It sounds fancy, but it doesn’t have to be. This chicken roulade recipe is so easy it could easily work as a mid-week meal. But serve it up with the right side dish and a glass of Chablis, and you’ve got something special for date night…Bon Appétit!

Chicken Roulade

Prep Time: 10 minutes

Cook Time: 15 minutes

Category: Big Bites, Mains

Servings: 2 servings


  • 2 chicken breasts (about 3/4 to 1 pound total), rib meat removed, breasts pounded thin
  • Salt
  • Pepper
  • Handful of baby arugula (1 to 2 ounces, destemmed, roughly chopped)
  • 1 ounce of soft goat cheese (chevre)
  • 1-2 tablespoons olive oil
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  • Preheat oven to 425°F. Place an oven safe baking dish or skillet in the oven to warm.
  • Season the flattened chicken breasts with salt and pepper.
  • With a spoon or butter knife, spread the goat cheese as a thing layer, lightly coating each chicken breast.
  • Evenly distribute the chopped arugula between the two chicken breasts.
  • Roll the chicken. Start with the narrowest end and tightly roll each breast, sealing with toothpicks to secure.
  • Heat olive oil on medium high in a large pan.
  • Place the chicken roulades in the pan to brown on all sides (about 60 to 90 seconds on each side).
  • Remove the roulades from the pan and place in the preheated baking dish.
  • Continue to cook the roulades in the oven at 425 degrees Fahrenheit for 10 to 12 minutes.
  • Allow the roulades to rest for at least 5 minutes.
  • Remove toothpicks, slice, and serve.

Recommended Side Dish: Butternut Squash Puree

Recommended Wines: Louis Jadot Chablis, Bonny Doon Cigare Blanc, Landmark Vineyards Overlook Chardonnay, Ancient Oak Cellars Chardonnay

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