Spinach Chicken Roll Ups Recipes

SPINACH RICOTTA CHICKEN ROLL UP

Steps:

• Preheat oven to 400 degrees.Grease a large baking sheet or roasting pan with olive oil.
• Season the chicken cutlets with salt and pepper.
• In a large bowl mix the eggs together with a fork. Put each piece of chicken in the eggs.
• Put seasoned bread crumbs in a shallow dish.
• Remove the chicken, one piece at a time from the eggs, allow the excess egg to drip off then put the chicken in the bread crumbs using fingers to pat the crumbs on.
• Put the chicken on baking sheet. Repeat until all the chicken is coated.
• Cut the spinach leaves into thin slices.
• Combine the ricotta and spinach ribbons in a small bowl. Spread the mixture onto the chicken cutlet and roll up the chicken with the filling.
• Bake at 400 degrees for about 20 minutes until golden and just cooked through.
• Top each piece of chicken generously with sauce.
• Return to oven about 10 minutes or until sauce has become warm.
• Remove from the oven and serve on a bed of marina and garnish with fresh basil.

EASY SPINACH STUFFED CHICKEN ROLL UPS

Steps:

• Preheat oven to 400 F. Grease an 8x11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
• In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
• Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
• Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
• Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!

SPINACH ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
• Slice each roll-up into 1 inch servings no more than 3 hours before serving.

KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY

Steps:

• Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
• Add the spinach and artichoke, and stir.
• Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
• Preheat oven to 400°F (200°C).
• Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
• To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
• Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
• Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
• Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
• Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
• Eat right away or refrigerate until ready to eat.
• Enjoy!

SPINACH CHICKEN ROLL

Steps:

• In a small nonstick skillet, saute onion in oil over medium heat until tender. Add spinach; cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. , Flatten chicken to 1/4-in. thickness. Place spinach mixture and feta cheese down the center; fold one side over filling and roll up tightly. Secure with a toothpick. , Place seam side down in the skillet. Cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick.

SPINACH CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness; layer with spinach and cheese. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt 1 tablespoon butter. Place bread crumbs in another bowl. Dip chicken in butter, then roll in crumbs. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. , In a small saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from roll-ups; serve with sauce.

CHICKEN, SPINACH & FETA ROLL-UPS

Steps:

• Preheat oven to 350.
• Heat 1 tsp olive oil in a large skillet over Medium heat.
• Add garlic and saute 1-2 minutes or until fragrant.
• Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
• In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
• Dredge each chicken breast into beaten egg, then panko breadcrumbs.
• Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
• Repeat with remaining chicken breasts.
• Heat remaining 2 tsp olive oil in a large skillet.
• Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
• Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
• Bake 20-25 minutes or until minimum internal temperature reaches 165.
• Top with tomatoes and serve. Warm the tomatoes first, if desired.

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
• Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
• Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
• Place the cooked noodles on a wax paper lined flat surface.
• Evenly divide the ricotta mixute into eight scoops on to a plate.
• Spread about half of the alfredo sauce into the bottom of the baking dish.
• Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
• Roll up starting at the short end.
• Place seam side down on top of the sauce.
• Repeat same method with remaining 7 noodles.
• Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
• Cover with foil and bake for about 30 minutes or until hot and bubbly.

SPINACH PESTO CHICKEN ROLLS

Steps:

• Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
• Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
• Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).