Chicken Roulade with Spinach, Sun-Dried Tomatoes, and Goat Cheese
Elegant stuffed chicken roulade filled with spinach, sun-dried tomatoes, and creamy goat cheese. Perfect for a gourmet dinner, special occasions, or healthy family meals.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Searing, Roasting, Blending
- Cuisine: American / Contemporary European
- Diet: Gluten Free
Ingredients
For the Chicken Roulade
2 large boneless, skinless chicken breasts
1 cup fresh spinach leaves
¼ cup sun-dried tomatoes, rehydrated and chopped
⅓ cup goat cheese, crumbled
Salt and black pepper, to taste
1 tbsp olive oil
Kitchen twine or toothpicks
For the Cauliflower Purée
1 medium head cauliflower, chopped
2 tbsp butter or olive oil
¼ cup milk or cream
Salt and white pepper, to taste
For the Balsamic Reduction
½ cup balsamic vinegar
1 tbsp honey or date syrup
Pinch of salt
For Serving
Steamed asparagus or seasonal vegetables
Microgreens or fresh herbs for garnish
Instructions
Step 1: Prepare the Chicken
Butterfly the chicken breasts and pound them to an even ½-inch thickness. Season both sides with salt and black pepper.
Step 2: Add the Filling
Evenly layer the spinach leaves, chopped sun-dried tomatoes, and crumbled goat cheese over each chicken breast.
Step 3: Roll and Sear
Roll the chicken tightly and secure with kitchen twine or toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat and sear the roulades on all sides until golden brown.
Step 4: Roast to Finish
Transfer the skillet to a preheated 350°F (180°C) oven. Roast for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing.
Step 5: Make the Cauliflower Purée
Steam or boil the cauliflower until very tender. Transfer to a blender or food processor and blend with butter and milk until smooth and creamy. Season with salt and white pepper.
Step 6: Prepare the Balsamic Reduction
In a small saucepan, combine balsamic vinegar, honey, and a pinch of salt. Simmer over medium heat until reduced by about half and slightly thickened.
Step 7: Plate and Serve
Spread cauliflower purée onto serving plates. Arrange sliced chicken roulade on top, drizzle with balsamic reduction, and garnish with steamed vegetables, microgreens, or fresh herbs.
Notes
Pound the chicken evenly to ensure consistent cooking.
Rehydrate dry sun-dried tomatoes in warm water for 10 minutes before chopping.
Secure the roulades tightly to prevent the filling from escaping during cooking.
For extra flavor, add minced garlic or fresh basil to the filling.
The balsamic reduction will continue to thicken as it cools.
