Herb-Stuffed Chicken Roulade with Spinach & Vegetables
"Elevate your weeknight protein with this vibrant, herb-infused masterpiece that balances lean nutrition with sophisticated French-inspired presentation."
Instructions
Slice the chicken breast horizontally to create even cutlets. Gently pound each piece between sheets of parchment until uniformly thin.
Season the chicken with salt, black pepper, grated garlic, and lemon juice. Cover and marinate in the refrigerator for about 1 hour to deepen the flavor.
Lightly steam the julienned carrot and red bell pepper just until tender-crisp, keeping their color and texture intact.
Lay each chicken cutlet flat on a clean surface. Layer spinach leaves evenly, followed by the steamed vegetables and chopped fresh herbs.
Roll the chicken tightly into a neat log and secure with kitchen string to hold its shape during cooking.
Heat olive oil in a covered pan over medium heat. Place the roulade seam-side down and cook gently, turning occasionally, until the chicken is fully cooked through and lightly golden.
Remove from the heat and let rest for a few minutes before slicing. Serve warm for clean, elegant slices.