Spinach Rockefeller Roulades
Delight your taste buds with Spinach Rockefeller Roulades, a sophisticated spin on classic stuffed chicken that's perfect for a weeknight dinner or an elegant gathering. Succulent chicken breasts are butterflied, tenderized, and filled with a rich, creamy mixture of sautéed spinach, garlic, and shallots, blended with cream cheese, Parmesan, and a bright splash of lemon juice. Rolled to perfection, these roulades are crowned with a golden crust of panko breadcrumbs and more Parmesan, infused with the smoky warmth of paprika. In just under an hour, you'll have a show-stopping dish that’s as indulgent as it is wholesome. Garnished with fresh parsley, these roulades are as visually stunning as they are delicious, offering a satisfying crunch and melt-in-your-mouth filling in every bite. Ideal for serving alongside roasted vegetables or a simple green salad, this irresistible recipe will quickly become a favorite in your culinary repertoire.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 cups Fresh spinach
- 4 oz Cream cheese
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 small Shallot, minced
- 2 tbsp Unsalted butter
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon juice
- 0.25 tsp Paprika
- 2 tbsp Chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Butterfly each chicken breast by slicing them horizontally without cutting all the way through, then open them like a book. Place each breast between two pieces of plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4 inch.
Season the chicken on both sides with 1/2 tsp of salt and 1/4 tsp of black pepper. Set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and shallot, cooking until fragrant and soft, about 2 minutes.
Add the spinach to the skillet and sauté for 3–4 minutes until wilted. Remove from heat and stir in the cream cheese, 1/2 cup of Parmesan cheese, and lemon juice. Mix until creamy and smooth, then let the filling cool slightly.
Place 2–3 tbsp of the spinach mixture onto each flattened chicken breast, spreading it evenly over the surface. Roll the chicken tightly around the filling and secure with toothpicks.
In a small bowl, combine the panko breadcrumbs, olive oil, paprika, and remaining 1/2 cup of Parmesan cheese. Stir to coat the breadcrumbs evenly.
Place the roulades seam-side down in the prepared baking dish. Spread the breadcrumb mixture evenly over the top of each roulade.
Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The breadcrumbs should be golden and crispy.
Allow the roulades to rest for 5 minutes before removing the toothpicks. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.1 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1291 mg | 99% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 346 mg | 7% | |
*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.
