Chicken Roulade with Wild Rice Salad


1 package frozen spinach, thawed, drained and chopped

1 large onion, finely chopped

2 cloves garlic, crushed and chopped

1 tbsp red pepper flakes

1 tbsp olive oil

100 g parmesan cheese

2 tbsp Agnesi Pesto Rosso

4 spring chicken breast pieces, halves, trimmed and pounded to flatten, marinate with 1/2 tsp salt, black pepper and olive oil



1. Combine onion, garlic, red pepper flakes and olive oil in a medium nonstick pan. When onion sizzles, turn heat to low, cover, and cook, stirring once, until softened, about 3 minutes. In small bowl, stir together onion mixture, cheese, and spinach. Set skillet aside.

2. Spread Agnesi Pesto Rosso evenly on smooth side of chicken. Divide spinach mixture among chicken pieces. Spread spinach out over pesto to all corners of each piece of chicken, leaving the pointed tips of each breast untouched by spinach. Loosely roll up chicken with aluminum foil, then secure both sides by twisting the foil.

3. Bake the roulade in a preheated oven for 20 minutes.

4. Unwrap the foil and slightly sear the roulades on a non-stick pan until golden.

5. Serve with red rice salad.



100 g red rice, soaked in water for 30 minutes, drained

170 g chicken stock

1 tbsp red palm oil

1/2 red capsicum, brunoised

1/2 yellow capsicum, brunoised

1/2 green capsicum, brunoised

1 tomato, cubed

1/4 celery, cubed

1 tbsp extra virgin olive oil

2 tbsp lime juice

1 tbsp honey

1 tsp sea salt

1 tsp chili powder

2 tbsp Agnesi Pesto Genovese



1 sprig oregano

1 sprig Italian parsley

1 sprig mint



1. Cook red rice in chicken stock for 30 minutes over low fire. Drizzle with red palm oil.

2. Mix the rest of the ingredient in a bowl and serve with chicken roulade and rice, garnished with fresh herbs.

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