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Trini Chicken Roulade

Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Course: Meats
Cuisine: Fusion, International
Servings: 4
Author: Felix (Simply Trini Cooking)


  • 4 boneless chicken breasts seasoned
  • 3 oz parmesan cheese grated
  • 1 small egg
  • 1 1/4 cup panko bread crumbs
  • 1 tsp. paprika
  • 1 tsp. parsley
  • 1 tsp. thyme
  • 1 tsp.oregano
  • 2 tsp. grated garlic
  • 20-25 spinach leaves amaranth
  • 1/2 cup flour
  • 1 tbsp. low fat milk 2%
  • Toothpicks


  • Pound the chicken breast flat and then season. (Note: the chicken is seasoned with the Trini green seasoning).
  • Layer each chicken breast with a 1/4 cup of cheese and the spinach leaves (about 6 or 7 leaves each). Fold and tightly roll. Secure the ends with toothpicks. Cover with plastic wrap and refrigerate for about 1 hour.
  • Blend together the paprika, parsley, garlic, thyme, and oregano with the bread crumbs.
  • Combine the milk and the egg.
  • Dust the the chicken with flour, dip into the milk and dredge in the bread crumbs.
  • Preheat the oven for 10 minutes at about 180 degrees Celsius.
  • Place the chicken roulades on a greased baking tray and bake for about 20 minutes.
  • Allow to cool. Remove the toothpicks and cut into 1" thick rolls.
  • Place cutlets on a serving plate and serve. Note: The cutlets may be served with any of your favorite sauce to add extra flavour.