West Creek® Yard Bird Roulade


  1. For the roulade filling in one bowl fold together the spinach, Bacio® cheese, one teaspoon of Italian seasoning, salt, and pepper.
  2. In another bowl fold together breadcrumbs, parmesan cheese, artichoke hearts, lemon juice, and then drizzle in olive oil until combined.
  3. Cover chicken breast with plastic wrap on a cutting board and pound thin using a meat mallet. Make a layer of spinach stuffing in pounded breast then a layer of the breadcrumb filling. Roll very tight into a tube. Wrap the tube in plastic wrap and roll very tight then tie off the ends.
  4. Bring water to a boil on the stove in a large saucepan. Drop in the wrapped chicken roulades and cook for 10-15 minutes. Check internal temperature to make sure it is at 165°. Then cool and reserve for service.
  5. For the sauce melt 1 ½ tablespoons of butter in a saucepan then add onion, garlic, salt, pepper, and Italian seasoning. Cook stirring for 2-3 minutes. Add wine to pan reduce au sec.
  6. Pour in heavy cream and tomatoes. Break tomatoes apart with a spoon. Simmer for 15-20 minutes.
  7. Puree the mixture in the saucepan with an immersion blender. Stir in fresh herbs.
  8. Melt remaining butter in a sauté pan over medium high heat. Unwrap the roulades and brown on all sides.
  9. Let them rest for 1-2 minutes then slice. Ladle some sauce on the warm entrée plate and arrange the roulade slices then serve.


  • 4 6 oz West Creek® Chicken, Breast(s), Boneless Skinless
  • 1 cup Bacio® Cheese, Mozzarella, provolone blend, shredded
  • 2 cups West Creek® frozen spinach, thawed and strained
  • 1 tsp Roma® Italian Seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp Roma® Black Pepper, Ground
  • 2 cups Roma® Italian breadcrumbs
  • 1 cup Roma® Cheese, Parmesan, grated
  • 1/4 cup Roma® Artichoke Hearts, Quartered, chopped, drained, and rinsed
  • 1/2 tsp Ascend® Juice, Lemon
  • 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 1 1/2 cups Nature's Best Dairy® Cream, Heavy
  • 1/2 cup Piancone® whole peeled tomatoes
  • 4 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Peak Fresh Produce® Garlic, minced
  • 1/4 ea Peak Fresh Produce® Onion(s), Yellow, minced
  • 1 tsp Ridgecrest® chicken base
  • 1/2 cup Piancone® white cooking wine
  • 1 tsp Peak Fresh Produce® Basil, minced
  • 1 tsp Peak Fresh Produce® Oregano, minced
  • 1/4 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1 gl water