Show Subscription Form




Spinach-Stuffed Chicken Rolls Recipe
Spinach-Stuffed Chicken Rolls Recipe photo by Taste of Home

Spinach-Stuffed Chicken Rolls Recipe

Publisher Photo
A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup each chopped onion, celery and sweet red pepper
  • 2 garlic cloves, minced
  • 2 tablespoons butter, divided
  • 2 cups chopped fresh spinach
  • 1/2 cup egg substitute
  • 2 cups seasoned stuffing croutons, lightly crushed
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 teaspoon lemon juice
  • 1/2 teaspoon browning sauce, optional
  • 2 cups sliced fresh mushrooms
  • 1/4 teaspoon salt-free lemon-pepper seasoning, optional

Nutritional Facts

1 chicken roll-up with 3 tablespoons sauce equals 349 calories, 10 g fat (4 g saturated fat), 105 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 3 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well.
  2. Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear.
  3. In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  4. Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired. Yield: 6 servings.
Originally published as Spinach-Stuffed Chicken Rolls in Light & Tasty December/January 2003, p16

Nutritional Facts

1 chicken roll-up with 3 tablespoons sauce equals 349 calories, 10 g fat (4 g saturated fat), 105 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 3 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spinach-Stuffed Chicken Rolls

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 13, 2011

I halved the recipe, otherwise made as directed. Loved it! Even got my 3 year old to eat spinach and peppers which she will never even try. I thought the lemon pepper at the end was a must. Will for sure make this again!

MY REVIEW
Reviewed Dec. 28, 2008 Edited Dec. 29, 2008

This recipe is awesome! It has so much flavor, plus its low in fat. I did change a few things. Instead of butter I used olive oil to saute the onion, red pepper and celery. For the sauce I didn't have corn starch so in its place I used one can of fat-free cream of mushroom soup. Instead of the stuffing croutons I used italian-style breadcrumbs. Even with these changes the recipe tasted great. I highly recommend trying the Spinach-Stuffed Chicken Rolls.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT