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Spinach Chicken Roll-Ups

 Spinach Chicken Roll-Ups
“This recipe is one that I have adapted over time,” says Chris Duncan of Ellensburg, Washington. “It dresses up very well for company or special dinners yet is great for every night, too. The chicken breasts can be prepared and refrigerated until baking time if needed,” she notes.
2 ServingsPrep: 20 min. Bake: 30 min.


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup fresh baby spinach, chopped
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons butter, divided
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chicken broth
  • 1/4 cup milk


  • Flatten chicken to 1/4-in. thickness; layer with spinach and cheese.
  • Roll up and secure with toothpicks. In a shallow microwave-safe
  • bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl.
  • Dip chicken in butter, then roll in crumbs.
  • Place seam side down in an 8-in. square baking dish coated with
  • cooking spray. Bake, uncovered, at 375° for 30-35 minutes or
  • until chicken juices run clear.
  • In a small saucepan, melt remaining butter. Stir in the flour, salt
  • and pepper until smooth. Gradually add broth and milk. Bring to a
  • boil; cook and stir for 1-2 minutes or until thickened. Discard
  • toothpicks from roll-ups; serve with sauce. Yield: 2 servings.

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Spinach Chicken Roll-Ups (continued)

Nutritional Facts: 1 roll-up (prepared with reduced-fat butter and reduced-sodium broth) equals 360 calories, 14 g fat (7 g saturated fat), 126 mg cholesterol, 679 mg sodium, 15 g carbohydrate, 1 g fiber, 43 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.