Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts, butterflied and pounded 1/4 in (6 mm) thick
- 3 large eggs, hard-boiled and peeled
- 4 oz (115 g) baby spinach
- 1 medium carrot, cut into thin batons
- 1 roasted red bell pepper, cut into strips (or 1 jar, drained)
- 1 tbsp olive oil (for roasting method)
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp smoked paprika, 1 tsp dried oregano
- 2 garlic cloves, minced; 1 tsp lemon zest
- Optional vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp minced parsley, pinch salt
Do This
- 1) Boil eggs 10 minutes; cool and peel. Blanch spinach 30 seconds; squeeze dry. Blanch carrot batons 2 minutes; drain. Prep pepper strips.
- 2) Butterfly and pound chicken to 1/4 in thickness; form a 10 x 12 in rectangle on parchment.
- 3) Season chicken with salt, pepper, paprika, oregano, garlic, and lemon zest.
- 4) Layer spinach, carrots, and red pepper; line eggs end-to-end down the center. Roll up tightly from the long side.
- 5) Poach: wrap in 2–3 layers of plastic, then foil; poach in 185°F (85°C) water for 50 minutes to 165°F (74°C). Ice-bath 10 minutes. OR
- 6) Roast: tie with twine, brush with 1 tbsp oil; roast at 400°F (205°C) 35–45 minutes to 165°F (74°C); rest 10 minutes.
- 7) Chill 45–60 minutes, slice into 1/2 in rounds, and serve (drizzle optional lemon-parsley vinaigrette).
Why You’ll Love This Recipe
- Vibrant slices with sunny yolks, emerald spinach, sweet red pepper, and tender chicken.
- Two cooking methods: clean, delicate poach or golden, savory roast.
- Make-ahead friendly—chills beautifully for neat rounds and easy plating.
- Light yet satisfying centerpiece for lunches, picnics, or elegant appetizers.
Grocery List
- Produce: Baby spinach, carrot, red bell pepper, garlic, lemon, fresh parsley (optional)
- Dairy/Eggs: 3 large eggs
- Pantry: Boneless skinless chicken breasts, olive oil, kosher salt, black pepper, smoked paprika, dried oregano
Full Ingredients
Chicken and Seasoning
- 1.5 lb (680 g) boneless, skinless chicken breasts, butterflied and pounded to 1/4 in (6 mm) thick
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 garlic cloves, finely minced
- 1 tsp finely grated lemon zest
Filling
- 3 large eggs
- 4 oz (115 g) baby spinach
- 1 medium carrot, peeled and cut into 1/4 in (6 mm) batons
- 1 large roasted red bell pepper, cut into strips (or 6 oz jarred roasted pepper, drained)
If Roasting
- 1 tbsp olive oil (for brushing)
- Kitchen twine for tying
If Poaching
- Plastic wrap and aluminum foil (to wrap the roulade)
Optional Lemon-Parsley Vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp finely minced flat-leaf parsley
- Pinch kosher salt and black pepper
Step-by-Step Instructions
Step 1: Cook the eggs and prep the vegetables
Place the eggs in a small pot, cover with cold water by 1 inch, and bring to a boil. Reduce to a gentle simmer and cook for 10 minutes. Transfer to ice water until cool, then peel.
Bring a medium pot of salted water to a boil. Blanch the spinach for 30 seconds, drain, and squeeze out as much moisture as possible. Blanch the carrot batons for 2 minutes, then drain and pat dry. If using fresh bell pepper, roast over an open flame or under a broiler until the skin blisters and blackens, steam in a covered bowl 10 minutes, peel, seed, and cut into strips. If using jarred peppers, simply drain and pat dry.
Step 2: Butterfly and pound the chicken
Butterfly each chicken breast by slicing horizontally almost through, then opening like a book. Place between two sheets of parchment or plastic, and gently pound to an even 1/4 inch (6 mm) thickness. Overlap the pieces on a sheet of parchment to form a roughly 10 x 12 inch (25 x 30 cm) rectangle, pressing edges to adhere slightly.
