How to Make Spinach-Artichoke Chicken Roulade

Food and Wine

These spinach and artichoke-filled chicken bites are an easy and elegant dinner that will quickly become a weeknight staple in your kitchen. In this video, Chef Roscoe shows you how to make spinach-artichoke chicken roulade with sautéed veggies and three different kinds of cheese. Serve this dish with broccoli and potatoes for a complete crowd-pleasing meal.

Transcript

00:00This spinach artichoke chicken roulade is an easy, elegant dinner.

00:03First up, we want to butterfly our boneless chicken breasts.

00:07Slice each chicken breast horizontally, stopping before cutting all the way through.

00:11Then you pound them out to a quarter inch thick between plastic wrap.

00:15The filling combines sautéed spinach, shallot, garlic, crushed red pepper,

00:19and marinated artichokes.

00:20Then we add our cheese.

00:21We got cream cheese, mozzarella, and parmesan for a rich, flavorful bite.

00:26No sauce needed.

00:27Now it's time to fill and roll.

00:28Spread your spinach artichoke mix.

00:30Fold all sides.

00:32Roll it up tightly.

00:33Wrap it and chill it for at least an hour.

00:35Now it's time to sear.

00:36Sear all that till golden brown on all sides.

00:38Then finish in the oven.

00:40Once done, slice it up.

00:41Serve with broccoli and potatoes for a complete meal.

00:45Mmm!

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