Sun-Dried Tomato & Mozzarella Chicken Roulade

Serves 4


  • 4 boneless skinless Smart Chicken breasts

  • 10 ounces spinach, sautéed, drained, and chopped

  • 8 ounces fresh mozzarella pearls

  • 4 ounces drained sun-dried tomatoes in oil, chopped

  • Kosher salt and freshly cracked black pepper, as needed

  • Canola or olive oil, as needed

  • Extra-virgin olive oil (optional)


Lay each chicken breast flat on a cutting board and, with a sharp boning of filet knife, carefully split the chicken breasts in half and fold open like a book—being careful not to cut all the way through. Cover the chicken with plastic wrap and gently pound the chicken breasts with a meat mallet until about a quarter to a half inch thick. Lightly season the chicken with salt and pepper.

In a mixing bowl, combine the spinach, mozzarella, and sun-dried tomatoes, season with salt and pepper, and mix to combine. Place mix in the center of each of the breasts and carefully roll each cut like a burrito. Use toothpicks to help keep the seams closed.

Heat a large sauté pan to medium-high heat and carefully sear all sides of the chicken. Finish in a 400-degree oven for 5 to 10 minutes, or until temperature reads 165°F in its thickest portion of the chicken. Let rest at least 10 minutes and slice. Drizzle chicken with extra-virgin olive oil (optional).

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska