• 2 chicken breasts (about ¾ -1 lb each)
  • ½ Envy™ apple, thinly sliced
  • 1 T Extra virgin olive oil
  • Salt and pepper to taste

For the spinach filling

  • 10 oz frozen chopped spinach, thawed and dried
  • ½ cup grated romano cheese
  • 1 clove garlic, finely chopped
  • ¼ tsp Kosher salt
  • ¼ cup finely chopped sundried tomatoes

Warm Vinaigrette

  • 1 cup cherry tomatoes
  • 4 T extra virgin olive oil
  • 2 T balsamic vinegar
  • ¼ tsp Kosher salt
  • ½ of spinach filling


  • Toothpicks
  • Meat pounder


  1. Preheat oven to 400 degrees.
  2. Pound out chicken breasts so that they are evenly very thin (pound out so that breast is about double its original width and length). Pat dry with paper towels.
  3. Season generously with salt and pepper.
  4. Shingle sliced apples to cover one side of each chicken breast.
  5. In a small bowl, using your hands, mash together the spinach, romano cheese, garlic, salt, and sundried tomatoes until well combined. Reserve about ⅓ of the mixture and set aside.
  6. Divide the remaining ⅔ of the spinach mixture and spread on top of apple slices (doesn’t have to cover all of apples, just make sure its spread evenly in the middle).
  7. Gently roll the chicken, starting at the long end, until a roll is formed. Secure with toothpicks, seal side down.
  8. Heat a large saute pan over high heat. Add 1 T olive oil and allow to warm. Add roulades, seal side down and allow to sear for 3 minutes. Place entire pan in the oven and continue to cook for 10 minutes. Remove from the oven and allow to rest for 5 minutes.
  9. Meanwhile, heat a small/medium saute pan over high heat. Add 2 T olive oil and allow to warm. Add tomatoes and allow to blister. Remove from heat and stir in spinach mixture, balsamic vinegar, salt, and 2 T olive oil.
  10. Slice the roulades into rounds and spoon the warm vinaigrette over top.

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