SPINACH-FETA CHICKEN ROLLS
"This dish was inspired from a favorite Greek appetizer," writes Linda Gregg of Spartanburg, South Carolina. It may take a bit of extra work, but it's worth it!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. In another bowl, combine the spinach, feta cheese, onions, olives and garlic. Drain and chop tomatoes; add to spinach mixture., Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Spread spinach mixture over chicken. 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 30 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 272 calories, Fat 9g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 583mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
SPINACH CHICKEN ROLL-UPS
"This recipe is one that I have adapted over time," says Chris Duncan of Ellensburg, Washington. "It dresses up very well for company or special dinners yet is great for every night, too. The chicken breasts can be prepared and refrigerated until baking time if needed," she notes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 679mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein. Diabetic Exchanges
SPINACH-STUFFED CHICKEN ROLLS
A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 631mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges
PHYLLO ROLLS FILLED WITH SPINACH AND CHICKEN
These spinach, chicken stuffed rolls is easier then it looks. Looks like you took hours to make this exquisite dinner. Place slice of the rolls on your favorite chicken gravy served with simple white rice. Or slice into appetizer size slices for fun pickens! This recipe make 2 rolls.
Provided by Rita1652
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Mix the melted butter, garlic, breadcrumbs, & cashews (ingredients for the spread between layers of phyllo dough.
- ) Split in half.
- One pre roll.
- Mix Spinach Filling ingredients together the Spinach, Egg, onions, cayenne, & Basil.
- Split in half.
- One pre roll.
- Mix chichen and dressing.
- Split in half.
- Start with one phyllo sheet short side toward you.
- Take 1/2 of the butter mixture and spread it on one sheet, repeat laying a sheet of phyllo and the rest of the other half of butter mixture.
- Lay the third sheet over the butter mixture.
- Place 1/2 of the chicken over the prepared phyllo follow with 1/2 the spinach mixture.
- Roll up short end to short end and place on cookie sheet pan.
- When rolling remember you are in control so roll firmly.
- And tenderly spread the rolls with any butter that escapes onto your hand onto the outside of the rolls.
- Repeat with the other half of ingredients to make the other roll.
- Bake for 20 minutes.
- Slice into quarters for a meal or eighths for an appetizer.
Nutrition Facts : Calories 538.9, Fat 38.3, SaturatedFat 18.2, Cholesterol 142.3, Sodium 528.4, Carbohydrate 32, Fiber 4.1, Sugar 3.1, Protein 19.4
SPINACH CHICKEN ROLL
Spinach and feta cheese dress up tender chicken in this yummy entree from Ellen Fortuna of Santa Clara, Utah.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 281 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 289mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
CHICKEN AND HAM ROLLS WITH SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
- Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
- Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.
- Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
- To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.
- *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion.
KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: garlic, spinach, artichoke heart, cream cheese, shredded mozzarella cheese, grated parmesan cheese, salt, pepper, boneless, skinless chicken breasts, salt, pepper, onion powder, garlic powder, riced cauliflower, broccoli
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and artichoke, and stir.
- Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
- Preheat oven to 400°F (200°C).
- Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
- To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
- Eat right away or refrigerate until ready to eat.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 7 grams, Protein 66 grams, Sugar 3 grams
SPINACH PESTO CHICKEN ROLLS
I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.
Provided by MRN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 36m
Yield 4
Number Of Ingredients 14
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).
Nutrition Facts : Calories 685.1 calories, Carbohydrate 10.2 g, Cholesterol 132.1 mg, Fat 54.5 g, Fiber 2.9 g, Protein 39.8 g, SaturatedFat 19.6 g, Sodium 866.5 mg, Sugar 1.2 g
SPINACH AND CHICKEN ROLLS
Non-boring chicken breast recipe, coming right up! This one is stuffed with a cheesy spinach mixture, covered with sauce and served with spaghetti.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine egg white, spinach, cottage cheese, garlic powder and 1/2 cup mozzarella.
- Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken. Cover.
- Bake 25 min. Sprinkle with remaining mozzarella, then parsley; bake, uncovered, 25 min. or until chicken is done (165°F). Serve over spaghetti.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 45 g
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