Stuffed Chicken Roll

Stuffed Chicken Roll

Chicken roulade

Try this cheesy take of a Stuffed Chicken Roll, perfect with roasted potatoes or a healthy side-salad.

  • 1 hr 20 mins
  • 4
  • Intermediate


  • 15ml olive or avocado oil + extra
  • 1 garlic clove, crushed
  • 2 large handfuls baby spinach
  • 250ml Mozzarella cheese, grated
  • 125ml Feta cheese, crumbled
  • 250ml white breadcrumbs
  • 1 deboned chicken
  • roast potatoes, to serve
  • rocket, to serve (optional)


  1. Preheat oven to 200°C. Heat the oil on medium and cook the garlic and spinach with a splash of water until just wilted and the liquid has evaporated. Cool to room temperature. Mix in the cheeses and bread. Season.
  2. Lay the chicken skin-side down on the work surface and season. Spread the cooled spinach mixture evenly over the chicken and roll up. Tie with kitchen string and place in a roasting pan. Drizzle with extra oil and season. Roast for about an hour until cooked.
  3. Transfer the chicken to a cutting board and rest for 5 minutes. Remove the string and slice it. Serve with roast potatoes and rocket.