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skinnymixer's Chicken Roulade

This is a quick, healthy & delicious mid-week meal disguised as a fancy pants one. 

You can adapt the stuffing to suit what you have on hand, as well as dietary requirements… for example, opt for low fat ricotta if you are counting calories or opt for cream cheese for LCHF. I hope you enjoy it.

Love Nik xx

skinnymixer's Spinach & Ricotta Chicken Roulade

Prep Time2 mins
Cook Time36 mins
Total Time38 mins
Author: Skinnymixers
Recipe type: Dinner
Servings: 6

Ingredients

Stuffing Ingredients

  • 1 garlic clove peeled
  • zest of 1 small lemon microplaned
  • 100 g English spinach roughly chopped
  • 250 g full fat ricotta cheese from the deli, not from a tub
  • 1 tsp salt
  • 1/4 tsp pepper

Sauce Ingredients

  • 1 garlic clove peeled
  • 1 small brown onion peeled, quatered
  • 20 g olive oil
  • 700 g passata or sugo
  • 50 g tomato paste
  • 1 tsp salt
  • a small handful of fresh basil torn
  • pinch of pepper

Remaining Ingredients

  • 4 chicken breasts
  • alfoil or baking paper

Instructions

  • Add garlic and lemon zest to mixer bowl, chop for 3 sec/speed 9/MC on.
  • Add spinach to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
  • Add ricotta, salt and pepper. Mix for 5 sec/speed 5/MC on. Set aside in a bowl.
  • Without washing the bowl, add the garlic and onion from the sauce ingredients. Chop for 3 sec/speed 9/MC on. Scrape bowl down.
  • Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
  • Add remaining sauce ingredients and set timer for 5 min/steaming temp/speed 3/MC on. While the sauce is heating up, prepare your chicken breasts as per instructions below, place in the steaming trays and cook for 25 min/steaming temp/speed 3, turning the chicken rolls over half way through..

How to prepare chicken breasts

  • pound each breast flat with a meat mallet
  • lay each breast on an individual piece of alfoil or baking paper
  • spread each breast with equal amounts of ricotta mixture
  • roll tightly into a loaf, wrap and secure in the alfoil/baking paper

Notes

You can also steam vegetables at the same time as the chicken for an all in one meal.
Bellini Users
Use your sharp blade for this recipe.
At step 1 add on 1-2 seconds if required.
At step 4 add on 1-2 seconds if required.
At step 6 use ST temp if using and Intelli and 120°C or 250°F if using a Supercook. If chicken isn't cooked through, add on extra cooking time.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Spinach & Ricotta Chicken Roulade
Amount Per Serving (285 g)
Calories 275 Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 3.5g22%
Sodium 1246mg54%
Carbohydrates 9.9g3%
Sugar 7.1g8%
Protein 35.9g72%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. Wonderful thanks. Water from the steam gathered in my baking paper parcels. Next time I will cover with alfoil or glad wrap.

  2. Another beautiful dish that actually looks a bit fancy, but which is actually super easy to prepare. This was so tasty I could’ve easily eaten a whole roulade to myself! The sauce, I was eating it by the spoonful, it was that good!
    I don’t know how you keep doing it, but thanks for another amazing meal!

  3. Not sure if I’m reading the recipe correctly. Recipe says to cook the sauce for 5 minutes then cook chicken for 25 minutes………is the sauce still in the bowl whilst the chicken is steaming? I’m being dumb here!

  4. I made this tonight after eyeing it off for a while. It was delicious! I found it pretty easy and used 2 huge breasts instead of 4 but probably could have flattened them out a bit more as they only rolled once (just). I filled my varoma with veggies and browned the roulades in a pan then finished in the oven. The tomato sauce was amazing and would probably make a great easy pasta sauce. Thanks Nik for another winning dish!

  5. Made this tonight & it was amazing, I don’t think I will need spinach & ricotta cannelloni anymore! I pan-fried the chicken to brown then cooked in the oven as I prefer that to steamed. All of the flavours were perfect.

  6. This dish was not only incredibly easy to make, but was so delicious and flavoursome. Mr14 and Mr17 inhaled theirs and it will be a regular on our dinner table for sure. Another successful meal thanks to Nik!

  7. I just made this dish for dinner. It was delicious, healthy, quick and filling. It’s also great as apart from ricotta, I always have the other ingredients in the house.
    Thanks!

    1. Have you ever tried making your own Ricotta? It only takes about 10 minutes (15 if you want it to be a bit more firm). I always make my own, only need Milk and Vinegar which I always have in the house! =)

  8. Wow!! Loved this. I found it hard to bash out chicken completely flat for rolling but they still turned out delicious. I had to cook them slightly longer because the breasts were a bit thicker.kids loved it, Will be a regular on our menu.

  9. I made this on the weekend and it was really fantastic. One thing, the ingredients didn’t list lemon zest, but the recipe did.

  10. Not sure what I did wrong but I had raw chicken and overdone veggies.
    Will give it another go but will try turning the chicken part way through.
    Any chance of a picure of how you placed the chicken breasts? I only used 3 as the 4th wouldn’t fit.

  11. Just wondering if you leave the sauce in the jug when steaming the chicken or do you set it aside and steam the chicken with water in the jug?

  12. Forgive my ignorance but what does “microplaned” mean in regards to the lemon zest? I’, not a great cook and haven’t come across this before

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