Chicken Roulade Like California Roll

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For those who like Japanese food, this is just like your California roll. Just, you know, replace the rice with chicken, mangoes with spinach, imitation crab with cheese, and everything else with tomatoes and olives mixed well to create a great sauce. Okay so maybe this isn’t completely like your California rolls but how it’s made is kind of the same thing, more or less.

I absolutely loved this recipe! Chicken is definitely one of my favorite go-to meals so to be able to find recipes that will mix it up is really great. This is also perfect served with pasta, rice, or maybe even just as it is. It’s packed with so much flavor and I didn’t even like olives so much before.

chicken roulade recipe in pan cooking

So here’s what happened: my friends and I planned a small get-together since we’ve been so busy the past couple of weeks. We decided to just go to our friend’s house and hold a small potluck party. That got me thinking, what can I bring that everyone would enjoy? I could just buy pizza from a favorite store, but where’s the fun in that? 

I scrolled through to look for ideas. It took me quite a while to decide (because honestly, there are so much great stuff in here) until I came across this recipe. I know a lot of people feel overwhelmed when it comes to stuffing meat or that anything that involves pounding would make them look for another recipe. Some would even wonder first if there’s any special occasion before they could even think about rolling meat into a great dish. But trust me, even if you think the day isn’t special enough to serve food with white wine in it, you’ll surely be a star with this recipe. And to be honest, I did feel like a star when I served my friends with this dish because they really enjoyed it.

chicken roulade ingredients recipe ingredients

This is one of those recipes that would really fill up your kitchen with great aroma because the flavors combining with one another is just simply fantastic. You know what I’m talking about: it’s one of those nights when your mom, dad, or special someone is cooking in the kitchen and as you walk towards that area, you can immediately tell that he or she’s cooking up something good because of the smell. You reach the kitchen, get a peek of what’s cooking, and you pour yourself a glass of that white wine because, well, why not? If that chicken can have it, then so you can you!

Another great thing that I like about stuffed meat is this sort of surprise that you get once you have a slice. It’s as if all the work you put into it is worth it especially with all that mozzarella stretching out as you prepare for a bite. I’m not even sorry if I put a little extra of that cheese. And even if I wasn’t the one who made it, having this for dinner would really make the day special even if I just planned a cozy day at home with my family.

stuffed chicken with spinach recipe

So the next time you have doubts on whether you should make a meal that involves pounding and rolling, maybe you should think again, and definitely try out this recipe. It’s simply amazing!

Stuffed Chicken Rolls With Spinach, Cheese & Tomato Olive Sauce

Recipe type: Dinner, Main Dish, Sauce

Cuisine: Italian

Author: Kchurchill5 "RIP" Forever in our Kitchen

Prep time: 20 Minutes

Cook time: 15-20 Minutes

Total time: 35 Minutes

Servings: 4-8


1 pound boneless skinless chicken breasts (4 large, pounded thin)
2 teaspoons Italian seasoning
salt and pepper
1 tablespoon oil (olive oil)
1 1/2 cups chopped spinach (frozen, drained well and squeezed dry)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 tablespoons black olives (rough chopped)
2 small shallots, fine minced
1 garlic clove, minced
1 teaspoon oil (olive oil)
diced tomatoes, drained (one can)
2 tablespoons diced sun-dried tomatoes (in oil, diced fine)
2 tablespoons chopped black olives (fine chopped)
1/4 cup white wine
pepper, to taste


  1. Chicken ... Remove the chicken from the refrigerator to take the chill off.
  2. Sauce ... In a small pot, add the wine and bring to a boil. Immediately reduce to medium low and simmer 2 minutes. Add in the sun dried tomatoes, tomatoes (drained) and the olives. Let the tomatoes simmer on medium heat until they begin to thicken up. It should take about 20 minutes.
  3. Chicken ... Put each chicken breasts in between 2 sheets of wax paper or plastic wrap and pound with a meat mallet or use the back of a pot or pan to flatten the chicken. Go easy, you don't want to tear through the chicken, just make it thin enough to roll. Season each breast with salt, pepper and Italian seasoning.
  4. Stuffing ... In a large saute pan (same you will be cooking the chicken in - I prefer a non-stick pan), add the olive oil and bring to medium heat. Add shallots and garlic clove and cook 1 minute. Then add in the spinach, breaking it up as you add it, and the olives. Heat through for just a couple of minutes to get rid of any extra moisture the spinach may have. Remove from the heat.
  5. Stuffing the Chicken ... To each breast, add 2 tablespoons of mozzarella cheese, 1/4 of the spinach mixture and finish with 2 more tablespoons of mozzarella and 1 tablespoon parmesan cheese. Roll up, tucking in the sides if you can and close with a small skewer, tooth pic or kitchen twine. Depending on your rolls, you can decide which will work best.
  6. Cook ... Season the rolls with salt, pepper and a bit more Italian seasoning. In the same pan you cooked the spinach in, add the olive oil and bring to medium high heat. Add the chicken and brown on each side, rolling over often (about 10 minutes). Reduce the heat to medium low, cover and continue cooking until the juices run clear. Total cooking time is approximately 20 minutes, depending on the thickness.
  7. Serve ... Transfer the chicken to a serving platter and cover to let it rest. Your sauce should be nice and thick and ready to serve. Just add in the parsley and check for seasoning; I often like to add a little pepper, and pour over the chicken rolls. I like to serve with a simple pasta tossed with garlic, olive oil and herbs; and some roasted squash. Very simple. ENJOY! Depending on the size, 1 large breast I slice in 3 pieces. So, 4 large breasts can serve quite a few people.

  • Serving Size: 205.4 g
  • Calories: 375.7
  • Total Fat: 16.5 g
  • Saturated Fat: 6.1 g
  • Cholesterol: 116.2 mg
  • Sodium: 447.5 mg
  • Total Carbohydrate: 8.7 g
  • Dietary Fiber: 1.9 g
  • Sugars: 3.2 g
  • Protein: 46.3 g
  • Calcium: 382.2 mg
  • Iron: 2.8 mg
  • Vitamin C: 7.1 mg
  • Thiamin: 0.1 mg


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I really had to see the comparison between the California roll and this stuffed chicken recipe. LOL :-) this looks so delicious I have to go out and try this now!