I love chicken roulades. They seem fancy, but they’re pretty simple to prepare. I stuffed these babies with feta, spinach, and prosciutto. Yum!
I realize that this is similar to previous posts. Same concept as the stuffed chicken parmesean and the ricotta and spinach stuffed chicken. Well I like to think it shows improvement. Both in stuffing skills and photography. Just take a look at the stuffed chicken parmesean. I see improvement there.
Anyways, back to these little babies. I used a lot of seasoning and it was delicious. I loved the taste of the herby chicken with the flavor packed filling. Definitely better than what I could get at most restaurants.
Chicken Roulades Stuffed with Feta, Spinach, and Prosciutto
Serves 2
2 chicken breasts
1/4 cup spinach, drained
1/4 cup feta
1 clove garlic, minced
2 pieces of prosciutto
1/2 tsp lemon juice
seasonings (salt, pepper, italian seasoning, thyme, garlic powder, oregano, parsley)
nutmeg
flour
1 egg, whisked
breadcrumbs
1. Slice the chicken so that it’s thinner, not in half, just thin so it’s easier to roll. You can pound it to make it even and thinner, but I prefer just slicing it thin. Season facing side of chicken.
2. In a small bowl, combine spinach, feta, lemon juice, garlic, nutmeg, and pepper.
3. Place prosciutto lengthwise on chicken. Top with spinach mixture. Tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
4. Set up three bowls- one with flour, another with the egg, and the last with breadcrumbs and seasonings.
5. Dip the rolled chicken breasts carefully into each bowl. Be careful that it doesn’t fall apart but make sure it’s fully covered before dipping it into the next bowl. Place in oven safe pan or cookie sheet.
6. Bake in a preheated oven to 350F for about 20-30 minutes until browned.
And just a tip- these make great sandwiches. Just slice it up, reheat, and slap between two toasted pieces of bread. Delish!
Worthy of Love 