The Recipes

Greek Chicken Roulade

Yummy, yummy stuffed chicken.  Originally, I had planned to make a grain (farro or wheat berry) salad, but I was hungry and I didn't want to wait the 40-plus minutes to cook the grain and cool it.  So, I went for the complete antithesis: creamed spinach.

Greek Chicken Roulade


-  1 boneless, skinless chicken breast
- 5 kalamata olives, chopped
- 1 roasted red pepper, chopped
- 2 c. spinach, plus one small handful
- 1 garlic clove, minced
- 3 grates of nutmeg
- 3 T. marscapone
- splash heavy cream
- scant handful grated parmesan
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.

Place the chicken between two pieces of plastic wrap.  Using the flat side of a meat tenderizer, pound the chicken until it is approximately 1/8 of an inch thick.  Season the chicken with salt and pepper.  Heat a slight layer of olive oil in an oven-proof skillet .  Meanwhile, place a layer of the olives, red pepper, and spinach on the chicken breast.  Place the ingredients towards one side of the chicken breast.  Roll the breast tightly and secure it with tooth picks.  Sear the chicken on each side-- you should be able to do this in thirds-- and transfer the pan to the oven.  Cook for approximately ten minutes.

Meanwhile, make your spinach.  Heat a very light layer of olive oil in a skillet.  Add the 2 cups of spinach and garlic.  As it wilts, season with the nutmeg and salt.  Turn it frequently with a set of tongs.  Once it is fairly wilted, about 3-4 minutes, add the marscapone, cream and parmesan.  Toss thoroughly, and let it simmer until it thickens. 

Remove the chicken from the oven and allow it to rest for 2-3 minutes.  Slice it and plate it over the spinach.  Yum.