Step 3: Season the chicken
In a small bowl, mix the salt, pepper, smoked paprika, oregano, minced garlic, and lemon zest. Sprinkle evenly over the chicken and lightly press the seasoning into the surface.
Step 4: Layer the filling and roll
Scatter the squeezed-dry spinach evenly over the seasoned chicken, leaving a 1 inch (2.5 cm) border on all sides. Arrange the carrot batons and red pepper strips in rows, then place the hard-boiled eggs end-to-end down the center line.
Using the parchment to help, roll tightly from the long side into a firm log, keeping the eggs centered. Tuck in the ends as you go to enclose the filling. For roasting, tie the log with kitchen twine at 1.5 inch (4 cm) intervals. For poaching, wrap the log snugly in 2–3 layers of plastic wrap, twisting the ends like a candy wrapper; then wrap in foil to hold shape.
Step 5: Poach (gentle and tender method)
Fill a wide pot with enough water to submerge the roulade and heat to 185°F (85°C)—barely trembling but not boiling. Add the wrapped roulade, weigh down with a small plate if needed to keep it submerged, and poach for 50 minutes, or until an instant-read thermometer reads 165°F (74°C) in the center. Transfer to an ice bath for 10 minutes, then unwrap and pat dry.
Step 6: Roast (golden and savory method)
Preheat the oven to 400°F (205°C). Place the tied roulade seam-side down on a rack over a rimmed sheet pan. Brush with 1 tbsp olive oil. Roast for 35–45 minutes, until the internal temperature reaches 165°F (74°C). For extra color, broil 2–3 minutes at the end. Rest 10 minutes before handling.
Step 7: Chill for neat slicing, then slice and plate
For the cleanest rounds, chill the cooked roulade uncovered on a rack for 45–60 minutes (or up to overnight, covered once cool). Slice into 1/2 inch (1.25 cm) rounds with a sharp serrated knife, wiping the blade between cuts. Arrange slices slightly shingled on a platter.
Step 8: Optional lemon-parsley vinaigrette and serving
Whisk the olive oil, lemon juice, parsley, and a pinch of salt and pepper. Drizzle lightly over the slices just before serving. Finish with a sprinkle of flaky salt and freshly cracked pepper if you like.
Pro Tips
- Keep the roll tight. Use the parchment to compress as you roll so the eggs stay centered and the slices have neat rings.
- Dry is key. Squeeze spinach and pat peppers dry to avoid watery pockets inside the roulade.
- Thermometer = success. Pull at 165°F (74°C) for juicy chicken without guesswork.
- Chill before slicing. A short chill sets the roulade so you get clean, show-stopping rounds.
- Seam-side down. Start roasting seam-side down and tie every 1.5 inches to hold shape.
Variations
- Classic deli-style: Add a layer of thinly sliced ham before the spinach for extra savoriness.
- Mediterranean: Swap oregano for thyme and add 2 oz (55 g) crumbled feta with the spinach.
- Spicy: Add 1 tsp ají amarillo paste or 1/2 tsp red pepper flakes to the seasoning.
Storage & Make-Ahead
Assemble up to 24 hours ahead and keep tightly wrapped in the fridge. After cooking, the roulade keeps 3–4 days refrigerated. For best slices, chill fully before cutting. To freeze, wrap the whole cooked roulade or individual slices tightly and freeze up to 2 months (note that egg texture firms slightly when frozen). Thaw overnight in the refrigerator. Serve chilled or gently rewarm slices by steaming 3–4 minutes or in a 300°F (150°C) oven for 8–10 minutes.
Nutrition (per serving)
Approx. 235 calories; 35 g protein; 8 g fat; 3 g carbohydrates; 1 g fiber; 590 mg sodium (will vary with seasoning and vinaigrette).
