Chicken Roulade With Sun-Dried Tomatoes, Garlic, and Rosemary
Prep:15 m
Cook:30 m
Total:45 m
Course:Lunch Dinner

Chicken Roulade With Sun-Dried Tomatoes, Garlic, and Rosemary



Trust me – this dish is easier to make than it looks. You can make the roulade in the oven or in the pan with the lid. It will take about 30 minutes to cook it either way.


  • 1 tablespoon extra-virgin olive oil;
  • 1 6-8-ounce skinless, boneless chicken breast, pounded to 18-inch thickness;
  • salt and freshly ground black pepper;
  • a few sun-dried tomatoes, halved;
  • 4 garlic cloves;
  • 1 rosemary sprig


  1. Arrange the chicken breast on a baking sheet with waxed paper. Season with salt and pepper.
  2. Roll the chicken into a tight roll lengthwise and secure with kitchen twine to ensure it stays closed during cooking.
  3. Poke about 6-8 holes in the breast and fill them with garlic and sun-dried tomatoes.
  4. Brush the roulade with olive oil and roast in the oven for around 30 minutes on medium heat.

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