Monterey Jack Cheese and Spinach Stuffed Chicken Roulade with Roasted Red Pepper Sauce

Elevate your dinner menu with our Monterey Jack Cheese and Spinach Stuffed Chicken Roulade, paired with a flavorful Roasted Red Pepper Sauce. This dish combines tender chicken breast, creamy Monterey Jack cheese, and fresh spinach, rolled into a delightful roulade and topped with a vibrant, smoky sauce. Perfect for special occasions or an impressive weeknight meal, this recipe offers a gourmet experience that’s easy to prepare.

Monterey Jack Cheese and Spinach Stuffed Chicken Roulade with Roasted Red Pepper Sauce

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Learn how to make Monterey Jack Cheese and Spinach Stuffed Chicken Roulade with Roasted Red Pepper Sauce. This sophisticated dish features tender chicken breasts filled with creamy cheese and spinach, rolled into a savory roulade and finished with a vibrant, smoky red pepper sauce. Ideal for both special occasions and elegant weeknight dinners, this recipe is sure to impress.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

For the Chicken Roulade:

• 4 boneless, skinless chicken breasts
• 1 cup shredded Monterey Jack cheese
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Kitchen twine or toothpicks for securing

For the Roasted Red Pepper Sauce:

• 2 large red bell peppers, roasted and peeled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Instructions

 

• Prepare the Chicken Roulade. Preheat your oven to 375°F (190°C).
• Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
• Season both sides of the chicken breasts with salt, pepper, smoked paprika, and dried thyme.
• Prepare the Filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
• In a mixing bowl, combine the wilted spinach with the shredded Monterey Jack cheese.
• Assemble the Roulade. Divide the cheese and spinach mixture evenly among the chicken breasts, placing it in the center of each.
• Roll up each chicken breast tightly and secure with kitchen twine or toothpicks.
• Sear the Chicken. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
• Sear the rolled chicken breasts on all sides until golden brown, about 3-4 minutes per side.
•  Bake the Chicken. Transfer the seared chicken roulades to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• Prepare the Roasted Red Pepper Sauce. While the chicken is baking, prepare the sauce. In a blender or food processor, combine the roasted red bell peppers, chicken broth, and balsamic vinegar. Blend until smooth.
• In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
• Add the red pepper puree to the saucepan and bring to a simmer. Stir in the heavy cream and season with salt and pepper to taste. Simmer for 5-7 minutes until the sauce thickens slightly.
•  Serve. Remove the chicken roulades from the oven and let rest for a few minutes. Remove the kitchen twine or toothpicks.
• Slice the roulades into medallions and arrange them on serving plates.
• Spoon the roasted red pepper sauce over the chicken and garnish with fresh herbs if desired.

Keyword Monterey Jack Cheese