Servings
Font
Back
0.0 from 0 votes

Spinach Cream Cheese Chicken Roulade (Ballotine) Recipe

Chicken roulade, also called ballotine, are stuffed with a creamy spinach filling. This recipe comes with a flavor-packed sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 roulade
Calories: 277 kcal
Course: Main Course
Cuisine: German , American , Austrian , Czech

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

    Cup of Yum
  1. Preheat oven at 400°F (200°C).
  2. 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.
  3. Season them with salt and pepper on all sides.
  4. 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.
  5. Place 1–2 tablespoons of spinach filling on each chicken breast, then roll them up tightly.
  6. Prepare the sauce by mixing cream, mustard, tomato sauce, black pepper and salt.
  7. Arrange the chicken rolls next to each other in a baking dish, spread the sauce around the chicken rolls.
  8. Brush each roll with olive oil.
  9. Roast the chicken rolls in the oven at 400°F (200°C), covered with aluminum foil, for 20 minutes.
  10. Take the dish out from the oven and uncover. Finish roasting at 400°F (200°C) uncovered for 10–15 minutes, or until cooked.

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

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

% 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.