Rolled Chicken Breasts
Elevate your dinner menu with this irresistible Rolled Chicken Breasts recipe, a dish that's bursting with flavor and gourmet appeal. Tender, pounded chicken breasts are stuffed with a creamy, cheesy mixture of baby spinach, cream cheese, mozzarella, and Parmesan, creating a luscious filling that pairs perfectly with the savory garlic undertones. Rolled and coated in crispy panko breadcrumbs seasoned with Italian herbs, these chicken bundles bake to golden perfection, ensuring a delightful crunch with every bite. Easy to prepare in just under an hour, this recipe is perfect for a crowd-pleasing weeknight meal or an elegant dinner party. Serve alongside a vibrant salad or roasted vegetables for a complete and satisfying meal. With keywords like "stuffed chicken breasts," "easy chicken dinner," and "spinach chicken recipe," this dish is sure to become a star on your table and in your search results!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby spinach
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to about 1/4-inch thickness.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and minced garlic, cooking for 2-3 minutes until the spinach is wilted. Remove from heat and let cool slightly.
In a medium bowl, combine the cooked spinach, cream cheese, mozzarella cheese, and Parmesan cheese. Mix well to form a cohesive filling.
Spread 2-3 tablespoons of the filling onto one side of each pounded chicken breast. Starting at one end, roll the chicken breast tightly around the filling and secure with toothpicks.
In a shallow dish, combine the panko breadcrumbs, Italian seasoning, salt, and black pepper.
Brush each chicken roll with the remaining olive oil and then roll in the breadcrumb mixture to coat evenly.
Place the coated chicken rolls seam-side down in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before slicing or serving. Remove toothpicks before eating. Enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 524 mg | 11% | |
*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.
