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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian chicken roulade with spinach served in thick slices

Chicken Roulade with Spinach - A Taste of Sicilian Comfort

A tender chicken roulade filled with spinach, pancetta and pecorino-an elegant yet homely Sicilian classic that brings warmth to any table.

Author: Maria Russo • Published on: February 1, 2023
Categories: Meat Main Courses Main Courses
Tags: garlic milk walnuts extra virgin olive oil pancetta bread pecorino black pepper chicken sun-dried tomatoes rosemary salt spinach eggs
⏱️
Prep Time
40 minutes
🔥
Cook Time
50 minutes
👥
Serve
Serves 6
📊
Difficulty
Medium
💰 Medium
🗓️ All year
⭐ 4.9/5

🛒 Ingredients

  • ✓ 600 g chicken breast
  • ✓ 150 g stale bread
  • ✓ 400 g spinach
  • ✓ 100 ml whole milk
  • ✓ 30 g grated Sicilian pecorino
  • ✓ 1 egg
  • ✓ 1 garlic clove
  • ✓ 150 g pancetta or lardo
  • ✓ 30 g sun-dried tomatoes in oil
  • ✓ 40 g walnuts
  • ✓ 3 rosemary sprigs
  • ✓ Salt
  • ✓ Freshly ground black pepper
  • ✓ Extra virgin olive oil

📊 Nutritional Information

Calories
330 kcal
Protein
30 g
Fat
18 g
Carbohydrates
12 g
Fiber
2 g

If you're looking for a dish that wraps up the rustic comfort of Sicilian family cooking in one elegant bite, this Chicken Roulade with Spinach is absolutely worth making.
It’s the sort of recipe that has graced Sicilian Sunday tables for generations: simple ingredients, lovingly prepared, coming together to create something truly memorable.

Tender chicken breast is rolled around a savoury filling of softened bread, wilted spinach, pancetta and sun-dried tomatoes. A generous grating of pecorino brings depth, while fresh rosemary lifts the aroma beautifully.
The result? A roulade that is moist, full of flavour, and perfect for sharing-whether at a cosy family lunch or during a relaxed dinner with friends.

👨‍🍳 Preparation

  1. 1

    Finely chop the pancetta and sun-dried tomatoes. Add the chopped walnuts and rosemary, drizzle with a little olive oil, and mix well.

  2. 2

    Wash the spinach, then sauté it gently in a pan with garlic and a splash of olive oil for about 10 minutes. Set aside.

  3. 3

    Cut the bread into cubes and soak it in milk until softened. Add the egg, pecorino, salt and pepper, then fold in the pancetta mixture.

  4. 4

    Slice the chicken breast open and flatten it with a meat tenderiser. Season lightly with salt.

  5. 5

    Spread the filling over the chicken and top with the cooked spinach.

  6. 6

    Roll up the chicken tightly and secure it with kitchen twine.

  7. 7

    Place the roulade in a baking dish with a little olive oil and rosemary. Bake at 180°C for 50–55 minutes, finishing under the grill for a golden top.

  8. 8

    Allow to rest, then slice and serve warm.

💡 Tips and Variations

For an extra indulgent version, add a few slices of cheese to the filling.
If you prefer a smoky touch, swap the pancetta for speck.

📦 Storage

  • • Store in an airtight container in the fridge for 2–3 days.
  • • Freeze the roulade (whole or sliced) wrapped tightly in cling film for up to 3 months.
  • • Defrost in the fridge and reheat at 180°C for 15–20 minutes.

🍷 Pairing

Pair this roulade with a glass of Cerasuolo di Vittoria, served at 16–18°C.
Its bright fruit notes and soft tannins complement the richness of the filling and the savoury sweetness of the chicken.

Thank you for cooking along with me!
This Sicilian Chicken Roulade with Spinach is a dish that brings people together-warm, generous and full of flavour.
I hope it becomes one of your favourites too. Buon appetito!

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