Divine Chicken Rolls with Wine Sauce
Elevate your dinner table with these **Divine Chicken Rolls with Wine Sauce**, a show-stopping entrée that combines rich, creamy filling with a luxurious homemade sauce. Juicy chicken breasts are pounded thin, rolled around a velvety mixture of cream cheese, garlic, spinach, and mozzarella, and baked to perfection for a golden finish. The crisp white wine sauce, enhanced with a hint of butter and fresh parsley, adds a delectable layer of flavor that takes this dish to gourmet levels. Perfect for special occasions or an indulgent weeknight meal, these chicken rolls pair beautifully with roasted vegetables, fresh bread, or a side of creamy mashed potatoes. Ready in just 50 minutes, this recipe is as impressive as it is easy to prepare.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 120 grams cream cheese, softened
- 2 cloves garlic, minced
- 100 grams fresh spinach, chopped
- 100 grams shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 120 milliliters dry white wine
- 120 milliliters chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley, chopped
Instructions
Preheat the oven to 190°C (375°F). Lightly grease a baking dish and set aside.
Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to an even thickness of about 1/4 inch.
In a mixing bowl, combine the cream cheese, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, half of the salt, and half of the black pepper. Mix until well combined.
Spoon about 2 tablespoons of the cream cheese mixture onto one end of each chicken breast. Roll the chicken tightly around the filling and secure the ends with toothpicks if needed.
Heat the olive oil in a large skillet over medium heat. Sear the chicken rolls on each side until golden brown, about 2 minutes per side. Remove from the skillet and transfer to the prepared baking dish.
Bake the chicken rolls in the preheated oven for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
While the chicken is baking, prepare the wine sauce. In the same skillet used for searing the chicken, melt the butter over medium heat. Add the flour and whisk for about 1 minute to form a roux.
Slowly pour in the white wine and chicken broth, whisking constantly to avoid lumps. Simmer the sauce for 5-7 minutes, or until it has thickened slightly.
Season the sauce with the remaining salt and black pepper. Stir in the chopped parsley.
Remove the chicken rolls from the oven and carefully take out the toothpicks. Serve the rolls drizzled with the wine sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 4476 mg | 195% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1080 mg | 83% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
