Roulade of Chicken

When visiting friends in Northern Italy I always wanted to learn more about their specialties and what motivated them to create the different savory dishes. Mamma Maria of the Donello Family in Riva showed me the simple steps to create this dish.


For Sun-dried Tomato Sauce:


  1. Lay chicken breast flat with skin side down, place spinach leaves in the middle of the breast and put sliced salmon in center.
  2. Place spinach leaves over salmon and roll chicken lightly. Season with salt, pepper and fresh thyme, drizzle with olive oil and bake in preheated oven at 350 degrees for 20-25 minutes.

For Sun-dried Tomato Sauce:

  1. Heat sauté pan with olive oil, sauté shallots, capers and sun-dried tomatoes, add lemon juice, and white wine, let reduce by half under medium heat.
  2. Lower heat and whisk in whole butter; add chopped parsley, salt and pepper to taste.

Serves: 4

Wine Pairing

Esser® Vineyards  Sauvignon Blanc

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