Gruyere and Chicken Roulade

Roll up indulgent flavor with this exquisite Gruyere and Chicken Roulade recipe—a sophisticated yet approachable dish perfect for dinner parties or weeknight meals. Tender, juicy chicken breasts are pounded thin, filled with a savory mixture of sautéed spinach, fragrant garlic, and rich Gruyere cheese, then expertly rolled and seared to golden perfection. Finished in the oven and served with a silky, parsley-infused pan sauce, these roulades are a feast for both the eyes and the palate. With a balance of creamy, cheesy goodness and earthy greens wrapped in succulent chicken, this dish is sure to impress. Ideal for those seeking recipes featuring stuffed chicken, Gruyere cheese, and gourmet home cooking, this roulade pairs beautifully with roasted vegetables or a crisp salad for an unforgettable meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup Gruyere cheese
• 2 cups fresh spinach
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 8 pieces toothpicks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley
• 1 cup chicken stock
• 1 teaspoon all-purpose flour

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.

Step 3

Season both sides of the chicken breasts with salt and black pepper.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.

Step 5

Add the spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Step 6

Place the pounded chicken breasts on a clean surface. Spread a portion of the sautéed spinach evenly over each breast, leaving a small border around the edges.

Step 7

Sprinkle shredded Gruyere cheese evenly over the spinach on each chicken breast.

Step 8

Gently roll up each chicken breast to enclose the filling, starting from the narrowest end. Secure the seam with toothpicks.

Step 9

Heat the remaining olive oil and butter in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes total.

Step 10

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reads 165°F (74°C).

Step 11

Remove the chicken roulades from the skillet and set aside. Tent with foil to keep warm.

Step 12

Place the skillet back on your stovetop over medium heat. Whisk in the flour and cook for 30 seconds.

Step 13

Gradually add the chicken stock while whisking to create a smooth sauce. Simmer for 2-3 minutes, or until the sauce thickens slightly.

Step 14

Season the sauce with additional salt and pepper, if needed, and stir in chopped parsley.

Step 15

Remove the toothpicks from the roulades and slice each into 1-inch thick rounds.

Step 16

Drizzle the sauce over the chicken roulades before serving.

Nutrition Facts

Serving size	1303 grams (1303.0g)

Amount per serving	% Daily Value*
Calories	2140

Total Fat 107.90g	138%
Saturated Fat 41.40g	207%
Polyunsaturated Fat 2.70g
Cholesterol 779mg	260%
Sodium 3462mg	151%
Total Carbohydrate 9.10g	3%
Dietary Fiber 2.50g	9%
Total Sugars 1.10g
Protein 268.30g	537%

Vitamin D 7IU	35%
Calcium 1437mg	111%
Iron 11mg	62%
Potassium 1882mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 51.6%

Carbs: 1.7%