The term “roulade” originates from the French word "rouler" meaning "roll". Basically, a slice of meat is flattened, stuffed and rolled to form a roulade. Stuffing includes various vegetables, meats and cheese. To maintain its shape and keep the filling intact, the roulade is secured with a toothpick, twine or metal skewer. The roulade can be made ahead, refrigerated and cooked just before serving at a party. Either braised, baked, pan-fried or breaded and deep-fried. Sliced crosswise into rounds and served with a salad. Attractive, impressive, perfect for a special occasion to wow your guests.
What inspires me to be innovative and creative are the ingredients I have on hand. With chicken breasts, baby spinach and ricotta cheese, I decided to prepare a filling with the latter two to be encased within each chicken breast. Baked in a preheated 400 F or 200 C for 25 minutes and then broiled at 500 F or 260 C for 5 minutes until the outer layer of the breasts have turned slightly brown in colour. Allowed to rest for a few minutes and then sliced. The scrumptious chicken meat with the cheesy spinach filling is incredibly delicious.
What inspires me to be innovative and creative are the ingredients I have on hand. With chicken breasts, baby spinach and ricotta cheese, I decided to prepare a filling with the latter two to be encased within each chicken breast. Baked in a preheated 400 F or 200 C for 25 minutes and then broiled at 500 F or 260 C for 5 minutes until the outer layer of the breasts have turned slightly brown in colour. Allowed to rest for a few minutes and then sliced. The scrumptious chicken meat with the cheesy spinach filling is incredibly delicious.
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Baked Chicken Roulade With Spinach
(Serves 6)
Ingredients:
3 large boneless chicken breasts
200 grams baby spinach
2 heaped spoonfuls of ricotta cheese
1 tablespoon Italian breadcrumbs
2 tablespoons grated parmesan cheese
freshly cracked black pepper
1 to 2 tablespoons olive oil for brushing
salt
Method:
Halve (butterfly) each breast horizontally into two. Then, place each one at a time between two plastic wraps and pound with a meat mallet to flatten them. Lightly season with salt and freshly cracked black pepper. Set aside.
Wash, drain baby spinach well. Transfer into a saucepan without any added water and heat on medium flame for a couple of minutes. Once the spinach has wilted, shut off the flame and allow to cool. Squeeze off the liquid completely and chop the spinach. Place in a bowl.
To the spinach, add ricotta cheese, breadcrumbs to absorb any moisture, parmesan cheese, freshly cracked black pepper and salt.
Divide the spinach filling into three and spread all over the flattened chicken breast (see above picture). Roll tightly and secure with a twine and place them on a wire rack set over a baking sheet. Brush the top of each roulade with olive oil.
Preheat the oven to 400 F or 200 C.
Cook roulades in the oven for 25 minutes.
Change the oven setting to broil (upper heating element) at 500 F or 260 C. Place the baking sheet with the roulades on the topmost rack in the oven. Broil for 5 minutes until the outer layer of the breasts have turned slightly brown in colour.
Allow the roulades to rest for a few minutes before slicing them crosswise into 1-inch thick pieces.
Serve warm.
Note:
To read click here: Copyright & Privacy Policy
Baked Chicken Roulade With Spinach
(Serves 6)
Ingredients:
3 large boneless chicken breasts
200 grams baby spinach
2 heaped spoonfuls of ricotta cheese
1 tablespoon Italian breadcrumbs
2 tablespoons grated parmesan cheese
freshly cracked black pepper
1 to 2 tablespoons olive oil for brushing
salt
Method:
Halve (butterfly) each breast horizontally into two. Then, place each one at a time between two plastic wraps and pound with a meat mallet to flatten them. Lightly season with salt and freshly cracked black pepper. Set aside.
Wash, drain baby spinach well. Transfer into a saucepan without any added water and heat on medium flame for a couple of minutes. Once the spinach has wilted, shut off the flame and allow to cool. Squeeze off the liquid completely and chop the spinach. Place in a bowl.
To the spinach, add ricotta cheese, breadcrumbs to absorb any moisture, parmesan cheese, freshly cracked black pepper and salt.
Divide the spinach filling into three and spread all over the flattened chicken breast (see above picture). Roll tightly and secure with a twine and place them on a wire rack set over a baking sheet. Brush the top of each roulade with olive oil.
Preheat the oven to 400 F or 200 C.
Cook roulades in the oven for 25 minutes.
Change the oven setting to broil (upper heating element) at 500 F or 260 C. Place the baking sheet with the roulades on the topmost rack in the oven. Broil for 5 minutes until the outer layer of the breasts have turned slightly brown in colour.
Allow the roulades to rest for a few minutes before slicing them crosswise into 1-inch thick pieces.
Serve warm.
Note:
- Placing the roulades on a wire rack over the baking sheet ensures that they don't sit or float in any drippings.
- These roulades are very easy to make at home. If made ahead and refrigerated, ensure to bring them to room temperature before cooking in the oven.
