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Chicken Roulade with Sun-Dried Tomato + Balsamic Sauce

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
  • Low Carb/Paleo
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Why we love it:

It takes an extra step to roll up the chicken here, but it’s worth it if you eat chicken often. I’ve included notes in the substitution section on how to shave 8 minutes off the prep time by skipping the roll, which might be the way it goes sometimes, but rolled or not, the flavors are elegant enough to impress your in-laws.


  • 114 pounds Chicken Breast (boneless/skinless, if you can find cutlets, or thin sliced get that)
  • 1 teaspoon Kosher Salt (divided)
  • 6 ounces Provolone Cheese (deli slices are so easy)
  • 4 Tablespoons Sun-Dried Tomatoes
  • 14 teaspoon Nutmeg (freshly ground)
  • 12 Red Onion
  • 2 cloves Garlic
  • 14 cup Balsamic Vinegar
  • 1 teaspoon Tomato Paste
  • 14 cup Stock (or water)
  • 4 cups Spring Mix Salad Greens
  • 2 Tablespoons Salad Dressing (vinaigrette)

Cooking Instructions

  • 1. CHICKEN

    Lay the chicken flat on a clean work surface. If needed, butterfly the breast pieces into thinner pieces - hold your sharp, thin knife parallel to the cutting board and lay a palm on top with fingertips flexed up. Slowly, draw the knife through in long strokes until the piece can open like a book (if it’s smaller than your palm) or is cut in two (if it’s larger and you need more pieces total).

  • 2. ROLL

    Season each chicken piece with a pinch of the salt. On the top third of the chicken, layer on the cheese slices, tearing as needed. Slice the sun-dried tomatoes and scatter them over the cheese. Sprinkle with freshly ground nutmeg. Then rolling from the cheese side, tightly wrap it up and secure with toothpicks.

    Season the outside evenly with the remaining salt.

  • 3. ONIONS

    Slice the onion into thin strips. Add the oil to a large sauté pan and add the onion. Mince and add the garlic. Sauté for a few minutes over medium-high heat until the onions are beginning to brown. Make room and add the chicken, seam side down. Sear for about 3 - 5 minutes or until the bottom side is golden brown and releases from the pan. Roll over, sear the other side for another 4 - 5 minutes.

  • 5. SAUCE

    In a small bowl combine the balsamic vinegar, tomato paste, and stock (or water). Whisk until smooth. Pour over the chicken in the pan and let it sizzle and reduce for 1 minute.

    Transfer into the broiler and keep an eye on it.

  • 6. FINISH

    When the chicken is cooked through, the sauce will have thickened a bit. Remove and spoon the sauce a few times over the top of the chicken.

  • 7. SALAD

    Toss lettuces with dressing.

  • 8. SERVING

    Serve salad alongside the chicken. Either serve a whole roulade of chicken or slice it first into rounds. Be sure to remove the toothpicks!

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    omit the cheese and turn the rolls in the pan a few more times to really coat in the balsamic sauce. You could also add chopped olives or tapenade to the center, or smashed garbanzo beans, or another type of dairy free “cheez” style spread
    goat cheese or soft sheep’s’ cheese, perhaps feta, all work well
    save some time by skipping the roll up. Place your chicken breast on a baking sheet and season with salt and nutmeg. Chop up the sun dried tomatoes and scatter them on top, then top with the slices of cheese. Transfer these into the sauté pan when the onions are ready, but don’t ever flip them, just let them cook for about 6 minutes this way. Add the sauce and transfer the whole thing to the broiler to finish the sauce and chicken
    if you dislike biting into the sweet and sour onions, mince them finely into the sauce and they’ll melt away. You could also try sliced mushrooms instead
  • STOCK:
    stock or broth will make the sauce richer and deeper in flavor but water works perfectly well
  • GRAIN:
    if needed serve with rice, quinoa, farro, or lentils - roast potatoes would also be wonderful
    kids will love the cheesy chicken roll up, consider searing theirs in a separate pan or just don’t baste with the sauce. If they don’t see the sauce they might not notice it later. If they’ll try it, it’s a good sauce for kids because it’s sweet. I’d serve this with broccoli for my kids who don’t love lettuce

Prep Ahead & Use It Up

  1. Measure out the sauce ingredients
  2. Roll the chicken and store raw in a casserole dish for up to 36 hours in the fridge
  3. Make the entire dish and reheat to serve
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