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Stuffed Chicken Rolls


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Stuffed Chicken Rolls 0 Picture


  • 8 ounces fresh spinach rinsed
  • 4 tablespoons olive oil divided
  • 8 ounces fresh white mushrooms cleaned, trimmed, and chopped - (abt 2 1/2 cups)
  • 1/2 cup chopped onion
  • 1 teaspoon finely-chopped garlic
  • 1 1/2 teaspoons fresh oregano leaves (or 1/2 tspn dried oregano, crushed)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons dry white wine


Servings 4


Step 1

Preheat oven to oven to 425 degrees.

In medium-sized saucepan, cook spinach, covered, only with water clinging to leaves, until barely wilted. Drain well, squeezing out excess water. Chop; you should have 1/2 cup; set aside.

In large skillet heat 2 tablespoons of the oil. Add mushrooms and onion; sauté until almost tender, about 4 minutes. Add garlic, oregano, salt, pepper and reserved spinach; cook and stir for 1 minute; set aside and cool.

Meanwhile flatten each chicken breast by placing between 2 sheets of waxed paper or plastic wrap and pounding with mallet or rolling pin until about 1/4-inch thick. Spoon one-quarter of mushroom mixture onto center of each chicken breast. Roll each to enclose filling; secure with toothpicks. Place in 9-inch square shallow baking pan.

Combine wine with remaining 2 tablespoons olive oil; spoon over chicken. Bake, uncovered, basting frequently, until chicken is cooked through, 15 to 20 minutes. Sprinkle with chopped parsley and serve with lemon wedges, if desired.

This recipe yields 4 servings.

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