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Savory Spinach Chicken Roll-Ups Recipe

The herb-flavored chicken stays tender and moist in this entree developed by our Test Kitchen.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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

1 each: 235 calories, 8g fat (3g saturated fat), 127mg cholesterol, 456mg sodium, 9g carbohydrate (0g sugars, 2g fiber), 32g protein Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Savory Spinach Chicken Roll-Ups

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MY REVIEW
kellba316
Reviewed Jul. 13, 2011

"Delicious!"

MY REVIEW
austinmeg3
Reviewed Jan. 1, 2011

"Delicious and very filling!"

MY REVIEW
austinmeg3
Reviewed Apr. 11, 2009

"Yummy! Used Oregano instead of Rosemary because I didn't have r/m on hand. Try r/m next time."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.