This one brings creamy cheese and bright spinach together inside tender chicken breast. Simple idea, big payoff. When I make it, I butterfly each piece to open it up (carefully), so there’s more room for the filling. It rolls tighter that way and cooks more evenly. Win–win.
For the filling, I sauté fresh spinach just until it wilts—no need to overdo it—then mix it with a couple cheeses.Ricotta or cream cheese for that soft, creamy feel; shredded mozzarella or a sharper hard cheese for stretch and a little attitude. A pinch of nutmeg goes in too. Not much. Just enough to warm the flavor without stepping on the spinach. Honestly, you’ll taste it if it’s missing.
Roll it up snug, secure with toothpicks or kitchen twine, and give each roulade a quick sear. You want a golden crust that locks in the juices. After that, into the oven so it finishes gently. Don’t rush it.
What you get is a pretty, slice-and-serve situation with those nice cross-sections—green and melty in the middle. I’d say pair it with mashed potatoes if you’re feeling cozy, or a fresh salad if you want to keep it light. Either way works. Trust me, make a little extra. Someone will ask for seconds.
For the chicken roulades
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4
chicken breasts, skinless and boneless
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200 g
fresh spinach
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150 g
ricotta or cream cheese
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100 g
grated mozzarella or hard cheese (e.g., Parmesan)
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1
egg yolk (optional, for creaminess)
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1 pinch
nutmeg
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to taste
salt and pepper
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2 tbsp
olive oil or butter (for searing)
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optional
kitchen twine or toothpicks
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the filling
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Cook the spinach
Sauté fresh spinach in a dry pan until wilted. Allow to cool, then squeeze out excess moisture and chop finely.
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Make the cheese mixture
In a bowl, mix ricotta, grated cheese, spinach, nutmeg, and optional egg yolk. Season with salt and pepper.
Assemble the roulades
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Prepare the chicken
Butterfly each chicken breast and pound gently between parchment paper until evenly thin.
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Stuff and roll
Spread filling over the chicken, roll tightly and secure with kitchen twine or toothpicks.
Cook the roulades
Serve
Note: You can prepare the roulades in advance and bake just before serving. Feel free to experiment with different cheese combinations.
Updated: August 30, 2025