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Chicken Roulades
Makes 4-6 Servings
*2 tablespoons extra virgin olive oil
*4 ounces pancetta, chopped, divided
*1 shallot, chopped
*1 clove garlic, minced
*10-ounce package fresh spinach, chopped
*3 ounces Fontinella cheese, shredded
*4 boneless, skinless chicken breasts
*1/2 fresh lemon
*1 jar Barilla Garden Vegetable Sauce
*Salt and freshly ground black pepper to taste
*Grated Parmigiano cheese for topping.
1Preheat oven to 350F degrees. Spray an 8"x8" baking dish with cooking spray. Flatten each chicken breast to 1/2-inch thick. Set aside.
2Heat olive oil in a medium skillet. Saute pancetta until golden brown. Add shallots and garlic. Cook for 2 minutes or until golden.
3Add spinach and saute until spinach wilts, about 2 minutes. Season with salt and pepper; remove from heat. Add Fontinella cheese and mix well.
4Spread half of the sauce in prepared baking dish.
5Season chicken breasts with salt, pepper and a squeeze of lemon juice. Spread one quarter of the spinach mixture on each chicken breast. Gently roll chicken breast. Place each chicken breast in pan with the seam-side down. Cover chicken with remaining sauce and sprinkle with Parmigiano cheese.
6Bake for 30-40 minutes or until cooked through.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.