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Holiday Chicken Roulade with Pomegranate Pilaf


Tender chicken rolls stuffed with zesty sun-dried tomato, baby spinach and cheese. Served with a festive wild rice pilaf, bringing the colors of the Christmas season to your holiday table.

Rate this recipe 4.8/5 (11 Votes)


  • 1 (10 ounce) jar oil-packed sun dried tomatoes
  • 1 large garlic clove
  • 1/2 cup grated Parmesan cheese
  • Four (4 ounce) boneless chicken breasts
  • 4 ounces cream cheese, cut into 1 inch squares
  • 1 cup baby spinach leaves
  • 1/2 cup Gluten-Free Panko crumbs
  • 1 cup wild rice blend
  • 1 1/2 tablespoons butter, divided
  • 1/2 cup slivered almonds
  • 1 cup chopped scallions, both white and green parts
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped parsley for garnish


Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 35mins
Cost Average budget


Step 1

Pre-heat oven to 400 degrees. Remove sun-dried tomatoes from jar (reserving the oil) and combine with garlic and Parmesan cheese in a food processor. Pulse until thoroughly combined. Drizzle additional oil from jar if it gets too thick. Season to taste with fresh ground pepper and set aside.

Step 2

Brush some reserved oil in the bottom of a glass baking dish.
Place chicken breasts between two sheets of plastic wrap and pound until thin. Lie chicken breasts smooth side down and spread each evenly with sun-dried tomato paste. Place squares of cream cheese over tomato paste and cover with spinach leaves. Starting at a short end, tightly roll up chicken. Brush each with more reserved oil, roll in panko and place seam side down in prepared baking dish. Bake 35-40 minutes or until an internal temperature of 165 is reached. Remove from oven and let rest for 5 minutes before slicing.

Step 3

Meanwhile, prepare wild rice mix according to package directions. Over medium heat, melt 1 tablespoon of the butter in a large skillet and add almonds, stirring frequently, until lightly browned, about 2-3 minutes. Remove almonds with slotted spoon and set aside. Add remaining 1/2 tablespoon butter to skillet and cook green onion until just wilted, about 1-2 minutes. Remove from heat and stir in cooked rice. Season with salt and pepper to taste. Stir in almonds and pomegranate seeds.

Step 4

Serve roulade slices with the pilaf and garnish all with chopped parsley.


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VIDEO: Gluten-Free Broccoli Pizza

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  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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