Roll the skin around the chicken, being sure to encase the vegetables evenly. Tie the roulade, about four times, with kitchen twine. Repeat with each skin.

These spinach and artichoke-filled chicken bites are an easy and elegant dinner that will quickly become a weeknight staple in your kitchen. In this video, Chef Roscoe shows you how to make ...

For a roulade with a bit of a kick, make a spicy filling of chiles, red kale and toasted pepitas and spread it on pounded chicken breasts.

Don't settle for boring chicken or lobster: Combine them! Chef Lucmann Pierre, owner and executive chef of Le Pierre Caterers in the New York City area, explains how to easily whip up a gourmet ...

Tender, juicy chicken roulade with golden-brown, crispy skin—made possible with Activa.

One person who knows how to whip up a dish for any occasion is Chef Andrew Bustos of Precision Catering.

Chicken Roulade 4 chicken breast, trimmed and pounded thin into cutlets 1 cup spinach, fresh or frozen, drained and chopped 1/4 C finely chopped onion 1 clove garlic, crushed or grated ...

The most popular recipe I’ve been able to teach and serve has been Caprese Chicken Roulade (or Roll-Ups). They are easy, fun to make, and packed with fresh flavors and melted cheese.

Chicken Roulade Recipe - Chop,wrap,marinade, mix & slice over the chicken over your pallet and there you go with the amazing chicken roulade from the Bikers' cafe.

Cool the chicken: Remove chicken from the poaching liquid and place in a chilled water bath – cooling roulades just long enough for you to comfortably handle them.