Chicken Roulade

Chicken stuffed with provolone, spinach, red peppers and artichokes, served with a spinach cream sauce.


  1. Preheat oven to 350°.
  2. In a sauté pan, heat 1 tablespoon of olive oil and 1 teaspoon of garlic over medium heat. Sauté peppers for 3 minutes until tender. Add ½ of the artichokes and ½ the bag of spinach; cook until the spinach has wilted. Add 1/8 teaspoon salt and 1/8 teaspoon pepper. Remove from pan and reserve.
  3. Add 1 tablespoon of olive oil to the pan and sauté the remaining spinach until wilted.
  4. In a blender, puree remaining sautéed spinach, remaining artichokes and alfredo sauce until smooth. Heat in saucepan. Reserve.
  5. To prepare the chicken: Butterfly each breast, cover with plastic wrap and pound each to a 6x6-inch square. Remove plastic and top each breast with 3 slices provolone and a thin layer of the spinach-pepper mixture.
  6. Roll the chicken tightly, end to end. Tie each roulade with four pieces of kitchen twine. Sprinkle with ½ teaspoon salt, ½ teaspoon pepper and Italian seasoning.
  7. In a sauté pan, heat 3 tablespoons of oil over medium-high heat; sear each roulade until golden brown on each side. Place on a baking pan and finish the chicken in the oven for 10-15 minutes until it reaches an internal temperature of 165°. Allow the chicken to rest.
  8. Meanwhile, heat 2 tablespoons olive oil over medium-high heat with 2 teaspoons garlic. Sauté the green beans and cherry tomatoes until the tomatoes pop. Add 1 teaspoon salt and ½ teaspoon pepper.
  9. Slice each roulade into 1-inch-thick slices.
  10. Spoon some of the alfredo sauce onto each plate, top with roulades and serve with green beans.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


7 tablespoons Carlini Pure Olive Oil, divided

3 teaspoons Stonemill Essentials Minced Garlic in Pure Olive Oil, divided

1 red bell pepper, sliced

12 ounces Grandessa Signature Artichoke Quarters in Water, drained

9 ounces Little Salad Bar Flat Leaf Spinach

1 5/8 teaspoons Stonemill Essentials Iodized Salt, divided

1 1/8 teaspoons Stonemill Essentials Ground Black Pepper, divided

15 ounces Priano Four Cheese Alfredo Sauce

3 8-ounce Kirkwood Chicken Breasts, cartilage and fat removed

9 slices Happy Farms Deli Sliced Provolone Cheese

2 tablespoons Stonemill Essentials Italian Seasoning

8 ounces Season's Choice Extra Fine Green Beans

1 pint cherry tomatoes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes