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Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This is a show-stopper main dish-- you slice it into gorgeous pinwheels. But it's also super easy and incredibly delicious!”
READY IN:
1hr
SERVES:
6
YIELD:
6 roulades
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Place each chicken breast between sheets of plastic wrap and pound to 1/4-inch thickness. Stir Hidden Valley Seasoning Mix with yogurt and spinach in a small bowl. Spread over chicken and roll up, securing with wooden picks. Brush with oil.
  2. In a bowl, stir Parmesan cheese, pepper, and chives. Dredge chicken "logs" in this mixture to coat thoroughly. Place in a greased baking pan and bake 45 minutes.
  3. Five minutes before roulades are finished, prepare sauce. Stir mayonnaise, sour cream, lemon zest and juice in a small sauce pan over low heat until heated through. Slice roulades to reveal pinwheel pattern, drizzle with sauce, and serve.

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