Chicken Provolone and Swiss Roulades
Elevate your dinner table with Chicken Provolone and Swiss Roulades, a gourmet twist on stuffed chicken that's as flavorful as it is impressive. Tender chicken breasts are pounded thin and layered with creamy provolone cheese, Swiss cheese, and fresh spinach leaves, then rolled into elegant roulades for a surprising center of oozy, cheesy goodness. Seasoned with garlic powder and Italian herbs, these roulades are coated in a Parmesan-infused breadcrumb crust, pan-seared to golden perfection, and baked for a crispy, succulent finish. Perfect for date nights or weekend gatherings, this recipe strikes the perfect balance between indulgence and sophistication. Serve these roulades sliced into beautiful medallions, making them as stunning to look at as they are delicious to eat. With simple ingredients and a little assembly, this dish transforms everyday chicken into an Italian-inspired masterpiece.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 slices Provolone cheese
- 4 slices Swiss cheese
- 2 cups Fresh spinach leaves
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
Instructions
Preheat the oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound it to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season both sides of each chicken breast with garlic powder, dried Italian seasoning, salt, and black pepper.
Layer 1 slice of provolone cheese, 1 slice of Swiss cheese, and a few spinach leaves on each chicken breast.
Starting from the wider end of each chicken breast, tightly roll it up to encase the filling, securing the ends with toothpicks if needed.
Place the flour in a shallow dish, whisk the eggs in a second shallow dish, and combine the breadcrumbs and grated Parmesan cheese in a third shallow dish.
Dredge each chicken roulade in the flour, shaking off the excess, dip it in the eggs, and coat it evenly with the breadcrumb-Parmesan mixture.
Heat the olive oil and butter in a large oven-safe skillet over medium heat until the butter has melted and begins to foam.
Add the chicken roulades seam-side down and cook for about 2-3 minutes per side, until golden brown on all sides.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the roulades rest for 5 minutes before carefully removing toothpicks.
Slice the roulades into rounds and serve warm, garnished with fresh herbs or a drizzle of your favorite sauce if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 509 mg | 39% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
