Low Carb Chicken Roulade

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

Turkey Broccoli Roulade

Savoury Cheese Roulade

Zucchini Feta Roulade

Avocado Salad Roulade

Low Carb Chicken Spinach Roulade

Angela Coleby

An easy chicken roulade with a spinach & Feta cheese filling

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Prep Time 15 mins

Cook Time 30 mins

Resting time 10 mins

Course Main Course

Cuisine American

Servings 4 People

Calories 128 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 chicken breasts
• 1 cup spinach, cooked
• 1/2 cup Feta cheese crumbled
• 2 spring onions chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• 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

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 128kcalCarbohydrates: 3.3gProtein: 17.8gFat: 4.9gFiber: 1.3g

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