Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
- Spread a portion of the cheese and spinach mixture evenly over each chicken breast.
- Roll each chicken breast tightly, starting from one end, and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 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 from the oven, let rest for a few minutes, then slice into rounds.
- Garnish with fresh herbs if desired and serve warm.
Notes
- You can substitute other greens like kale or Swiss chard for spinach.
- Feel free to add other spices or herbs according to your taste preferences.
- Serve with a side salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 roulade
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: Chicken Roulade, Spinach and Cheese, Chicken Recipe, Italian Chicken Dish, Stuffed Chicken Breast