Tag Archives: spinach

Chicken Roulade with Tomato Sauce

Dinner Ideas June 24, 2026 Leave a comment
Baked chicken breasts stuffed with spinach and cheese topped with melted cheese and tomato sauce in a casserole dish
Delicious baked chicken roulades

These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.

The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.

Ingredients:

  • 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
  • 1 small can of tomato sauce
  • 2 garlic cloves, grated or pressed
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, large boneless chicken breasts
  • 2 cups of fresh spinach leaves
  • 1 egg, beaten
  • ½ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Process

  1. Preheat oven to 350° F.
  1. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
  2. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
  3. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
  4. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
  5. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
  6. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
  7. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Hands cutting raw chicken breast fillets on wooden cutting board with knife
Butterflying raw chicken breast

Stuffed Chicken Breasts

Dinner Ideas June 22, 2026 Leave a comment
Stuffed chicken breast with spinach and cheese, served with roasted cherry tomatoes, asparagus, and red onions on a plate
Delicious stuffed chicken breast

This dish is versatile and approachable: serve it over a bed of fluffy couscous or herbed rice to soak up the flavorful juices, or pair it with roasted vegetables and a crisp salad for a lighter meal. A drizzle of extra-virgin olive oil and a sprinkle of chopped fresh herbs such as dill or parsley add brightness and tie the components together. For an added layer of flavor, a splash of white wine or a smear of Dijon mustard can be included in the filling or pan sauce.

Perfect for weeknight dinners yet elegant enough for entertaining, spinach-and-feta–stuffed chicken balances comfort and sophistication. It’s a reliable crowd-pleaser that highlights simple, high-quality ingredients and straightforward technique, delivering a satisfying plate with minimal fuss.

Ingredients

  • 1 package of fresh spinach
  • 1 cup Feta cheese, crumbled (you can use flavored)
  • ½ cup fresh grated Parmesan cheese
  • 1 egg
  • 1 onion, minced
  • 1/4 teaspoon of Salt and Pepper to taste
  • 6 large boneless chicken breasts
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter

Process

  1. Preheat oven to 325°F.
  2. Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
  3. Sear chicken breasts in a mix of olive oil and butter until lightly browned on both sides, about 3 minutes total. They do not need to be fully cooked; they will finish cooking in the oven.
  4. In a bowl, combine the spinach, feta cheese, parmesan, egg, onion, salt, and pepper.
  5. Stuff the mixture evenly inside the chicken breast, then use a couple of toothpicks to close each pocket.
  6. Place chicken breasts in a baking dish and bake 20–25 minutes, or until internal temperature reaches 165°F (74°C). Let rest briefly before serving.

Alternative method to sear Stuffed Chicken Breasts

  1. Heat a large oven-safe skillet or cast-iron skillet over medium-high heat. Add the olive oil, then add the stuffed chicken and sear until lightly golden brown, about 3 minutes per side.
  2. Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.