Chicken Roulade with Spinach Feta Cheese and Roasted Red Pepper
Elevate your dinner table with this elegant and flavorful Chicken Roulade with Spinach, Feta Cheese, and Roasted Red Pepper. Perfectly tender chicken breasts are butterflied, filled with a rich and aromatic mixture of sautéed spinach, tangy feta, and sweet roasted red peppers, then rolled and baked to golden perfection. This dish strikes the perfect balance between gourmet presentation and approachable preparation, making it ideal for both weeknight dinners and special occasions. Finished with a smoky paprika rub and a quick oven roast, these roulades deliver layers of flavor in every bite. Serve sliced into beautiful spirals alongside a crisp salad or roasted vegetables for a show-stopping meal that’s as stunning as it is satisfying. Keywords: chicken roulade, spinach and feta chicken, stuffed chicken recipe, roasted red pepper chicken, elegant chicken dishes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 1 cup Roasted red peppers, sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 8 pieces Toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a thin, even layer. Be careful not to cut all the way through.
Cover each butterflied chicken breast with plastic wrap and gently pound with a meat mallet until about 1/4-inch thick.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooked spinach, feta cheese, and roasted red peppers. Mix well.
Place a portion of the filling onto each pounded chicken breast, spreading it out but leaving about 1 inch of space along the edges.
Carefully roll up each chicken breast tightly, tucking in the sides as you roll. Secure with toothpicks or tie with kitchen twine to keep the filling in place.
Rub the outside of the roulades with the remaining tablespoon of olive oil, then season with salt, black pepper, and paprika.
Heat an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 2-3 minutes per side.
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 the chicken roulades from the oven and let them rest for 5 minutes. Remove the toothpicks or twine.
Slice the roulades into thick rounds and serve warm. Enjoy your Chicken Roulade with Spinach, Feta Cheese, and Roasted Red Pepper!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 619 mg | 13% | |
*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.
