Grilled Chicken Roulade with Spinach and Cheese
A juicy, tender grilled chicken breast, pounded thin and rolled with a savory spinach, cream cheese, and mozzarella filling. A 30-minute, restaurant-quality meal.
Equipment
- Grill
- Meat mallet
- Butcher's twine
- Instant-read meat thermometer
Ingredients
- 2 large (approx. 1 lb total) boneless skinless chicken breasts
- 4 oz cream cheese (softened)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 oz frozen spinach (thawed and squeezed bone dry)
- 1 tsp garlic powder
- 1/2 tsp salt (plus more for seasoning chicken)
- 1/4 tsp black pepper (plus more for seasoning chicken)
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
Instructions
- Make Filling: In a bowl, combine the softened cream cheese, mozzarella, parmesan, garlic powder, salt, and pepper. Add the thawed, bone-dry spinach and mix until well combined.
- Prep Chicken: Butterfly each chicken breast by slicing horizontally, stopping 1/2-inch from the end. Open like a book.
- Pound Chicken: Cover the chicken with plastic wrap and pound to an even 1/4-inch thickness.
- Season: Season both sides of the pounded chicken with salt, pepper, and smoked paprika.
- Assemble: Spread the filling evenly over the chicken, leaving a 1/2-inch border clean on all sides.
- Roll & Secure: Tightly roll the chicken from a short end. Secure the roulade with 3-4 pieces of butcher's twine.
- Prep Grill: Preheat your grill for two-zone cooking (one direct-heat side, one indirect-heat side) to 400°F (200°C).
- Sear: Brush the roulades with olive oil. Place on the direct-heat side and sear for 2-3 minutes per side until grill marks appear.
- Cook: Move the roulades to the indirect-heat side. Close the grill lid and cook for 10-15 minutes.
- Check Temp: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- REST: Transfer to a cutting board and let rest for 10 minutes. This is essential for a juicy result.
- Slice: Remove the twine and slice into 1-inch thick pinwheels to serve.
Notes
The most important tip is to squeeze the thawed spinach completely dry in a kitchen towel. Any excess water will make the filling leak. Leaving a 1/2-inch border around the filling also helps create a seal.