What is chicken roulade?

Chicken roulade is a rolled chicken breast stuffed with flavorful fillings, then baked until juicy. When sliced, it reveals a beautiful spiral that looks impressive but is easier to make than it seems.

How do I prevent my chicken roulade from unrolling?

Wrap the roulade tightly, place it seam-side down on the baking sheet, and overlap the prosciutto slices to secure it. Rolling too loosely or overstuffing can cause the filling to slip out.

How long do I cook chicken roulade and how do I know it’s done?

Bake at 400°F for about 25 minutes, then check the thickest piece for doneness. Instead of relying on a thermometer, cut into the roulade — the chicken should be white, opaque, and the juices should run clear. If it isn’t cooked through, return it to the oven for an additional 3–5 minutes.

Can I make chicken roulade in advance?

Yes. Assemble the roulade up to a few hours ahead of time, cover, and refrigerate until ready to bake. Let it sit at room temperature for about 15 minutes before baking so it cooks evenly.

Elegant Chicken Roulade (Oven-Baked, Ready in 45 Minutes)

Name: Elegant Chicken Roulade (Oven-Baked, Ready in 45 Minutes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts, butterflied into 2 pieces and pounded to ⅛-inch thickness; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 2 roasted red peppers, cut into thin strips; 1 cup frozen spinach, thawed and squeezed dry; 4 slices prosciutto

Elegant Chicken Roulade (Oven-Baked, Ready in 45 Minutes)

Chicken roulade slices served over mashed potatoes with marsala sauce and green beans on the side.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This oven baked chicken roulade is stuffed with spinach and roasted peppers. Elegant, simple, and perfect for holidays or a romantic dinner.

Author: George
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 chicken roulades 1x
Category: Main
Method: Oven
Cuisine: American

Ingredients

Scale

2 chicken breasts, butterflied into 2 pieces and pounded to ⅛-inch thickness
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 roasted red peppers, cut into thin strips
1 cup frozen spinach, thawed and squeezed dry
4 slices prosciutto

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Butterfly each chicken breast into 2 thinner pieces, then place in a freezer bag and pound to ⅛-inch thickness.
In a small bowl, mix together the salt, pepper, onion powder, and garlic powder. Season one side of the chicken with the spice blend. (The outer layer will be seasoned by the prosciutto.)
Lay chicken flat and layer spinach and roasted red peppers on top. Keep filling light so it doesn’t spill when rolled.
Roll up the chicken tightly from the short end. Wrap each roulade with prosciutto slices, overlapping slightly.
Place seam-side down on the prepared baking sheet. Bake for 25 minutes, until the chicken is opaque and juices run clear.
Rest for 5 minutes, then slice on a bias to reveal the spiral.

Notes

If the chicken isn’t fully cooked after 25 minutes, return to the oven for an additional 3–5 minutes.
Chicken breast size will vary. Larger pieces may require a slightly longer baking time and might need 2 slices of prosciutto instead of 1. For reference, mine were about 6 ounces each.
For a full meal, serve with mashed potatoes, quick sautéed green beans, and Marsala cream sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://www.myeclecticbites.com/chicken-roulade/