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Chicken Roulades with Vegetables

Servings: 4 persons


2 boneless skinless chicken breasts, flattened*

2 tablespoons vegetable oil for browning meat


1/2 large onion, finely diced

1 clove garlic, minced

2 teaspoons slivered almonds (or pine nuts, chopped walnuts, or chopped pecans)

2 teaspoons cranberries (or any dried fruit), soaked in water

1 bunch spinach (or chard), washed and chopped finely

2 teaspoons pecorino romano cheese, freshly grated

Sea salt, black pepper to taste


To flatten the chicken, put them in a big Ziplock bag and use a cast iron pan to flatten them. Then, salt them and set aside

Prepare the filling: Heat diced onion and oil in pan. Once onion is softened and almost golden, add the garlic and cook for about a minute, being careful not to burn.

Add nuts to toast, stirring pan. Drain dried fruit, dice and add to pan.

Add in stalks of greens and cook for a few minutes until softened. Add in leaves, continuing stirring pan,

Turn heat off. Greens will continue to cook.

Do not overcook. Allow to to come to room temperature.

Preheat the oven to 375 degrees F.

Assemble the chicken: Sprinkle cheese on flattened chicken breasts and then top with the prepared greens mixture. Roll up as tightly as you can (don’t stress about it like I did; it will all work out) and tie each with three strings of kitchen twice, one in middle and one at each end or tie them to keep them closed.

Roll the tied chicken in flour. Pan fry until browned, turning to each side.

Finish in hot 375-degree oven for 10 to 20 minutes. Allow chicken to rest at least 10 minutes before slicing.


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