Stuffed Chicken Roulade

Chicken breast is stuffed with a creamy goat cheese, spinach and roasted red pepper and topped with a pineapple lime salsa.

Photo of Stuffed Chicken Roulade


1 can (8 oz.) DOLE® Crushed Pineapple, drained
1 teaspoon vegetable oil
3 oz. goat cheese, softened
6 to 8 oz. DOLE Baby Spinach
1 tablespoon butter
salt and ground black pepper, to taste
3 oz. roasted red peppers, thinly sliced
4 large (8 oz.) boneless, skinless chicken breasts
olive oil
Pineapple Lime Salsa recipe below


  1. Cook pineapple in vegetable oil in nonstick skillet 8 to 10 minutes or until lightly brown stirring frequently.  Let cool.  Stir into goat cheese, set aside.
  2. Sauté spinach in butter in large skillet until just wilted.  Season with salt and pepper to taste; set aside.
  3. Flatten each chicken breast between 2 sheets of plastic wrap with flat side of meat mallet until about 1/4-inch thick.  Remove top piece of plastic wrap from each pounded chicken breast.  Season with salt and pepper.  Spoon equal amounts of cheese mixture length wise near center of each breast.  Arrange spinach and red pepper strips next to cheese.  (Leave at least 1-inch on each end free of fillings to be able to fold in sides.)
  4. Fold in sides and carefully rollup chicken breast securing with 2 to 4 toothpicks.
  5. Brown 2 chicken rolls at a time in large skillet over medium-high heat in olive oil as needed.  Brown two sides about 10 minutes total.
  6. Place browned chicken rolls in 13x9 baking pan sprayed with nonstick cooking spray.  Bake at 400ºF., 15 minutes or until cooked through.  Cool slightly; remove toothpicks.  Cut each chicken roulade into about 8 slices.  Serve with Pineapple Lime Salsa.
  7. Pineapple Lime Salsa:  Stir together 2 cups partially thawed DOLE Chef-Ready Cuts Pineapple Cubes, 1 tablespoon finely diced red bell pepper, 1 tablespoon finely diced green bell pepper, 1 tablespoon finely diced red onion, 1 teaspoon finely diced jalapeno pepper, 1 teaspoon finely chopped fresh cilantro, 2 tablespoons prepared Asian orange sauce, 1 teaspoon grated lime rind and 2 tablespoons lime juice.
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