Chicken Roulade with Spring Pea, Mint and Ricotta Filling
Velvety ricotta and tender spring peas create a bright, slightly sweet filling contrasted by crisp, golden chicken skin and a glossy lemon pan sauce. The roulade slices reveal a pretty spiral of pale green filling against white meat—appealing for both weeknight dinners and small dinner parties.
Use young garden peas or frozen sweet peas for convenience; ricotta can be swapped for cottage cheese blended until smooth for a lighter texture. Roll the breasts tightly and secure with kitchen twine or toothpicks, and use a meat mallet to even thickness for consistent cooking. For a dairy-free option, substitute mashed silken tofu and a tablespoon of olive oil for ricotta.
Serve warm slices with a simple salad, steamed baby potatoes, or spring vegetables like asparagus or baby carrots. These roulades are make-ahead friendly—assemble and refrigerate up to 6 hours before cooking—and the lemon pan sauce reheats well for leftovers, making this a good option for Easter brunch, April dinner menus, or a springtime family meal.
How to Make It
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1
Flatten chicken: Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or heavy skillet to an even 6 mm (about 1/4 inch) thickness. Season both sides with 3/4 tsp of the salt and 1/4 tsp of the black pepper.
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2
Make filling: In a medium bowl, combine ricotta, spring peas, mint, grated Parmesan, lemon zest from half the lemon, minced garlic, and the remaining 1/4 tsp salt and 1/4 tsp black pepper. Stir until combined; adjust seasoning.
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3
Assemble roulades: Spoon one-quarter of the ricotta mixture along the long edge of each flattened breast, leaving a 1 cm border. Tightly roll each breast from the filling edge and secure with kitchen twine at 2–3 evenly spaced points (or insert toothpicks).
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4
Sear roulades: Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add roulades seam-side down and sear, turning occasionally, until golden all over, about 6–8 minutes total. Transfer roulades to a plate.
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5
Deglaze and finish in oven: Reduce heat to medium, add white wine to the hot skillet and scrape browned bits with a wooden spoon. Stir in chicken stock and the juice of half the lemon. Return roulades to the skillet.
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6
Bake: Transfer skillet to a preheated 200°C (400°F) oven and roast until internal temperature reaches 68–70°C (155–158°F), about 10–12 minutes. Remove skillet from oven and transfer roulades to a cutting board to rest; reserve pan juices.
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7
Make lemon pan sauce: Place skillet over medium heat, add butter and the remaining 1 tbsp olive oil to the pan juices and swirl until butter melts and sauce slightly thickens, about 2 minutes. Taste and adjust with additional lemon juice or salt if needed.
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8
Slice and serve: Remove kitchen twine or toothpicks and slice each roulade into 1.5–2 cm (1/2–3/4-inch) thick rounds. Spoon pan sauce over slices and serve on a bed of baby arugula, garnishing with extra mint leaves and lemon wedges if desired.
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9
Storage tip: Refrigerate leftover sliced roulade in an airtight container up to 3 days. Reheat gently in a skillet with a splash of stock to keep the meat moist.
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