Chicken Roulade Appetizers
Elevate your next gathering with these elegant Chicken Roulade Appetizers, a bite-sized delight that’s as visually stunning as it is flavorful. This recipe transforms tender chicken breasts into irresistible spirals, stuffed with a creamy blend of cream cheese, mozzarella, and sautéed spinach, all infused with aromatic garlic. Perfectly seasoned with paprika, salt, and pepper, the roulades are seared to golden perfection before being baked to succulent doneness. Easy to prepare yet impressive to serve, these appetizers are ideal for parties, holidays, or any special occasion. Garnished with fresh parsley, they offer a sophisticated presentation that’s sure to wow your guests. With only 45 minutes from start to finish, these chicken roulades make entertaining as effortless as it is delicious.
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Recipe Information
Ingredients
- 2 large pieces Chicken breasts
- 115 grams Cream cheese
- 60 grams Fresh spinach
- 60 grams Shredded mozzarella cheese
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 1 tablespoon, chopped Fresh parsley
- 12 pieces Toothpicks
Instructions
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Butterfly the chicken breasts by slicing them horizontally but not completely through, then open them like a book.
Place each opened chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 0.6 cm (1/4 inch).
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach, cream cheese, shredded mozzarella, and half of the chopped parsley. Mix until well combined.
Season both sides of the chicken with salt, pepper, and paprika.
Spread an even layer of the spinach and cheese mixture onto each chicken breast, leaving a small border around the edges.
Starting from one end, tightly roll up the chicken breast around the filling. Secure the roulade with toothpicks to prevent it from unrolling during cooking.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 2-3 minutes per side.
Transfer the seared roulades to the prepared baking tray and bake in the preheated oven for 15-18 minutes, or until the chicken is fully cooked and the internal temperature reaches 75°C (165°F).
Remove the toothpicks and let the roulades rest for 5 minutes before slicing into bite-sized rounds.
Arrange the slices on a serving platter, garnish with the remaining parsley, and serve warm.
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 1.1 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 112 mg | 2% | |
*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.
