Best 8 Curried Spinach Chicken Roulade Recipes

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Craving a dish that harmoniously blends flavors, textures, and visual appeal? Look no further than the tantalizing "Curried Spinach Chicken Roulade." This culinary masterpiece features succulent chicken breasts meticulously rolled with a vibrant spinach filling, all enveloped in a rich and aromatic curry sauce. The result is an explosion of flavors where the delicate sweetness of the spinach complements the savory and mildly spicy notes of the curry, while the tender chicken adds a satisfying protein element. Get ready to embark on a culinary journey that promises to delight your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SPINACH ROULADE



Chicken Spinach Roulade image

This recipe is easy and sure to impress.

Provided by LadyVictorie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (14 ounce) can spinach, drained
1 egg
3 tablespoons grated Parmesan cheese
2 teaspoons milk
1 cup Italian seasoned bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease a baking sheet.
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
  • Heat spinach in a saucepan over medium-high heat.
  • Whisk eggs, Parmesan cheese, and milk together in a bowl.
  • Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
  • Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
  • Sprinkle bread crumbs atop rolled chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES



Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

6 (6-ounce) boneless chicken breasts, skin on
Salt
Freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace (brown sauce)
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
2 cups Italian flavored breadcrumbs, or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
1 teaspoon chopped fresh thyme leaves
White truffle oil, to taste (2 or 3 tablespoons)

Steps:

  • Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
  • Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
  • Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
  • While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
  • When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
  • Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
  • Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
  • Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

CHICKEN AND SPINACH IN CURRIED PASTA SAUCE



Chicken and Spinach in Curried Pasta Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 7

1/2 cup chicken broth or water
3 1/2 pounds chicken parts, preferably thighs, skinned and well trimmed, or 21/2 pounds boneless, skinless chicken, cut into 1-inch pieces
2 10-ounce packages frozen spinach (rinse away any ice crystals)
1 1/2 cups thick tomato pasta sauce
1 tablespoon mild curry powder, or more to taste
Salt to taste
Chopped fresh cilantro, for garnish

Steps:

  • Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
  • Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
  • Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.

SPINACH & CHICKEN ROULADE



Spinach & Chicken Roulade image

Another recipe from my wonderful sister! Use the chicken as listed below or any other fillings that come to mind. Italian sausage and a bit of tomato sauce is excellent also.

Provided by KJK 5

Categories     Very Low Carbs

Time 1h15m

Yield 3 Rolls, 8 serving(s)

Number Of Ingredients 10

6 large eggs
16 ounces frozen spinach
1/2 pint heavy whipping cream
1/2 cup parmesan cheese
2 garlic cloves, pressed
12 ounces chicken breasts, cooked and sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 cup scallion, chopped
1 cup mozzarella cheese, grated

Steps:

  • Line Jelly Roll pan with foil and spray with non-stick spray.
  • Thaw and squeeze moisture from spinach.
  • In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
  • Bake at 350°F for 8-10 minutes.
  • Lift foil with baked spinach mixture and place on working surface.
  • While spinach is cooling sauté chicken, peppers and scallion; season to taste.
  • When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.

SPINACH AND FETA CHICKEN ROULADE RECIPE - (4.5/5)



Spinach and Feta Chicken Roulade Recipe - (4.5/5) image

Provided by á-14060

Number Of Ingredients 13

4 tablespoons olive oil (divided)
1 shallot (minced)
2 cloves garlic (minced)
1 pound spinach
1/2 cup pine nuts (toasted)
1 cup feta cheese (crumbled)
1 lemon (zested)
crushed red pepper (optional, to taste)
salt and pepper (to taste)
4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
Garnish
1/2 bunch flat leaf parsley (chopped)
1 lemon (cut in wedges)

Steps:

  • Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing the spinach to wilt a little with each addition, season with Kosher salt and freshly ground black pepper. Remove from heat, and allow to cool to room temperature. Using a kitchen towel, ring out any excess moisture from the spinach mixture. 3 Roughly chop the spinach mixture and add to a medium bowl, along with pine nuts, feta cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if desired. Fold together until combined. 4 For the Chicken Roulade: season the chicken breasts with Kosher salt and freshly ground black pepper. Divide the spinach mixture evenly among the 4 chicken breasts, keeping the filling away from the edges. Beginning at the narrower end of the chicken of 1 chicken breast, roll up, enclosing the filling as you would a jelly roll. Tie with kitchen twine every inch to secure. Repeat with remaining chicken breasts. 5 Heat the remaining 2 tablespoons of olive oil in a cast iron skillet, over medium high heat and add the chicken. Rotate to evenly brown on all sides, about 6-8 minutes. Place in oven, bake until a thermometer registers to 165ºF on the thickest part of the chicken, about 5-10 minutes. Remove from oven. Let rest 5 minutes. Cut the twine and slice into 1-inch pieces. 6 Garnish with parsley and lemon wedges. 7 Tips: - Use a pork cutlet instead of chicken! - Make sure you don't over-stuff the chicken, or the filling will come out the sides!

