Herb-Stuffed Chicken Roulade with Spinach, Citrus & Garden Vegetables
"**Origin & History**: The technique of roulade—derived from the French word *rouler*, meaning “to roll”—is a cornerstone of classical French cookery. Historically applied to veal, poultry, and even fish, roulades were designed to transform modest cuts into refined centerpieces through careful pounding, stuffing, and gentle cooking. Over time, this method traveled beyond France, becoming a hallmark of modern European and Mediterranean kitchens, prized for its elegance, efficiency, and adaptability to seasonal ingredients. **Comparison & Differentiation**: Unlike heavier traditional French roulades that rely on butter-rich forcemeat or cream-based fillings, this version is deliberately light and herb-forward. Fresh parsley, dill, and coriander bring a distinctly Eastern Mediterranean brightness, while spinach and julienned vegetables replace breadcrumbs or cheese-based stuffing. Lemon juice and olive oil further differentiate this interpretation, shifting the profile away from classic richness toward clarity, freshness, and nutritional balance—making it a premium modern adaptation for health-conscious fine dining. **Sensory Experience & Pro Tips**: When sliced, the roulade reveals clean spirals of emerald spinach and vibrant vegetables, encased in tender, juicy chicken. Aromas of fresh herbs and citrus rise gently, while the texture remains supple rather than dense. For service, slice with a sharp knife and drizzle with a light pan jus or lemon-infused olive oil; pair with roasted potatoes or a simple herb salad for a composed, restaurant-worthy plate."
Health Benefits
Instructions
Butterfly the chicken breast horizontally and gently pound between parchment until evenly thin.
Season with salt, black pepper, grated garlic, and lemon juice; marinate refrigerated for 1 hour.
Lightly steam julienned carrot and red bell pepper until tender-crisp.
Arrange chicken flat, layer spinach, steamed vegetables, and chopped herbs evenly.
Roll tightly into a log and secure with kitchen string.
Sear gently in olive oil in a covered pan over medium heat, turning until cooked through and lightly golden.
Rest briefly, remove string, slice cleanly, and serve warm.