Chicken Spinach Mushroom Roll (Print Version)
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breasts
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
→ Stuffing
04 -
1 cup fresh spinach, chopped
05 -
1/2 small onion, finely diced
06 -
2 minced garlic cloves
07 -
1 cup finely diced mushrooms
08 -
1 tablespoon olive oil
09 -
1/2 teaspoon dried thyme
→ Optional Sauce
10 -
1 tablespoon olive oil
11 -
1/2 cup chicken stock
12 -
Salt and pepper as desired
13 -
1/2 teaspoon dried rosemary
# Instructions:
01 -
Lay a piece of chicken between two plastic wrap sheets or parchment paper. Gently pound with a meat mallet or rolling pin until it's evenly about 1/2 inch thick. Sprinkle both sides liberally with salt and pepper. Preheat your oven to 375°F (190°C).
02 -
Heat olive oil in a large skillet over medium heat. Toss in garlic and onion, cooking for 2-3 minutes until soft. Stir in mushrooms, allowing them to release their liquids, then cook down to golden brown—this takes about 5 minutes. Add spinach and stir until wilted, another 2-3 minutes. Season with thyme, salt, and pepper, then remove from heat to cool.
03 -
Lay a chicken breast flat on a clean surface. Spoon some of the spinach and mushroom mixture into the center. Roll the chicken tightly around the filling, then secure it with toothpicks or kitchen string. Heat olive oil in the same skillet over medium-high heat, searing the chicken rolls for 2-3 minutes on each side until golden.
04 -
Transfer the browned chicken rolls to an oven-safe dish. Let them bake for 20-25 minutes, or until fully cooked (internal temperature at 165°F / 75°C). Rest the rolls for 5 minutes before slicing them.
05 -
Mix chicken stock, olive oil, rosemary, and seasoning in a small pan. Simmer gently for 5-7 minutes, stirring occasionally, until the liquid thickens slightly. Drizzle the finished sauce over sliced chicken rolls.