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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Austrian, Czech, German

Diet: Gluten Free

Servings: roulade

Calories: 277kcal

Cling Film Optional to place over meat to flatten without tearing into the chicken meat.
Meat Mallet To flatten butterflied chicken breast.
9 x 13" Rectangular Baking Dish to roast your chicken roualde
Mixing Bowl to prepare the filling and another to prepare the sauce
Silicone Spatula or Tablespoon
Aluminum Foil

Preheat oven at 400°F (200°C).
3 Chicken Breast
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.
1 Teaspoon Salt, ½ Teaspoon Black Pepper
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.
1 cup Spinach, ½ cup Shredded Cheese, 3-4 Tablespoon Cream Cheese, 2 Teaspoon Oregano, 1 Teaspoon Paprika, Black Pepper, ¼ Teaspoon Salt, ½ Teaspoon 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.
½ cup Cream, 1 Tablespoon Mustard, 3 Tablespoon Tomato Sauce, ¼ Teaspoon Black Pepper, ¼ Teaspoon 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.
1 Tablespoon 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.

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.