Rolled Chicken Washington
Delight your taste buds with Rolled Chicken Washington, a gourmet-level dish that’s surprisingly simple to prepare at home. Tender, juicy chicken breasts are pounded thin and filled with a luscious mixture of sautéed spinach, earthy mushrooms, rich cream cheese, and tangy Parmesan. Rolled to perfection, these chicken bundles are topped with a crisp, buttery panko breadcrumb crust and baked with a splash of dry white wine for added moisture and flavor. This oven-baked rolled chicken recipe is ideal for dinner parties or a delicious weeknight meal, offering an elegant presentation and a medley of textures and flavors. Ready in under an hour, Rolled Chicken Washington is a show-stopping entrée that pairs perfectly with roasted vegetables or a fresh green salad.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup button mushrooms
- 4 ounces cream cheese
- 0.5 cup Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup dry white wine
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat the oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until about 1/4-inch thick.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped mushrooms to the skillet and cook for 3-4 minutes. Once they have softened, add the spinach and cook until wilted. Remove from heat.
Stir the cream cheese and Parmesan cheese into the spinach and mushroom mixture while still warm. Add salt and pepper to taste. Mix well to create the filling and set aside to cool slightly.
Lay each chicken breast flat and spoon 2-3 tablespoons of the filling onto one end of the chicken. Carefully roll the chicken tightly and secure the seam with toothpicks.
Place the rolled chicken into the greased baking dish, seam side down.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the rolled chicken breasts.
Pour the dry white wine into the bottom of the baking dish to keep the chicken moist while it cooks.
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before removing toothpicks and serving. Enjoy!
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 726 mg | 56% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2240 mg | 48% | |
*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.
