Spinach Cream Cheese Chicken Roulade (Ballotine) Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
6 roulade
-
Calories
277 kcal
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Course
Main Course
Spinach Cream Cheese Chicken Roulade (Ballotine) Recipe
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Chicken roulade, also called ballotine, are stuffed with a creamy spinach filling. This recipe comes with a flavor-packed sauce.
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Ingredients
Chicken Breast
- 3 chicken breast butterfly *see Notes
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Spinach Stuffing
- 1 cup spinach blanched, *see Notes
- ½ cup shredded cheese
- 3-4 Tablespoon cream cheese
- 2 Teaspoon oregano
- 1 Teaspoon paprika
- black pepper pinch
- ¼ Teaspoon salt
- ½ Teaspoon garlic powder
Sauce
- ½ cup cream table cream or heavy cream, *see Notes
- 1 Tablespoon mustard
- 3 Tablespoon tomato sauce
- ¼ Teaspoon black pepper
- ¼ Teaspoon salt
- ½ cup broth veg or chicken
To Roast
- 1 Tablespoon oil I prefer Olive Oil
Instructions
- Preheat oven at 400°F (200°C).
- Flatten the butterfly chicken breasts with a meat mallet. Place a clean wrap between the meat and the meat mallet so that the meat doesn't tear.
- Season them with salt and pepper on all sides.
- Prepare the spinach filling by combining blanched spinach (thawed and drained spinach if frozen), shredded cheese, cream cheese, oregano, paprika, pepper, salt, and garlic powder.
- Place 1–2 tablespoons of spinach filling on each chicken breast, then roll them up tightly.
- Prepare the sauce by mixing cream, mustard, tomato sauce, black pepper and salt.
- Arrange the chicken rolls next to each other in a baking dish, spread the sauce around the chicken rolls.
- Brush each roll with olive oil.
- Roast the chicken rolls in the oven at 400°F (200°C), covered with aluminum foil, for 20 minutes.
- Take the dish out from the oven and uncover. Finish roasting at 400°F (200°C) uncovered for 10–15 minutes, or until cooked.
Equipments used:
Notes
- Butterfly your chicken, that means to place the chicken breast on a surface and slicing it in half horizontally to create two thinner pieces of meats.
- If you use fresh spinach, you need to blanch your spinach first in boiling water. If you use frozen spinach, thaw and get rid of excess water.
- If you can't get table or heavy cream, use half-and-half, but reduce or skip adding broth (although broth adds flavor) because otherwise your sauce will turn out too liquid. As an alternative, mix soup bouillon powder into your half and half.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
3g
(1%)
Protein
28g
(56%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
881mg
(37%)
Potassium
532mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1157IU
(23%)
Vitamin C
3mg
(3%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6roulade
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 881mg | 37% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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