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Categories: Main courses, Quick and easy

Chicken roulades

Chicken roulades
Los Angeles Times

You'd expect a good meal in half an hour, yes. But one that looks impressive as well? This recipe for Chicken Roulades will do the trick, satisfying your speed need as well as being attractive enough for guests. If you're ... Read more

Total time: 30 minutes | Serves 4
  • 1 (10-ounce) package frozen chopped spinach
  • 4 boneless chicken breasts
  • Salt, pepper
  • 1 (5-ounce) package goat cheese
  • 2 tablespoons butter
  • 3/4 cup chicken broth

Step 1Cook spinach in microwave according to package directions; drain.

Step 2Place chicken breasts on sheet of plastic wrap on work surface and cover them with another piece of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick. Season both sides with salt and pepper. With chicken skin side down on board, put 1/4 of spinach down center of each breast. Crumble cheese over spinach. Roll chicken breasts, securing each with toothpick.

Step 3Melt 1 tablespoon butter in large skillet over medium-high heat. Add roulades and cook, covered, turning them so they brown evenly, until done, about 10 to 12 minutes. Remove roulades and keep warm. Add chicken broth to skillet and de-glaze pan over high heat, scraping up any brown bits. Cook until broth is reduced by half, about 3 to 4 minutes. Stir in remaining butter. Add salt and pepper to taste. Spoon sauce over chicken.

Each serving:
357 calories; 571 mg sodium; 131 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 49 grams protein; 0.65 gram fiber.
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