Description
Delight in these tender Chicken Roulades stuffed with a flavorful blend of spinach, feta, sun-dried tomatoes, and cream cheese. Perfectly baked and finished under the broiler for a crispy golden exterior, this easy-to-make recipe offers a savory, cheesy dish ideal for a comforting dinner.
Ingredients
Chicken
- 2 chicken breasts, halved and pounded thin (1/4 inch)
- Salt, to taste
- Black pepper, to taste
- Oil mister or cooking spray
Filling
- 1/3 cup frozen chopped spinach, thawed and squeezed dry
- 8 sun-dried tomatoes, chopped
- 1.5 oz crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 4 tablespoons grated Parmesan cheese, divided
- 2 sprigs thyme, leaves removed and chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the roulades.
- Prepare the filling: In a mixing bowl, combine the chopped sun-dried tomatoes, crumbled feta, thawed and squeezed spinach, softened cream cheese, and half of the grated Parmesan cheese, mixing well to create an even filling.
- Assemble the roulades: Lay out each halved and pounded chicken breast flat, then evenly distribute a quarter of the filling mixture on each piece, spreading it out to cover the surface.
- Roll the chicken: Carefully roll up each chicken breast with the filling inside, securing the roulades and placing them seam side down on a parchment-lined baking sheet.
- Season the roulades: Sprinkle salt, pepper, chopped thyme leaves, and the remaining Parmesan cheese over each roulade to enhance flavor.
- Bake: Place the roulades in the preheated oven and bake for 20 to 25 minutes until the chicken is nearly cooked through.
- Broil to finish: Switch to broil and cook for an additional 5 minutes to develop a lovely browned and slightly crispy exterior on the roulades.
- Serve: Remove from oven and serve immediately, enjoying the warm, cheesy, and flavorful chicken roulades.
Notes
- Make sure to pound the chicken breasts evenly for uniform cooking and easier rolling.
- Thaw and squeeze out excess moisture from the spinach to avoid a watery filling.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Keep an eye during broiling to avoid burning; 5 minutes is typically sufficient.
- Feel free to swap sun-dried tomatoes for fresh tomatoes for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
