Chicken Roulades

recipe image

For this French classic, Gruyère and spinach are rolled up in chicken and cooked until it becomes a lusciously melted. A simple chicken broth reduction pulls it all together.

Cal/Serv:
305

Yields:

4

Prep Time:

0

hours

30

mins

Total Time:

0

hours

40

mins

1/2
c.

Gruyère cheese

1
tbsp.

light mayonnaise

1


clove garlic

2
tsp.

Dijon mustard

8


thin-sliced chicken cutlets

1


box frozen spinach

1
tbsp.

olive oil

3/4
c.

lower-sodium chicken broth

1
tbsp.

fresh lemon juice

1/2
tsp.

freshly grated lemon peel

  1. In small bowl, combine Gruyère, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.
  2. On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges. Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges. Roll up, starting at end with cheese. Secure with toothpicks to enclose filling.
  3. Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8 minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once. Transfer to plate and cover with foil.
  4. Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt. Cook 4 minutes or until sauce thickens slightly. Stir in lemon peel.
  5. Remove toothpicks from chicken and slice. Serve with sauce and roasted potatoes.

Chicken Roulades

Kate Sears

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Leave a Reply