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Savory Spinach Chicken Roll-Ups

 Savory Spinach Chicken Roll-Ups
The herb-flavored chicken stays tender and moist in this entree developed by our Test Kitchen.
4 ServingsPrep/Total Time: 30 min.


  • 1 package (10 ounces) fresh spinach
  • 1/4 cup chopped fresh mushrooms
  • 1 green onion, finely chopped
  • 1 to 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 egg, lightly beaten
  • 1/4 cup crumbled feta cheese
  • 1/4 cup dry bread crumbs
  • 3/4 teaspoon dried rosemary, crushed, divided
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/2 teaspoon each dried basil and dried thyme
  • 1/4 teaspoon pepper


  • In a large saucepan, place spinach in a steamer basket over 1 in. of
  • boiling water. Cover and steam for 2-3 minutes or just until wilted.
  • When cool enough to handle, squeeze spinach dry and finely chop.
  • In a nonstick skillet, saute the mushrooms, onion and garlic in oil
  • until tender. Add spinach; cook and stir for 2 minutes. Transfer to
  • a large bowl. Stir in the egg, cheese, bread crumbs, 1/4 teaspoon
  • rosemary and salt until well blended.

2 of 2

Savory Spinach Chicken Roll-Ups (continued)

Directions (continued)

  • Flatten chicken to 1/4-in. thickness. Combine the basil, thyme,
  • pepper and remaining rosemary; rub over one side of chicken. Spread
  • spinach mixture over plain side; roll up. Secure with toothpicks.
  • In a large saucepan, place roll-ups in a steamer basket over 1 in. of
  • boiling water. Cover and steam for 12-15 minutes or until chicken is
  • no longer pink. Yield: 4 servings.
Nutritional Facts: One serving (1 roll-up) equals 235 calories, 8 g fat (3 g saturated fat), 127 mg cholesterol, 456 mg sodium, 9 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.