In the kitchen: Chicken Roulade - KMSP-TV

In the kitchen: Chicken Roulade

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Chef Dan Vasterling with St. Paul College shows FOX9's Karen Scullin how to craft a delicious, healthy Chicken Roulade.


Chicken Roulade with Grain Blend and Vegetables


6-8 boneless chicken breasts pounded flat
6-8 ounces of spinach and arugula mix
1 onion fine diced
1 T diced garlic
2 ounces shredded Parmesan
2 ounces Panko bread crumbs


Place onions in a preheated med-hot skillet and cook until caramelized. Add garlic and sauté briefly. Add spinach/arugula mix and cook until mix is just wilted. Chill mixture, and then squeeze out the juices into a small skillet. Chop spinach mixture thoroughly. Reduce spinach juices until almost gone, pour back into spinach mix. Mix in the rest of the ingredients and chill.

Place chicken breast on saran wrap skin side down season with S&P.

Place chilled spinach mixture evenly on the flat pounded out chicken breast and roll up tightly in the saran wrap.

Poach in chicken stock for approximately 30 minutes or until chicken reaches an internal temperature of 165° for 15 seconds.

Remove from stock and rest for 5 minutes. Remove from plastic wrap.

Put the heated grain mixture on the plate with your choice of sautéed vegetables!

Placed sliced Chicken Roulade on the grain mixture and drizzle with some reduced chicken stock!

Grain Blend

You can use any sort of grains you prefer! You can mix pasta in as well. I normally use a blend of wild rice, barley, orzo, quinoa, brown rice and long grain rice. All grains need to be precooked separately and cooled before mixing together!


6 cups total of grains (can be mixed)
½ cup each, fine diced green peppers, red peppers, red onions, yellow onions
2 T diced garlic
½ cup of chopped fresh herbs (your choice)
Salt and pepper to taste


Mix thoroughly. Heat and serve

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