Chicken breasts can be so blah. Â I don’t know about you, but there’s only so many grilled chicken breasts I can take before I start going batty. Sometimes you gotta switch things up to make them interesting again! Â These chicken roulades are a great way to do that! Â Chicken roulade is a fancy way of saying a chicken roll up, which is precisely what these are. Â Chicken pinwheels filled with tender spinach, tangy feta and sweet sun dried tomatoes, does it get better than that? I think not. Â These are easy enough for a weeknight dinner, yet fancy enough for dinner guests. Â Break your chicken breasts free from monotony and make this recipe. Â You can thank me later.
2 chicken breasts, split in half and pounded to 1/4″ thickness
1/3 cup frozen spinach, thawed and squeezed dry
1.5 oz crumbled feta
8 sun dried tomatoes, chopped
4 tablespoons Parmesan cheese
2 tablespoons cream cheese, softened
2 sprigs fresh thyme
Oil mister or cooking spray
Salt & Pepper
Preheat the oven to 400F.
Chop the sundried tomatos, and crumble the feta cheese.
Toss the tomatoes and feta into a bowl, then add the drained spinach. Â Make sure it’s super dry, you don’t want your filling to be watery. Â That’s just gross, and we don’t do gross here.
Toss around those 3 ingredients, then toss in 2 tablespoons of grated Parmesan and the cream cheese.
Incorporate the cream cheese thoroughly, it will be what holds your filling together. Â I use my hands to do this, it’s way easier than fighting with a spatula.
Spread a quarter of the filling onto each chicken breast, making sure to spread it evenly. Â You want to cover the whole piece with filling.
Roll up the roulade tightly, and place seam side down. Â No need for toothpicks here!
Repeat with the other roulades and place them onto a parchment lined baking sheet. Â Sprinkle the outside with salt, pepper and the chopped thyme. Â Finally, sprinkle with the remaining Parmesan cheese, and mist them with oil or cooking spray.
Bake at 400F for 20-25 minutes, until the chicken is almost done. Â Broil for another 5 minutes to get a golden color on top.
Serve with my lowfat garlic parmesan mashed potatoes!

Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes
Ingredients
- 2 chicken breasts halved & pounded thin 1/4"
- 1/3 cup frozen chopped spinach thawed & squeezed dry
- 8 sun dried tomatoes chopped
- 1.5 oz crumbled feta
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons cream cheese softened
- 2 sprigs thyme leaves removed and chopped
- Salt and Pepper
- Oil mister or cooking spray
Instructions
-
Preheat the oven to 400F.
-
Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan.
-
Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly.
-
Roll up each roulade and place on a parchment lined baking sheet, seam side down.
-
Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.
-
Bake for 20-25 minutes, until almost cooked.
-
Broil for 5 minutes to promote browning. Serve immediately.
3 Responses
Great flavor and I love that it doesn’t need to be tied or have toothpicks in it. I didn’t want to buy a whole package of cream cheese for 2 tablespoons so I just sprinkled the fillings on the chicken. Worked out fine. I served this with a Dijon cream sauce. So easy and so good!
Took about 35-40 min to cook mine through, but the flavor was so good! I added roasted garlic to my stuffing and wrapped in prosciutto. Definitely recommend.
I also loved this recipe, I added some cooked diced low sodium bacon…Yum