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Spinach-Stuffed Chicken Rolls

 Spinach-Stuffed Chicken Rolls
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.
6 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
  • In a small bowl, combine the cornstarch, broth, lemon juice and

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Spinach-Stuffed Chicken Rolls (continued)

Directions (continued)

  • 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.
  • Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle
  • with lemon-pepper if desired. Yield: 6 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.