Rolled Chicken Breasts With Spinach Recipes

SPINACH CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness; layer with spinach and cheese. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl. Dip chicken in butter, then roll in crumbs. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. , In a small saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from roll-ups; serve with sauce.

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

SPINACH-STUFFED CHICKEN ROLLS

Steps:

• In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

SPINACH CHICKEN ROLL

Steps:

• In a small nonstick skillet, saute onion in oil over medium heat until tender. Add spinach; cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. , Flatten chicken to 1/4-in. thickness. Place spinach mixture and feta cheese down the center; fold one side over filling and roll up tightly. Secure with a toothpick. , Place seam side down in the skillet. Cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick.

SPINACH PESTO CHICKEN ROLLS

Steps:

• Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
• Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
• Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROLLED CHICKEN BREASTS WITH SPINACH

Steps:

• 1. Trim chicken breasts of any visible fat. Place each breast between two sheets of plastic wrap and pound them, one at a time, with flat side of a meat mallet or a rolling pin, to an even .-inch thickness. Sprinkle lightly with salt. Set aside. 2. In a small bowl work together the cheese, chile, and oregano. Lay out the flattened chicken breasts. Using your fingers, spread the breasts equally with the cheese to within 1/2 inch of the edge. Cover each with 2 layers of spinach leaves. (Store remaining spinach for another use.) Fold in the ragged edges to meet in the center, and roll lengthwise into cylinders. Secure with toothpicks. 3. Put the egg white in a shallow bowl and put the bread crumbs on a plate. Brush the rolled breasts all over with egg white and roll in the crumbs. Put the chicken rolls on a plate and refrigerate about 25 minutes. Meanwhile, prepare the vegetables and reserve in the pan. 4. Preheat the oven to 400°. Line a baking sheet with foil. Heat the oil in a large nonstick skillet over medium-high heat and brown the chicken rolls, turning, 3 to 4 minutes. Place seam side down on the baking sheet and bake 15 to 20 minutes, or until crisp on the outside and cooked through. Reheat the vegetables. To serve, cut each roll on an angle in half. Arrange on serving plates to show the filling. Spoon the zucchini, corn, and tomatoes around the chicken.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROLLED CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten.
• Mix salt, pepper and paprika; sprinkle on chicken.
• Mix Gruyere cheese with the next 5 ingredients.
• Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
• Using a slotted spoon, remove mushroom mixture from pan.
• Place 1 slice prosciutto on each chicken breast half.
• Spread Gruyere cheese mixture over the prosciutto.
• Fold the sides in and roll up; secure with toothpicks.
• Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
• Bake at 350° for 15 minutes; remove and keep warm.
• Add remaining 3 TBS butter to skillet; stir in flour until smooth.
• Cook and stir for 1 minute; slowly add sherry.
• Cook and stir until thickened.
• Add mushroom mixture; stir well.
• Pour over chicken, return to oven; bake another 10 minutes.