Baked Chicken Roulade – Prepare to Roll & Slice

Baked Chicken Roulade

Get your Kyocera Ceramic knives ready for some crafty prep work with this great recipe for Baked Chicken Roulade from Southern Living Magazine, courtesy of our friends at

The word roulade originates from the French word “rouler” meaning “to roll.”  Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served.

Baked Chicken Roulade Ingredients

  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 (5-oz.) package baby spinach
  • 4 garlic cloves, minced and divided
  • 2 teaspoons olive oil
  • 12 fresh thin asparagus spears (about 1 lb.)
  • Wooden picks
  • 5 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 tablespoons dry white wine
  • 3/4 cup chicken broth
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers


  1. Preheat oven to 425°. Place chicken between two (2) sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
  2. Sauté spinach and two (2) minced garlic cloves in two (2) tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
  3. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
  4. Melt three (3) Tbsp. butter with two (2) Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
  5. Melt remaining two (2) Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, one (1) minute. Whisk in chicken broth and lemon juice; cook two (2) minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken.
  6. Slice into individual servings.

Serve immediately. features the largest collection of professionally-tested recipes online from food experts at trusted magazines and – including Cooking Light, Southern Living, Sunset, Coastal Living, Real Simple, and more.

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