SPINACH ROULADE WITH SUNDRIED TOMATOES



Spinach roulade with sundried tomatoes image

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 7

2 x 200g bags ready-washed spinach
5 large eggs , separated
200g pots fromage frais (not the virtually fat-free one)
3 tbsp self-raising flour
150g pack Garlic & herb cream cheese or roulé
finely grated vegetarian parmesan -style cheese
10-12 sundried tomato , shredded

Steps:

  • Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
  • Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
  • Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium

CHICKEN WITH CURRIED SPINACH SALAD



Chicken with Curried Spinach Salad image

The curry powder in the dressing and the shallots and apricots make this a special salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 10

4 boneless, skinless chicken breast halves
Coarse salt and ground pepper
1/4 cup rice vinegar
2 teaspoons olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons curry powder
10 ounces baby spinach
2 shallots, halved and thinly sliced
1/2 cup dried apricots, thinly sliced

Steps:

  • Place chicken in a shallow 2-quart microwave-safe dish with a lid; season with salt and pepper. Cover, and microwave on high until opaque throughout, 10 to 12 minutes, turning chicken halfway through. Let cool briefly; slice crosswise.
  • In a serving bowl, whisk vinegar, oil, Dijon, honey, and curry powder; season with salt and pepper. Add spinach, shallots, and apricots, and toss.

Nutrition Facts : Calories 337 g, Fat 4 g, Fiber 4 g, Protein 48 g, SaturatedFat 1 g

CURRIED SPINACH CHICKEN ROULADE



Curried Spinach Chicken Roulade image

An easy, spicy, elegant dish that's great for entertaining, but just as great for any weeknight. Serve with your favorite rice dish.

Provided by caetb

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 cup chopped onion
1 teaspoon minced garlic
9 ounces frozen spinach, thawed and drained
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
6 boneless skinless chicken breast halves
1 tablespoon lime juice
1 tablespoon melted butter
1/4 teaspoon turmeric

Steps:

  • Preheat oven to 350.
  • Spray a small baking dish with nonstick spray.
  • FILLING.
  • Heat oil over medium-high heat in skillet.
  • Add onions and garlic and cook for 2 minutes.
  • Reduce heat to medium.
  • Add the spinach and the spices.
  • Cook and stir 5 minutes.
  • Remove the spinach mixture fromt he heat and set aside.
  • CHICKEN ROULADE.
  • place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick.
  • Repeat with all chicken breasts.
  • In a small bowl, combine the lime juice, butter and turmeric and mix well.
  • Brush the lime juice mixture over one side of each chicken piece.
  • Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling.
  • Starting with the short side of the chicken, roll each breast up tightly.
  • Place each chicken breast seam side down in the baking dish.
  • Bake for 30-40 minutes, until chicken is no longer pink.
  • Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.

Nutrition Facts : Calories 196, Fat 6.1, SaturatedFat 2.1, Cholesterol 73.5, Sodium 417.1, Carbohydrate 5.4, Fiber 2, Sugar 1.6, Protein 29.5

Tips:

  • You can use any type of spinach for this recipe, but baby spinach is the most tender and flavorful.
  • If you don't have a meat thermometer, you can cook the chicken until it is no longer pink in the center.
  • To make the roulade ahead of time, cook the chicken and spinach mixture and let it cool completely. Then, wrap the roulade in plastic wrap and refrigerate for up to 2 days. When ready to serve, bake the roulade according to the recipe instructions.
  • Serve the roulade with a side of your favorite vegetables or salad.

Conclusion:

Curried spinach chicken roulade is a delicious and elegant dish that is perfect for a special occasion. It is also a great way to get your kids to eat their vegetables. The combination of spinach, chicken, and curry is a flavor combination that is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give curried spinach chicken roulade a try. You won't be disappointed.

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