Chicken Roulade With Marinated Tomatoes
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Chicken breasts are pounded, filled with spinach and Parmesan, rolled, and browned before being baked to perfection. Served with a quick marinated tomato and red onion salad.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 clove garlic grated
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
- 1/4 cup finely grated Parmesan
- 16 baby spinach leaves
- Kosher salt and pepper
- 2 tbsp olive oil
- 1 pint grape or cherry tomatoes sliced
- 0.125 small red onion thinly sliced
- 1 tbsp red wine vinegar
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 472 mg
- Iron: 8.1 mg
- Magnesium: 223 mg
- Phosphorus: 359 mg
- Potassium: 1754 mg
- Zinc: 2.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 boneless, skinless chicken breasts
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
- 1/4 cup finely grated Parmesan
- 16 baby spinach leaves
- Kosher salt and pepper
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Prepare
- Grate 1 clove garlic
- Slice 1 pint grape or cherry tomatoes
- 0.125 small red onion, thinly sliced
Let's Cook
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Step 1.
Heat the oven to 450°F. Place one chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet to an even thickness of about 1/4 inch. Repeat with the second breast.
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Step 2.
In a small bowl, combine the grated garlic, lemon zest, and finely grated Parmesan.
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Step 3.
Lay 8 baby spinach leaves on each pounded chicken cutlet, then sprinkle the garlic-Parmesan mixture evenly over the spinach. Starting from one short end, roll each chicken breast tightly into a cylinder. Secure each roulade with a toothpick inserted parallel to the seam to make turning easier. Season the outside of the roulades with 1/4 teaspoon each salt and pepper.
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Step 4.
Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Carefully place the roulades seam side down in the skillet and cook, turning occasionally, until browned on all sides, about 6 to 7 minutes total.
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Step 5.
Transfer the skillet to the preheated oven and bake until the chicken is cooked through (internal temperature reaches 165°F), 8 to 9 minutes. Drizzle the lemon juice over the roulades and let rest for 2 minutes.
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Step 6.
While the chicken roasts, in a medium bowl toss together the sliced tomatoes, thinly sliced red onion, red wine vinegar, remaining 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Serve the chicken roulades with the marinated tomato mixture alongside.