Savory Spinach Chicken Roll-Ups Recipe

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Savory Spinach Chicken Roll-Ups Recipe

Read Reviews

The herb-flavored chicken stays tender and moist in this entree developed by our Test Kitchen.

Recommended: 55 Snacks for Your March Madness Party

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Quick Diabetic Exchange

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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

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.
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.
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.
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.

Originally published as Savory Spinach Chicken Roll-Ups in Light & Tasty June/July 2001, p51

Nutritional Facts

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

Ingredients
Directions

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

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.
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.
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.
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.