Baked Chicken Roulade Recipe

Name: Baked Chicken Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinned and boned chicken breasts (about 1 1/2 lb.); 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 (5-oz.) package baby spinach; 4 garlic cloves, minced and divided; 2 teaspoons olive oil; 12 fresh thin asparagus spears (about 1 lb.); Wooden picks; 5 tablespoons butter, divided; 2 tablespoons olive oil; 1 tablespoon all-purpose flour; 2 tablespoons dry white wine; 3/4 cup chicken broth; 1 teaspoon fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons drained capers

Servings: persons

4 skinned and boned chicken breasts (about 1 1/2 lb.)
1/2 teaspoon pepper
1/4 teaspoon salt
1 (5-oz.) package baby spinach
4 garlic cloves, minced and divided
2 teaspoons olive oil
12 fresh thin asparagus spears (about 1 lb.)
Wooden picks
5 tablespoons butter, divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 tablespoons dry white wine
3/4 cup chicken broth
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers

1
Preheat oven to 425u00b0. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
2
Saute spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
3
Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
4
Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425u00b0 for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
5
Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Saute 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinned and boned chicken breasts (about 1 1/2 lb.), 1/2 teaspoon pepper, 1/4 teaspoon salt, 1 (5-oz.) package baby spinach, and more.

Yes, Baked Chicken Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions