Tuscan Stuffed Chicken Roulades
Tender chicken breasts rolled with spinach, sun-dried tomatoes, and cheese, then baked in a creamy Tuscan-style garlic parmesan sauce.
Equipment
- Meat mallet
- Skillet
- Baking dish
- Mixing bowls
Ingredients
Chicken Roulades
- 4 chicken breasts boneless, skinless
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 cup spinach chopped
- 0.5 cup sun-dried tomatoes chopped
- 0.5 cup mozzarella shredded
- 0.25 cup parmesan cheese grated
Tuscan Cream Sauce
- 1 cup heavy cream
- 0.5 cup chicken broth
- 3 cloves garlic minced
- 2 tbsp butter
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Pound chicken thin and season both sides.
- Mix spinach, sun-dried tomatoes, mozzarella, and parmesan.
- Spread filling over chicken, roll tightly, and secure.
- Sear roulades in skillet until golden.
- Make sauce in same skillet with butter, garlic, cream, broth, and parmesan.
- Pour sauce over chicken and bake 20–25 minutes.
- Rest, slice, garnish, and serve.
Notes
Let rest before slicing for clean roulades.