Spinach Stuffed Chicken Rolls Recipes

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.

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.

Steps:

• Heat oven to 375 degrees.
• Flatten the chicken breast to about 1/4-inch thickness.
• In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
• Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
• Mix together the melted butter with garlic powder; set aside.
• Spoon equal amounts of mixture across the narrow end of each breast.
• Roll up jelly-roll style, and secure with toothpicks.
• Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
• Place into a buttered baking dish, seam-side down.
• Drizzle with butter/garlic mixture.
• Bake for about 30 minutes.

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).

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!

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.

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.