Spinach and Sun-Dried Tomatoes Stuffed Chicken Roulade: A Flavorful Delight

This dish pairs well with sides like sautéed vegetables, pasta, or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The stuffed chicken can also be frozen for up to 2-3 months. Thaw overnight in the fridge and reheat in the oven.
Variations:

Cheese Swap: Try using mozzarella, goat cheese, or ricotta in place of the cream cheese for a different flavor profile.
Add Nuts: For extra crunch and flavor, add pine nuts or chopped walnuts to the filling.
Herb Variation: You can swap out basil for other fresh herbs like thyme, rosemary, or oregano for a different flavor.
FAQ:

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work well in this recipe. Just make sure to adjust the cooking time, as thighs may take a bit longer to cook through than chicken breasts.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken roulades ahead of time and store them in the fridge. When ready to cook, simply sear and bake as instructed.

Q: Can I substitute fresh spinach with frozen spinach?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.

This Spinach and Sun-Dried Tomatoes Stuffed Chicken Roulade is a flavorful, elegant dish that’s surprisingly easy to make. The tender chicken combined with the creamy, tangy filling creates a dish that’s perfect for any occasion!