Stuffed Chicken Roulade is the most requested recipe in my private cooking classes. It's such a hit, that I decided it was time to publish the recipe so that everyone can try to make this impressive dish. Stuffed with bell peppers, spinach (or any green, really), herbed cheese (Boursin or goat cheese are the most popular) and rolled up with an herbaceous cream cheese, this is entree is a showstopper, for sure.

Typical chicken roulade dishes require pounding out chicken breasts until they are paper-thin and then rolling up ingredients and securing it all with a toothpick. Not that I don't enjoy hard labor, I don't enjoy hard labor and making things difficult for myself or the guests for whom I am cooking.

Ground chicken is best (whole chicken, not just the breasts, which are very lean and have no fat), but turkey works well too. Beef and pork are great substitutes and can easily be subbed in. Just be mindful of your protein's fat content. If you're using a traditionally lean meat, you will have to add an egg, cup of mayonnaise or glug or two of oil to make sure the final product is not dry. I don't want you coming back here because it did not turn out.

After roasting your roulade, it will need to rest for at least 5-10 minutes so the juices can redistribute and the cheese won't come gushing out after the first cut. Don't worry. It will still be hot. If you want to see how to make this dish, click here to see a April 2020 online cooking class I posted on Facebook just to make this dish. You do not have to have Facebook to view it, as it is a public page.

Stuffed Chicken Roulade

Yield: 8

Author: Nikki Miller-Ka of Nik Snacks

Ingredients

1 lb. ground chicken
2 cups Parmesan cheese, grated
1 egg
4 oz. baby spinach leaves or collard green leaves, chopped
1 bell pepper, julienne
1/4 cup breadcrumbs
5 oz. cream cheese, softened
2 Teach basil, dill, thyme chopped
Salt and pepper to taste
Garlic powder and onion powder to taste

Instructions

Preheat oven to 300-375 degrees.
In a bowl, add egg, cheese, salt, and pepper and breadcrumbs to ground chicken breast. Mix to combine.
In a separate bowl, combine chopped herbs with softened cream cheese. Add garlic powder and onion powder to taste.
Line sheet pan with parchment paper or foil.
TIP: Put on gloves here! Not only is it safer, but the chicken is a bit tacky and can stick to your hands.
Place chicken on sheet pan. Flatten chicken onto the tray.
Place greens on the top third of the chicken.
Place sliced bell peppers lengthwise across the middle of the chicken.
Spray a spatula with cooking spray or oil, then use it to spread herbed cream cheese on top of the bell peppers.
Starting at the end closest to you, begin to roll the parchment paper forward, rolling the chicken up. Then slowly peel the parchment paper back to reveal the chicken again. Repeat a few times. Finally, keep rolling fully until chicken is fully covered in parchment paper, then close up the ends of the paper like a candy wrapper.
Place in oven for 40-50 minutes.

Notes:

Calories

314.06

Fat (grams)

20.27

Sat. Fat (grams)

9.45

Carbs (grams)

10.32

Fiber (grams)

1.71

Net carbs

8.61

Sugar (grams)

1.46

Protein (grams)

23.94

Sodium (milligrams)

633.99

Cholesterol (grams)

123.31

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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