Tuscan Stuffed Chicken Roulades
Tender chicken breasts rolled with a creamy spinach and sun-dried tomato filling, simmered in a rich Tuscan-style garlic cream sauce.
Equipment
- Skillet
- Meat mallet
- Mixing bowls
- Tongs
Ingredients
Chicken Roulades
- 4 boneless skinless chicken breasts pounded thin
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Filling
- 1 cup spinach chopped
- 0.5 cup sun-dried tomatoes chopped
- 0.75 cup cream cheese softened
- 0.5 cup mozzarella cheese shredded
- 0.25 cup Parmesan cheese grated
- 1 clove garlic minced
Sauce
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup Parmesan cheese grated
Instructions
- Pound chicken breasts thin and season with salt, pepper, garlic powder, and Italian seasoning.
- Mix filling ingredients until smooth.
- Spread filling on chicken, roll tightly, and secure with toothpicks.
- Sear roulades in olive oil until golden.
- Make sauce in same skillet, then return chicken and simmer until cooked through.
Notes
Let roulades rest before slicing for best texture.