Chicken Roulade with Spinach


By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

BIG BLEND RADIO INTERVIEW: This episode features Ruth Milstein, who shares how to make her Chicken Roulade recipe. Listen to the podcast on:,

Here is a tender, juicy, baked chicken roll with a delicately enticing spinach-pine nut filling. An exquisite dish for holidays and all year round, it will shine with a good California Pinot Noir or a Red Burgundy from France. Serve with roasted vegetables. Makes 6 servings.

2 tablespoons olive oil
1 small onion chopped into small cubes
4 ounces of chicken breast cut into small cubes, for filling
1-ounce fine nuts, optional
4-ounces chopped frozen spinach, thawed
Salt and freshly ground black pepper
1-pound chicken breast sliced into 2-inch-wide strips

In a large saucepan heat 1 1/2 tablespoons of oil and sauté the onion; then set aside.

Add the remaining ½ tablespoon of the olive oil and sauté the chicken cubes and the pine nuts lightly.

Squeeze out the excess liquid of the spinach and add it to the saucepan.

Continue to sauté for 1 minute while stirring lightly. Add salt and freshly ground black pepper.

Set the chicken strips in a baking dish horizontally and spread all the stuffing evenly in the center. Then fold the strips over and around.

Bake for 30 minutes in a preheated oven at 400° degrees.

Ruth Milstein


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