Stuffed Chicken breasts with Remoulade sauce

Stuffed and rolled Chicken recipes are great to make when entertaining as the presentation on the plate is both elegant and impressive.

The following Chicken recipe for stuffed chicken breasts takes its influence from Spanish cuisine, where it is common to cook with the flavors of leeks, roasted red peppers and almonds.

Although it might seem a little complicated, this recipe for stuffed chicken breasts is fairly simple to prepare. Serve with a bright remoulade sauce and a Spanish rice dish to round out the theme and the flavors.

You can prepare the stuffing in advance and keep it in the refrigerator over night. Make sure to bring it up to room temperature before using it.


  • 4 Boneless chicken breasts (with skin on)
  • 1 T Butter

Stuffing Ingredients :

  • 2 T olive oil
  • 1 C leeks, chopped finely (about 3 medium leeks)
  • 1/3 C chopped roasted red pepper (skin removed)
  • 2 T chopped green olives
  • 1/4 C toasted almonds, coarsely chopped
  • 2 T finely chopped parsley
  • I C fresh bread crumbs
  • 1 egg, beaten
  • Cooking twine


Preheat oven to 400 degrees F

Heat 1 T oil in a skillet on medium hat. Add leeks and sauté for 3 minutes or until slightly softened.

Add in roasted red pepper, olives, almonds and parsley and sauté together for 1 minute. Stir in bread crumbs and cook for an additional minute.

Cool slightly and stir in egg.

Lay breasts flat, skin side down and pat dry with kitchen towel.

Use a meat mallet and pound the chicken thin.

Divide the stuffing and spread down middle of each breast.

Roll up and tie using cooking twine.

Heat the remaining 1 T oil and 1 T butter in an oven proof skillet over medium –high heat. Add chicken rolls and brown them on each side.

Place skillet in the oven to complete cooking until juices run dry (should take about 10-15 minutes). Allow to sit for 5 minutes then carve down into rounds for serving.

Serve topped with Remoulade sauce..

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