Chicken Roulade – a delicious recipe with oil, chicken, salt, black pepper, Crystal Farms, butternut squash diced. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small saute pan over high heat, saute the kale in 1 tablespoon of oil. Reserve at room temperature.
2
Preheat oven to 350 F. With a meat mallet, pound the chicken to 1/4 inch thickness. Season both sides with salt and pepper.
3
Layer Crystal Farms Shredded Gouda over the chicken, followed by the sauteed kale, roasted butternut squash and Asiago cheese. Roll tightly and reserve.
4
In a medium pan over medium-high heat, sear the roulade seam side down. Cook for 2 minutes. Turn the roulade and continue to cook for another 2 minutes. Transfer to the oven and bake for 12 minutes. Remove from oven, add butter and baste the chicken as the butter melts. Return pan to the oven and cook for another 6 minutes or until the breast reaches an internal temperature of 165 F.
309
kcal
Calories
28
g
Fat
3
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup kale chopped, 2 tablespoons oil divided, 1 chicken breast boneless skinless, 1/4 teaspoon salt kosher, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
