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Vegetable Stuffed Chicken Rolls Recipe
Vegetable Stuffed Chicken Rolls Recipe photo by Taste of Home

Vegetable Stuffed Chicken Rolls Recipe

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“I’ve been making this pretty, festive-looking dish for years and people often ask for the recipe. Convenient for company, it can be made ahead of time right up to the point of dusting with flour and browning.” —Virgina Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon golden raisins
  • 1 tablespoon reduced-fat cream cheese
  • 2 teaspoons pine nuts
  • 2 tablespoons all-purpose flour
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup minced fresh basil
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 2 medium tomatoes, chopped

Nutritional Facts

1 stuffed chicken roll with 1/3 cup tomato mixture equals 226 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 512 mg sodium, 14 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Directions

  1. Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside.
  2. Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour.
  3. In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 170°.
  4. Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks. Yield: 4 servings.
Originally published as Spinach-Stuffed Chicken Rolls in Healthy Cooking February/March 2011, p53

Nutritional Facts

1 stuffed chicken roll with 1/3 cup tomato mixture equals 226 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 512 mg sodium, 14 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 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 Vegetable Stuffed Chicken Rolls

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MY REVIEW
Reviewed Mar. 8, 2011

"This is not a reader original nor a Taste of Home original recipe. I have been making this recipe for over 10 years from a recipe I got from a book called "Chicken Light". It tates amazing when served over basmati rice. It is a show stopper that you can make for your fmaily or impress even the most hard to please guests. I've tried variations of the 'stuffing' using different cheeses like feta with basil, chopped red peppers for sweetness (as I am not impressed with raisins in this recipe), and more! Don't be afraid to be creative with this one. :)"

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