This easy chicken roulade takes chicken breasts and stuffs them with a spinach and Feta cheese mixture for a delicious low carb dinner.
When the chicken roulade is sliced, it looks like an elegant dinner dish, perfect for a dinner party whether low carb or not. The filling for this delicious chicken roulade is a mix of spinach, Feta cheese, spring onions and seasoning. It’s an easy dish to make but looks inviting.
LOW CARB ROULADE
I have almost an obsession with roulades as I have many in my collection. As well as this spinach chicken roulade I have a simple but delicious Cajun spiced chicken breast which is as simple as pounding the chicken flat, slathering a buttery spice over it, rolling it up and roasting it. It’s still one of the Chief Taster’s favourite and a good choice as it’s effortless to make.
There’s something about pounding a chicken breast flat before stuffing and rolling it that is very therapeutic. All the tensions of the day can be taken out in flattening dinner!
Chicken Roulade Cooking Tips
- The chicken breast could be dipped in a beaten egg mixture then rolled in grated Parmesan cheese before baking for a crunchy coating.
- You could add other ingredients to the filling of the chicken roulade such as chopped black olives or sun-dried tomatoes.
- If you don’t have Feta cheese, a cream cheese, goats cheese or a ricotta will work. Try home made Boursin Cheese too.
OTHER ROULADES TO TRY
Low Carb Chicken Spinach Roulade
- 4 chicken breasts
- 1 cup spinach, cooked
- ½ cup Feta cheese crumbled
- 2 spring onions chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 180C/350F degrees
- Butterfly the chicken breast by cutting them and spreading them out. Place the chicken breasts in between two pieces of plastic wrap and flatten with a rolling pin.
- Mix the spinach, Feta cheese, spinach, spring onion, garlic powder, salt & pepper together in a bowl.
- Spread the spinach mixture over the chicken breast, keeping it in the middle ready to roll.
- Tuck in any sides of the chicken breast and roll up ensuring that the stuffing mixture is held in.
- If need be, use tooth-picks to hold the stuffed chicken breasts in place so the filling does not come out.
- Place the rolled chicken breasts in a greased baking dish and bake for 25-30 minutes.
- Rest for 10 minutes before carving
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