Got it! A chicken roulade with cheese is a fancy but surprisingly easy dish where chicken breasts are stuffed, rolled, and baked. Here’s a clear recipe you can follow:
Chicken Roulade with Cheese
Servings: 2–3
Ingredients:
- 2 large boneless, skinless chicken breasts
- 4–6 slices of cheese (cheddar, Swiss, or mozzarella)
- 4–6 slices of ham or prosciutto (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- ½ tsp paprika (optional)
- Toothpicks or kitchen twine to secure
Optional filling extras:
- Spinach leaves
- Sun-dried tomatoes
- Herbs like thyme or basil
Instructions:
- Prepare the chicken:
- Place chicken breasts between two sheets of plastic wrap.
- Pound with a meat mallet or rolling pin until about ½ inch thick.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Add filling:
- Lay ham/prosciutto (if using) on the flattened chicken.
- Place cheese slices on top. Add spinach or other extras if desired.
- Roll the chicken:
- Carefully roll each breast tightly from one side.
- Secure with toothpicks or kitchen twine so it holds its shape while cooking.
- Cook the roulade:
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken roulades on all sides for 2–3 minutes until golden brown.
- Transfer skillet to the oven and bake 20–25 minutes, until chicken is cooked through (internal temp 165°F / 74°C).
- Serve:
- Remove toothpicks or twine. Slice into rounds to reveal the cheesy center.
- Serve with vegetables, mashed potatoes, or a light salad.
💡 Tips:
- Use a firm cheese that melts well but doesn’t run out too fast, like Swiss or provolone.
- You can prep roulades ahead of time and bake right before serving.
- For extra flavor, drizzle with a little cream or white wine sauce before serving.
I can also give a quick stovetop version that cooks in one pan in under 20 minutes if you want a faster meal. Do you want me to do that?
