Creamy Spinach Stuffed Chicken Roulade

Creamy Spinach Stuffed Chicken Roulade



  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 piece medium-sized onion chopped
  • 1 tablespoon finely chopped garlic
  • 200 grams spinach blanched and chopped
  • ½ bar 125g cream cheese
  • ¼ bar cheddar cheese grated
  • salt and pepper to taste
  • 3-4 pieces chicken breast fillets sliced horizontally and pounded with the used of smooth side of the mallet
  • salt and pepper to taste
  • juice of 1 lemon or 2-3 pieces of calamansi
  • prepared white or béchamel sauce
  • freshly grated parmesan
  • mozzarella cheese grated
  • parsley chopped (optional)


  1. Heat oil and butter in a pan and sauté onions and garlic until aromatic. Add in spinach and continue sautéing, then blend in the cream cheese and cheddar cheese and mix until both melt on the spinach. Season to taste and set aside for later use.

  2. Preheat oven to 350°F. Place chicken between 2 sheets of any plastic wrap, flatten or pounded into 1/8-inch or 1/4-inch thickness using the smooth or flat side of a mallet.
  3. Season chicken with pepper, salt, and lemon juice. Lay one piece of seasoned chicken fillet and spoon over around two tablespoons of the spinach filling and roll chicken to create a cylinder.

  4. Arrange rolled chicken in a greased or buttered ceramic dish. Top chicken with prepared white sauce or béchamel sauce and generously top with grated parmesan and mozzarella cheeses. Bake for 45 minutes to an hour or until top is golden brown and chicken is already cooked. Sprinkle parsley on top before serving (optional).

Recipe Notes

Yield: 6-8 servings

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