Chicken Roulade with Asiago and Pine Nuts
Elevate your dinner table with this elegant and flavorful Chicken Roulade with Asiago and Pine Nuts. Juicy chicken breasts are pounded thin, then wrapped around a rich filling of shredded Asiago cheese, sautéed spinach, and toasted pine nuts, creating a delightful balance of creamy, nutty, and savory flavors. A quick sear locks in the juices before the roulades are baked to golden perfection in a skillet with chicken stock for added moisture. The finishing touch of optional breadcrumbs and butter basting enhances both texture and taste. Perfect for a special occasion or a gourmet twist on weeknight meals, this dish pairs beautifully with roasted vegetables or a light salad for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Asiago cheese (shredded)
- 2 cups Fresh spinach
- 3 tablespoons Pine nuts (toasted)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Breadcrumbs (optional, for topping)
- 0.5 cup Chicken stock
- 2 tablespoons Butter (optional, for basting)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/4 inch.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and toss until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the shredded Asiago cheese, toasted pine nuts, and the cooked spinach mixture. Stir until evenly incorporated.
Prepare the seasoned chicken by sprinkling both sides of the pounded chicken breasts with salt, black pepper, and paprika.
Place a portion of the Asiago and spinach filling onto one end of each chicken breast. Roll the chicken tightly around the filling and secure with toothpicks or kitchen twine.
Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 2 minutes per side. Remove skillet from heat.
Pour the chicken stock around the chicken roulades in the skillet to keep them moist in the oven. Optionally, sprinkle breadcrumbs on top of the roulades for added crunch.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Optionally, baste the roulades with melted butter halfway through cooking for extra flavor and moisture.
Remove the toothpicks or kitchen twine before serving. Slice the roulades into medallions if desired, and serve warm with your favorite sides.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.2 g | ||
| Protein | 258.3 g | 517% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 980 mg | 75% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2105 mg | 45% | |
*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.
