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Tuscan Stuffed Chicken Roulades

Tender chicken breasts rolled with spinach, sun-dried tomatoes, and cheese, then baked in a creamy Tuscan-style garlic parmesan sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian, Tuscan
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken Roulades
  • 4 chicken breasts boneless, skinless
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 cup spinach chopped
  • 0.5 cup sun-dried tomatoes chopped
  • 0.5 cup mozzarella shredded
  • 0.25 cup parmesan cheese grated
Tuscan Cream Sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 3 cloves garlic minced
  • 2 tbsp butter

Equipment

  • Meat mallet
  • Skillet
  • Baking dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Pound chicken thin and season both sides.
  3. Mix spinach, sun-dried tomatoes, mozzarella, and parmesan.
  4. Spread filling over chicken, roll tightly, and secure.
  5. Sear roulades in skillet until golden.
  6. Make sauce in same skillet with butter, garlic, cream, broth, and parmesan.
  7. Pour sauce over chicken and bake 20–25 minutes.
  8. Rest, slice, garnish, and serve.

Notes

Let rest before slicing for clean roulades.