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Meat, Italy

Chicken roulade with ham and spinach, roasted potatoes

This chicken roulade with ham and spinach feeds 4 people, takes 1 hour 5 minutes, and is a medium difficulty recipe at about €3.60 per person. Success depends on pounding the chicken thin and tying the roulade tightly, which keeps the melted cheese inside while it bakes in the oven alongside the potatoes.

Tonight, I'm rolling chicken around ham, spinach, and melted cheese, and it all bakes in the oven with potatoes on the side.

Chicken roulade with ham and spinach, roasted potatoes
Total time
1 h 05
Difficulty
Medium
Cost per person
€3.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under the kitchen string, the chicken wraps around a filling that melts slowly in the oven, the ham brings salt, the spinach adds a light, slightly bitter freshness, and the cheese ties it all together, oozing a little when you slice it. The meat stays moist because it cooks wrapped in its own layer, protected while the outside turns golden without drying out.

This is a dish to make when you have a bit of time on your hands, a Sunday or a weeknight when you want to put in extra care without pulling out a complicated recipe. Kids usually love the rolled, melty version of chicken, and the potatoes roasting underneath soak up the pan juices. Mon Chou suggests this recipe for days when you want a complete meal, meat and vegetables in a single baking dish.

The ingredients

4 people

Butcher

  • Chicken breasts 4
  • Ham slices 4 slices

Fruits and vegetables

  • Baby spinach 200 g
  • Potatoes 800 g
  • Garlic 2 cloves
  • Rosemary 2 sprigs

Dairy

  • Mozzarella or melting cheese 125 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Open each chicken breast in half through the thickness without cutting all the way through, then flatten it with the bottom of a saucepan between two sheets of parchment paper.

    A thin, even cutlet rolls up without cracking, that's the whole trick.

  2. Wilt the spinach in a pan with the chopped garlic and a tablespoon of oil, press it in a strainer to squeeze out the water, then let it cool slightly. 5 min

    Press it really firmly in a strainer, leftover water would make the roulade swell and leak.

  3. Top each breast with a slice of ham, the spinach, and strips of cheese, roll it up tightly, and tie with string.

    Leave about a centimeter free at the edges, the filling pushes forward as you roll.

  4. Cut the potatoes into wedges, toss them with the oil, rosemary, salt, and pepper in a baking dish, place the roulades on top, and bake at 200°C. 40 min

    Turn the potato wedges halfway through, they brown on every side.

  5. Let the roulades rest for 5 minutes under a sheet of foil, remove the string, and slice into thick rounds. 5 min

    Slice with a sharp knife using a sawing motion, the cheese won't ooze everywhere.

Our tips to get it right

  • Pick chicken breasts of similar size so they cook evenly and are easier to roll into equal shapes.
  • If a bit of filling pokes out the ends while baking, don't worry, it just caramelizes against the dish.
  • Check the chicken is done by piercing the center of the thickest roulade, the juices should run clear, not pink.

The variations

  • Swap the mozzarella for shredded Gruyère or Comté for a sharper flavor once baked.
  • For a vegetarian version, replace the chicken with large grilled eggplant slices rolled around the same filling.
  • To save time, assemble the roulades the night before and bake them straight away with the potatoes already cut.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • Sparkling water with lemon

Storage

Keep the sliced roulades in the fridge in a sealed container for 2 to 3 days. They freeze well once cooled, whether sliced or whole. Reheat in the oven at 160°C so the cheese melts again without drying out the meat.

Questions about this dish

Can you prepare the roulades ahead of time?

Yes, you can roll and tie them the night before and keep them covered in the fridge. Take them out 15 minutes before baking so they heat more evenly in the oven.

Can you replace the ham with something else?

You can use prosciutto or bacon for a smokier flavor. In that case, cut back on the salt elsewhere since these hams are already salty.

Why do you need to squeeze the spinach so well?

Spinach that's too wet releases water as it bakes, which soaks the filling and can split the roulade open. Press it firmly in a strainer before using it.

How do you know the chicken is pounded thin enough?

The cutlet should be about half a centimeter thick and roll up without cracking. If it still splits, flatten it a bit more with the bottom of a saucepan.

How long does it take to make a chicken roulade with ham and spinach, served with roasted potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken roulade with ham and spinach, served with roasted potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken roulade with ham and spinach, served with roasted potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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