Spinach Rockefeller Roulades

Delight your taste buds with Spinach Rockefeller Roulades, a sophisticated spin on classic stuffed chicken that's perfect for a weeknight dinner or an elegant gathering. Succulent chicken breasts are butterflied, tenderized, and filled with a rich, creamy mixture of sautéed spinach, garlic, and shallots, blended with cream cheese, Parmesan, and a bright splash of lemon juice. Rolled to perfection, these roulades are crowned with a golden crust of panko breadcrumbs and more Parmesan, infused with the smoky warmth of paprika. In just under an hour, you'll have a show-stopping dish that’s as indulgent as it is wholesome. Garnished with fresh parsley, these roulades are as visually stunning as they are delicious, offering a satisfying crunch and melt-in-your-mouth filling in every bite. Ideal for serving alongside roasted vegetables or a simple green salad, this irresistible recipe will quickly become a favorite in your culinary repertoire.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 6 cups Fresh spinach
• 4 oz Cream cheese
• 1 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 1 small Shallot, minced
• 2 tbsp Unsalted butter
• 1 cup Panko breadcrumbs
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Lemon juice
• 0.25 tsp Paprika
• 2 tbsp Chopped parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Step 2

Butterfly each chicken breast by slicing them horizontally without cutting all the way through, then open them like a book. Place each breast between two pieces of plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4 inch.

Step 3

Season the chicken on both sides with 1/2 tsp of salt and 1/4 tsp of black pepper. Set aside.

Step 4

In a large skillet over medium heat, melt the butter. Add the minced garlic and shallot, cooking until fragrant and soft, about 2 minutes.

Step 5

Add the spinach to the skillet and sauté for 3–4 minutes until wilted. Remove from heat and stir in the cream cheese, 1/2 cup of Parmesan cheese, and lemon juice. Mix until creamy and smooth, then let the filling cool slightly.

Step 6

Place 2–3 tbsp of the spinach mixture onto each flattened chicken breast, spreading it evenly over the surface. Roll the chicken tightly around the filling and secure with toothpicks.

Step 7

In a small bowl, combine the panko breadcrumbs, olive oil, paprika, and remaining 1/2 cup of Parmesan cheese. Stir to coat the breadcrumbs evenly.

Step 8

Place the roulades seam-side down in the prepared baking dish. Spread the breadcrumb mixture evenly over the top of each roulade.

Step 9

Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The breadcrumbs should be golden and crispy.

Step 10

Allow the roulades to rest for 5 minutes before removing the toothpicks. Garnish with chopped parsley if desired and serve warm.

Nutrition Facts

Serving size	(1217.7g)

Amount per serving	% Daily Value*
Calories	2460.6

Total Fat 127.8g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 828.5mg	0%
Sodium 5073.4mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 9.1g
Protein 265.6g	0%

Vitamin D 0IU	0%
Calcium 1291.0mg	0%
Iron 14.5mg	0%
Potassium 345.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 43.3%

Carbs: 9.9%