Roulade Awakening

Herbes de Provence and Spinach-Stuffed Chicken Breast with Lemon Jus

50 minutes

Serves 4

DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-freeLow Carb

Herb's take

In this Provençal-inspired dish, you'll master the art of roulade: chicken breast rolled around a flavorful spinach, garlic, and herbes de Provence filling, then roasted until juicy. A bright lemon jus brings the whole thing together, and you'll learn why careful layering keeps every bite moist and aromatic.

Ingredients

Yield

4 (6 oz each) boneless, skinless chicken breasts
4 cups baby spinach, washed and dried
3 cloves garlic, minced
2 tsp herbes de Provence
3 tbsp olive oil
1 lemon, zested and juiced
3/4 cup chicken stock
2 tbsp unsalted butter, cut into pieces

Instructions

01
Preheat your oven to 400°F.
02
Place a large skillet over medium heat and add 1 tablespoon olive oil. Add the spinach and sauté just until wilted, about 2 minutes. Add the minced garlic and cook another 30 seconds, then transfer mixture to a plate to cool.
Herb says
Add garlic after wilting the spinach so it doesn’t burn, bitter garlic is nobody’s idea of French chic.
03
Lay the chicken breasts flat on a cutting board. Using a sharp knife, butterfly each breast horizontally, taking care not to cut all the way through. Open each breast like a book and cover with plastic wrap. Pound to 1/4-inch thickness with a meat mallet.
04
Sprinkle both sides of the pounded chicken with 1 teaspoon herbes de Provence, salt, and pepper.
05
Divide the cooled spinach-garlic mixture evenly over each chicken breast, spreading it in a thin layer. Roll each breast up tightly from the short end, tucking in the sides to seal the filling. Secure with toothpicks or kitchen twine.
Herb says
A tight roll means even cooking and zero escapees from the filling department.
06
Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear the roulades seam-side down until golden, about 2 minutes per side.
07
Transfer the skillet to the oven and roast the chicken for 15 to 18 minutes, or until the thickest part reaches 160°F. Let the roulades rest 5 minutes before slicing.
Herb says
Resting lets juices redistribute, so your roulade gushes flavor, not regret.
08
Return the skillet to medium heat. Add chicken stock, lemon juice, and lemon zest. Scrape up brown bits with a wooden spoon. Simmer 3 minutes to reduce by half.
09
Remove from heat and swirl in the butter until the sauce is glossy. Season with salt and pepper.
10
Slice each roulade crosswise into thick rounds. Arrange on plates and spoon the lemony jus over the top. Serve immediately.

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HERB

Roulade Awakening

Ingredients

Instructions