Chicken Roulades with Roasted Red Peppers
Elevate your dinner table with these elegant Chicken Roulades with Roasted Red Peppers, a recipe that combines juicy, seasoned chicken breasts with a vibrant medley of flavors. Stuffed with tender spinach leaves, sweet roasted red pepper strips, and a melty duo of mozzarella and Parmesan cheeses, these roulades are rolled, seared to golden perfection, and baked to a succulent finish. This high-protein, low-carb dish delivers Italian-inspired comfort with a gourmet twist, showcasing a balance of textures and bold seasonings like garlic powder and Italian herbs. Perfectly portioned and easy to slice into medallions, these roulades make an eye-catching entrée for weeknight meals or dinner parties. Serve them warm alongside roasted vegetables or a crisp green salad for a stunning and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Roasted red peppers (jarred or fresh, sliced into strips)
- 2 cups Fresh spinach leaves
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 10 pieces Toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
On each chicken breast, layer a few spinach leaves, a few strips of roasted red pepper, a sprinkle of shredded mozzarella cheese, and a light sprinkle of Parmesan cheese.
Carefully roll up each chicken breast, starting from the narrower end, and secure it with toothpicks or tie it with kitchen twine to keep the filling intact.
Heat the olive oil in a large oven-safe skillet over medium heat. Place the chicken roulades seam-side down into the skillet.
Sear the chicken for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and allow the roulades to rest for 5 minutes. Remove the toothpicks or twine before serving.
Slice the roulades into medallions for an elegant presentation, and serve warm with your choice of side dishes such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.3 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1195 mg | 92% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2588 mg | 55% | |
*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.
