Stuffed Chicken Roulade | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


On 11:28 AM by Nikki @ NikSnacks in , , , ,    No comments
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.

Chicken roulade with greens and herbed cream cheese 

1 lb ground chicken
2 cups Parmesan cheese, grated
1 egg
3-4 oz baby spinach leaves or collard green leaves, chopped
1 bell pepper, julienne
1/4 cup breadcrumbs
5 oz cream cheese, softened
2 tbsp each basil, dill, thyme chopped
salt and pepper to taste