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Chicken Roulade

Can be served as an appetizer or a main dish

En español

Yields: 8


  • 2 pounds chicken breasts or 4 breast halves, boneless and skinless
  • 1 pound pork, chopped
  • 3 tablespoons olive oil
  • ½ Spanish onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 Roma tomatoes, grated
  • ⅛ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • 3 ounces baby spinach leaves
  • 2 red peppers, julienned
  • 32 ounces chicken broth, warmed

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Preheat oven to 350°F.

  2. In a large skillet, heat 1 tablespoon olive oil and add meat. Sauté for 8–10 minutes, or until meat is fully cooked. Set aside.

  3. Using the same skillet, add another tablespoon olive oil and onion, and sauté for 2 minutes. Add garlic, tomato, cumin, oregano, and salt and pepper to taste.

  4. Cook for 2–3 minutes. Add meat to mixture and adjust seasoning. Cook for 2 additional minutes. Set aside to bring to room temperature.

  5. Slice open each half breast, lengthwise, butterfly-style, without separating the parts. Cover with plastic and pound uniformly, without breaking meat into pieces, until chicken is ¼-inch thick. Repeat process with each breast. Add salt and pepper to taste.

  6. Spread a thin layer of pork on chicken breast. Add a layer of spinach and top with julienned pepper to taste. Roll, pressing firmly.  Wrap each roulade in plastic and seal well. Refrigerate 30–60 minutes.

  7. Remove chicken roulades from refrigerator 30 minutes before baking.

  8. Pour warm chicken broth and place chicken roulades in a deep skillet or ovenproof pan. Bake for 20–25 minutes or until internal temperature of chicken reaches 165°F. Remove from oven and let rest for 10 minutes before slicing. Serve with white sauce.

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