaspoon garlic
1/3 teaspoon red pepper flakes
1 tablespoon water
1/2 cup dry white wine

Steps:

  • Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
  • Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
  • Sprinkle the tomatoes evenly on the smooth side of the cutlets.
  • Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
  • Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
  • Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.

CHICKEN ROULADE



Chicken Roulade image

Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/2 cup flat-leaf parsley leaves, loosely packed
2 teaspoons dried thyme
Zest of 1 lemon
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 large cloves garlic, minced
1/2 pound broccoli rabe
1/4 cup plus 3 tablespoons low-fat ricotta cheese
2 whole skinless and boneless chicken breasts
1/4 cup dry white wine
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
  • Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
  • Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.

Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g

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From kosher.com


CHICKEN AND SPINACH ROULADES
Roll up each one, folding in the sides to enclose the filling, and secure with wooden cocktail sticks or skewers. Place the roulades in a frying pan and pour over the vermouth and stock. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes. Remove the chicken and spinach roulades from the pan and keep hot. Bring the liquid ...
From preprod.besthealthmag.ca


GROUND CHICKEN ROULADE WITH ROASTED PEPPERS AND SPINACH RECIPE
Chicken, Spinach & Pepper-Jack Roulade. Step 1 Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes.
From foodnewsnews.com


CHICKEN SPINACH ROULADE - CINDY'S RECIPES AND WRITINGS
2013-12-30 Instructions. Grind feta, pecans and sun-dried tomatoes into a paste. Spread the mixture on the chicken breasts leaving about a ½ inch on all sides. Add a layer of spinach. Top with shredded mozzarella. Roll tightly and tuck in the ends. Bake seam side down for approximately 30 minutes and internal temperature reaches 160.
From cindysrecipesandwritings.com


CHICKEN AND ASPARAGUS ROULADES - HEALTHY RECIPES AND ...
2011-12-30 Directions. Heat oven to 350°F. Line a rimmed baking sheet with foil. Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each ...
From womansday.com


THE CHEW: SPINACH & FETA CHICKEN ROULADE RECIPE
In a large saute pan over medium-high heat, add 2 tbsp olive oil, garlic, and shallot. Saute for about 3 minutes then add the spinach in three batches, letting the spinach wilt a bit before adding the next batch, then season with salt and pepper. Use a kitchen towel to squeeze excess moisture from the spinach mixture.
From foodus.com


ROULADE RECIPES | BBC GOOD FOOD
Maple pear, pecan & mascarpone roulade. A star rating of 4.8 out of 5. Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding.
From bbcgoodfood.com


CHICKEN SPINACH ROULADE - GERMAN RECIPES
The recipe Chicken Spinach Roulade could satisfy your European craving in about 1 hour and 20 minutes. This main course has 298 calories, 34g of protein, and 7g of fat per serving. This recipe serves 4. A mixture of egg, chicken breast halves, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful ...
From fooddiez.com


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