I had chicken roulade at a local restaurant and wanted to re-create it myself. Rather than roll it up I decided to stuff it instead. Much easier!!
Stuffed Chicken Breasts and Garlic Cream Sauce
4 skinless boneless chicken breasts
1 cup shredded Italian blend cheese
2-3 T frozen chopped spinach
Breadcrumbs and dried parsley
One recipe Garlic Cream Sauce
Turn oven to 350 degrees. Trim chicken breasts. I cut them so they are flatter (but still stuffable) and then cut off the tip so it bakes more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.
Using a small knife cut into the side of the breast meat, easing back and forth to make a small pocket. Stuff with cheese. It's ok if some sticks to the outside.
Dip into beaten egg...
and then into bread crumbs. Let rest for couple minutes.
Drizzle some olive oil in the bottom of a non stick pan. Brown lightly, turning once. Chicken will finish cooking in the oven.