Chicken Roulade Stuffed with Spinach and Ricotta

Chicken Roulade Stuffed with Spinach and Ricotta

From   Firangi Tadka

Prep: 15 minutes


Cook: 30 minutes


Method: Moderate


Course: Main Course

Main Course

Type: Continental

This delicious chicken dish served with pasta makes a complete meal in itself


  • Boneless chicken breast 1
  • Salt to taste
  • Black peppercorns, freshly ground 1 tsp
  • Ricotta cheese, grated 1 cup
  • Spinach leaves, blanched 8 to 9
  • Nutmeg powder 1 tsp
  • Olive oil 3 tbsps
  • Conchiglie pasta 1 cup
  • Tomato and black olive sauce 3 tbsps


  • Slit the chicken breast without cutting through to make a butterfly. Sprinkle salt and some freshly ground black peppercorns. Flatten the breast with a meat hammer.
  • To make the filling, take ricotta cheese, spinach leaves, salt, remaining ground black peppercorns and nutmeg powder in a bowl and mix well.
  • Place the filling on the flattened chicken and roll it.
  • Heat sufficient water in a non-stick pan, add the roulade and cook till chicken is done.
  • Heat 2 tbsps oil in another non-stick pan, add the roulade and shallow-fry till it turns golden brown. Cut the roulade into 1 inch pieces.
  • Heat sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt and let it come to a boil. Add conchiglie pasta and cook till it is just done. Drain well and transfer into a bowl.
  • Add tomato and black olive sauce and toss well.
  • Transfer the pasta into a serving bowl, place the roulade pieces all around the edge of the bowl and serve hot.