Herb-Infused Goat Cheese Chicken Roulade with Spinach
This delightful Herb-Infused Goat Cheese Chicken Roulade with Spinach combines the bold flavors of creamy goat cheese, fresh herbs, and nutritious spinach, all wrapped in crispy chicken skin. It's an impressive dish perfect for special occasions or a cozy family dinner. The roulade is not only visually stunning but also packs a punch of flavor, making it a crowd-pleaser. Serve it with a side salad or roasted vegetables for a complete meal. Don't forget to pair it with a chilled Chardonnay to elevate the dining experience.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Frozen chopped spinach
2 (Defrosted and excess liquid pressed out)
Goat cheese
8 ounces (Softened)
Marcona almonds
4 tablespoons (Toasted and finely chopped)
Regular breadcrumbs
4 tablespoons
Garlic clove
1 (Grated)
Kosher salt
to taste
Black pepper
to taste (Freshly cracked)
Unsalted butter
8 tablespoons (At room temperature)
Fresh parsley
2 tablespoons (Minced)
Fresh rosemary
2 tablespoons (Minced)
Fresh thyme
2 tablespoons (Minced)
Lemon
1 (Zested)
Whole chickens
2 (3 1/2 to 4 pounds each)
Canola oil
2 tablespoons
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
In a large mixing bowl, combine the defrosted spinach, goat cheese, marcona almonds, breadcrumbs, and grated garlic. Season the mixture with kosher salt and freshly cracked black pepper to taste. Set aside.
3
In a separate bowl, blend together the unsalted butter, minced parsley, rosemary, thyme, and lemon zest until well combined. Set this herb butter aside.
4
Prepare the chickens by placing them breast-side down on a cutting board. Carefully slice through the skin along the backbone, using a boning knife to free the skin from the meat. Turn the chicken over and make a cut down the center of the breast, then gently pull back the skin from each side, releasing it from the legs and wings. It’s okay if it’s not perfect; just aim to keep as much skin intact as possible.
5
Remove each chicken breast by cutting along the breastbone. Use the bones as a guide to remove the breast meat cleanly.
6
Butterfly each breast by slicing horizontally into the thickest part, creating a pocket. Place the butterflied breasts between two layers of plastic wrap and pound them to about 1/4 inch thick using a meat mallet.
7
Sprinkle both sides of the chicken breasts with salt and pepper. Divide the spinach and goat cheese stuffing evenly among the breasts, placing it at the bottom third of each breast. Roll the chicken around the stuffing, tucking in the ends tightly, similar to rolling a burrito.
8
Lay the chicken skins out flat and divide the herbed butter mixture between them, placing it just below the center. Position the rolled breasts on top of the butter and carefully wrap the skin around the chicken, tucking in the ends securely. Secure each roulade with three toothpicks—one in the middle and one at each end.
9
In a nonstick, oven-safe sauté pan, heat the canola oil over medium-high heat. Add the roulades and sear them on all sides until they are golden brown, about 3 to 4 minutes per side.
10
Transfer the sauté pan to the preheated oven and bake the roulades until the internal temperature reaches 165 degrees F and the juices run clear, approximately 10 minutes.
11
Allow the chicken to rest for 5 minutes before removing the toothpicks. Slice the roulades and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Goat Cheese Chicken Roulade?
It is a dish consisting of chicken breasts flattened and rolled around a filling of goat cheese, spinach, almonds, and breadcrumbs, then wrapped in chicken skin and baked.
What type of cheese is used in this recipe?
Softened goat cheese is the primary cheese used for the creamy filling.
Can I use fresh spinach instead of frozen?
Yes, however, you should sauté and drain the fresh spinach first to ensure it matches the texture and moisture content of defrosted frozen spinach.
How do I prepare the spinach for the filling?
The frozen chopped spinach should be defrosted and all excess liquid must be pressed out to prevent the filling from becoming soggy.
What are Marcona almonds?
Marcona almonds are a type of gourmet almond from Spain that are rounder, softer, and more buttery than standard almonds.
What herbs are in the herb-infused butter?
The herb butter contains minced fresh parsley, rosemary, and thyme, along with lemon zest.
Do I need to buy whole chickens for this dish?
The recipe calls for 2 whole chickens because you need the skin and the breasts. Using whole chickens ensures you have enough skin to wrap the roulades.
How do I butterfly a chicken breast?
To butterfly, slice horizontally into the thickest part of the breast without cutting all the way through, then open it like a book.
How thin should I pound the chicken breasts?
You should pound the chicken breasts to about 1/4 inch thick using a meat mallet.
What is the purpose of the chicken skin in this recipe?
The skin acts as a protective layer that crisps up during cooking, holding the herb butter against the meat and keeping the chicken moist.
How do I secure the chicken roulade?
Secure each roulade with three toothpicks—one in the middle and one at each end—to keep the skin and meat in place during cooking.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees F (175 degrees C).
How long do I sear the chicken?
Sear the roulades in a sauté pan over medium-high heat for about 3 to 4 minutes per side until they are golden brown.
What is the safe internal temperature for the chicken?
The chicken is safely cooked when the internal temperature reaches 165 degrees F.
Why should the chicken rest after baking?
Resting for 5 minutes allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful when sliced.
Can I use a different nut if I don't have Marcona almonds?
Yes, you can substitute them with toasted walnuts, pecans, or standard almonds.
What oil is best for searing the roulades?
Canola oil is recommended because of its high smoke point and neutral flavor.
How do I prepare the garlic for the filling?
The garlic should be finely grated to ensure it distributes evenly throughout the spinach and cheese mixture.
What wine pairs well with this dish?
A chilled Chardonnay is an excellent pairing for the creamy goat cheese and herb flavors.
Can I make this recipe gluten-free?
Yes, simply replace the regular breadcrumbs with your favorite gluten-free breadcrumb alternative.
How many roulades does this recipe make?
Since it uses 2 whole chickens, the recipe typically makes 4 chicken breast roulades.
What should I serve with the chicken roulade?
It pairs beautifully with a fresh side salad or roasted seasonal vegetables.
Is the herb butter applied inside or outside the chicken?
The herb butter is placed between the chicken meat and the skin before wrapping.
How do I remove the skin from the chicken?
Slicing through the skin along the backbone and using a boning knife to gently free the skin from the meat while keeping it as intact as possible.
What happens if the skin isn't perfect?
It is okay if the skin has small tears; just aim to keep as much intact as possible to wrap the meat.
Can I use salted butter?
The recipe specifies unsalted butter to better control the salt levels, but if you use salted butter, reduce the added kosher salt accordingly.
Does the spinach need to be cooked before mixing?
If using frozen, it just needs to be defrosted and squeezed dry. If using fresh, it should be sautéed first.
Can I substitute the goat cheese?
While goat cheese provides a specific tang, you could substitute it with cream cheese or boursin for a different flavor profile.
How do I ensure the roulade doesn't fall apart?
Tuck the ends tightly like a burrito and use toothpicks to secure the skin and meat together.
How long does the final baking step take?
After searing, the chicken typically needs about 10 minutes in the oven to reach the correct internal temperature.