Spinach-Stuffed Chicken Rolls

Total Time

Prep: 20 min. Bake: 40 min.


6 servings

Updated: Oct. 03, 2022
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.


  • 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


  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.

Nutrition Facts

1 each: 349 calories, 10g fat (4g saturated fat), 105mg cholesterol, 631mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.