Chicken Roulade


This is a visually beautiful and flavorful chicken roll filled with sauteed vegetables and a smooth ricotta cheese.

Nutritional info
per serving

Calories 238
Fat 13g
Saturated fat 5g
Carbohydrates 6g
Sodium 648mg
Fiber 1g
Protein 25g
Cholesterol 96mg

Chicken Roulade

12 slices
Prep time: Cook time: Total time:


  • 4 TB. extra-virgin olive oil
  • 6 cups fresh spinach, chopped
  • 1 large red bell pepper, roasted, ribs and seeds removed, and chopped
  • 2 lb. ground chicken
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • [1/2] tsp. onion powder
  • [1/2] cup plain breadcrumbs
  • 1 ricotta cheese
  • 1 cup shredded Parmesan cheese
  • [1/2] cup fresh Italian parsley, chopped


Preheat the oven to 425ºF. Evenly spray a 9x5-inch bread loaf pan with olive oil spray.

In a large skillet over medium heat, heat 2 tablespoons extra-virgin olive oil. Add spinach, and cook for 3 minutes.

Add roasted red bell pepper, and cook for 2 minutes. Set aside.

In a large bowl, combine chicken, salt, black pepper, garlic powder, paprika, onion powder, and breadcrumbs.

Lay out a long, 30x10-inch piece of parchment or wax paper on your counter, and spray with olive oil spray.

Spread chicken mixture onto the paper and shape into a rectangle slightly smaller than the size of the paper.

Evenly distribute spinach and red bell pepper over chicken, followed by ricotta cheese, Parmesan cheese, and Italian parsley.

Gently pull one end of the paper up and forward, causing end of chicken to fold over, and continue to pull the paper forward, allowing chicken to roll up into a loaf.

Place chicken loaf in the prepared bread loaf pan, and drizzle with remaining 2 tablespoons extra-virgin olive oil. Cover the pan with aluminum foil, and bake for 35 minutes.

Remove the foil, and cook for 5 more minutes.

Let loaf rest for 15 minutes. Slice loaf, revealing the pinwheel appearance of chicken, cheese, and vegetables, and serve warm.

Tasty Tip
If you like a more pungent cheese, add some goat cheese to the filling along with some olives, finely chopped and pitted.

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