Chicken and Goat Cheese Roulades

I've been making these chicken and goat cheese roulades for years. They're so easy to whip up but look beautiful and taste delicious!

5 from 2 votes

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Servings: roulades

Equipment

Kitchen twine
Box grater if using block goat cheese
Ovenproof skillet

Ingredients

1¼ pounds thinly sliced chicken breasts (about 5 thin cutlets total; see Note 1)
1¼ teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
4 ounces goat cheese (grated; yields 1 cup grated)
1½ ounces baby spinach (finely chopped; yields about 1 cup chopped)
3 cloves garlic (peeled and minced)
1 tablespoon extra virgin olive oil

Instructions

Prepare the chicken:

Pat the chicken dry and place it on parchment paper. Use a mallet to pound each piece to ¼-inch thickness if needed. Season the chicken with 1¼ teaspoon salt and ½ teaspoon pepper and set aside.

Prepare the filling:

Combine the grated goat cheese, chopped spinach, and minced garlic in a bowl. Add a pinch of black pepper. Mix well to combine.

Prepare the roulades:

Preheat the oven to 400ºF.
Place the seasoned chicken breast on a clean surface with the widest part of the breast toward you. Add ⅕ of the mixture and use your hands to press it firmly into the chicken so that it is tightly packed against the breast.
Carefully roll the chicken around the mixture. Use two pieces of kitchen twine to tie the roulade together tightly on both ends. See Note 2. Set aside. Continue preparing the remaining roulades until all are rolled and tied.

Fry the roulades:

Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium heat. Once hot, place the roulades in the skillet, seam-side up, and cook for 3 minutes until the top is well-browned. Flip and transfer to the oven for 15 to 20 minutes until a meat thermometer inserted into the chicken registers 165ºF.

To serve:

Remove the roulades from the oven and use kitchen shears to cut off the kitchen twine. Arrange the roulades on a platter and serve. Enjoy!

Notes

Note 1: You can use a whole chicken breast, thinly slice it yourself, and then pound it with a mallet to ¼-inch thickness. I prefer to buy thinly sliced chicken, so I only have to pound it a little thinner. You'll need to pick whatever is available at your local grocer!

Note 2: You can use kitchen twine or toothpicks. I've done it both ways. The toothpicks are easier, but they make it more difficult to brown the chicken since they'll poke out the bottom of the roulade. If you use kitchen twine, tie it closer to the center of the chicken so that it wraps around the narrow end piece of the roulade; otherwise, it will open up as it cooks. You can also secure it with just one piece of kitchen twine in the middle; I prefer two pieces to ensure it stays together nicely.

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