This morning, I broke out my mini-greenhouse and got my garden seedlings planted! That means that spring is here (along with allergies, ugh…) and now I’m patiently waiting for the real weather warm-up to happen so I can play in the dirt everyday and enjoy harvesting all that my garden has to offer. I just can’t wait!!! In the meantime, I’ll make fancy fun recipes, like this olive feta chicken roulade, that get me equally excited!
Roulade is just fancy way of saying a flat piece of meat or pastry, spread with filling and rolled up in a pretty spiral and sliced for delicious eating. I ended up making a large batch of this awesome kalamata green olive tapenade so decided to use that as a filling. Using a meat mallet, I pounded the chicken breast to be about 1/4 inch thick. Then, I spread on the tapenade and topped that with feta and baby spinach. Rolled up and sprinkled with a touch of poultry seasoning was all it needed to become this beautiful olive feta chicken roulade. This filling also works well as a stuffed chicken breast instead of pounding them flat and rolling up as roulade. Just make a large slit to form a pocket in each chicken breast and stuff with filling. Once roulade is cooked, cut it into slices for a pretty presentation!
- 2 chicken breasts
- ¼-1/2 cup olive tapenade
- ¼ cup feta cheese, crumbled
- handful of spinach
- poultry seasoning
- Olive oil
- Preheat oven to 350 degrees.
- Between two pieces of plastic wrap or silicone baking mats, pound out each chicken breast with a meat mallet to about ¼ thickness.
- Spread olive tapenade on one side of each breast and top with feta cheese and spinach.
- Gently roll it up as tightly as you can into a spiral and then secure with toothpicks.
- Sprinkle the outside of each roulade with poultry seasoning.
- Heat an oven proof frying pan (like cast iron) with olive oil.
- Sear all sides of the roulade and then place in oven to bake.
- Bake 20-25 minutes until chicken is cooked through.
- To serve, cut roulade into slices.