Chicken & Vegetable Roulade | Paw & Cook

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Dog-safe adaptation of A dog-friendly chicken and vegetable Swiss-roll presentation

Chicken & Vegetable Roulade

Name: Chicken & Vegetable Roulade
Total time: 50 min
Yield: 6 servings
Cuisine: European roulade-inspired
Ingredients: 150 g raw boneless skinless chicken breast, finely ground; 50 g cooked carrot, mashed smooth; 15 g cooked spinach, squeezed very dry and finely chopped; 15 g oat flour

A soft chicken roulade spiraled around carrot and spinach, then sliced into neat little medallions.

Prep time: 50 min
Method: Mix by hand
Steps: 6 steps
Tools: Bowl + spoon

Published by Paw & Cook

Five sliced chicken roulade medallions with visible carrot and spinach spirals on a white oval platter

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

75 graw boneless skinless chicken breast, finely ground
25 gcooked carrot, mashed smooth
8 gcooked spinach, squeezed very dry and finely chopped
8 goat flour

Before you serve

A few important notes

Handle raw chicken carefully, wash hands and tools, and cook the center of the roulade to 165 degrees F (74 degrees C). Do not add salt, oil, broth, seasoning, onion, garlic, leek, scallion, or chives.
Use spinach only in the modest amount listed. Ask a veterinarian first for dogs with kidney, bladder, or urinary stone concerns.
This is an occasional treat, not a complete or balanced meal.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column.
2. 2Steam the carrot until very tender and mash it smooth.
3. 3Blanch the spinach, cool it, squeeze out as much water as possible, and chop it finely.
Ingredients for this step
- 25 g cooked carrot, mashed smooth
- 8 g cooked spinach, squeezed very dry and finely chopped
Step 2
02
1. 1Mix the ground chicken with the oat flour until tacky.
2. 2Place it between two sheets of parchment and press it into an even rectangle about 1/4 inch (6 mm) thick.
Ingredients for this step
- 75 g raw boneless skinless chicken breast, finely ground
- 8 g oat flour
Step 3
03
1. 1Remove the top parchment.
2. 2Spread the carrot in a thin layer over the chicken, leaving a 1/2-inch (1.3 cm) border, then scatter the dry chopped spinach evenly over the carrot.
Ingredients for this step
- 75 g raw boneless skinless chicken breast, finely ground
- 25 g cooked carrot, mashed smooth
- 8 g cooked spinach, squeezed very dry and finely chopped
Step 4
04
1. 1Starting at a short edge, use the bottom parchment to roll the chicken into a tight log.
2. 2Twist the parchment ends, then wrap the log securely in food-safe foil.
Ingredients for this step
- 75 g raw boneless skinless chicken breast, finely ground
Step 5
05
1. 1Steam the wrapped log for 22 to 28 minutes, until the center reaches 165 degrees F (74 degrees C).
2. 2Rest for 10 minutes, unwrap carefully, and cool completely.
Step 6
06
1. 1Slice into six even medallions with a sharp knife.
2. 2Refrigerate promptly and use within 2 days.

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