Chicken and Spinach Roll Ups

a simple way to prepare chicken and spinach

Chicken and Spinach Roll Ups

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb boneless, skinless chicken breasts

  • 4

    oz pepper jack cheese, shredded (you can use up to 6 oz)

  • 1

    cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)

  • 2

    tbsp olive oil

  • 1

    tbsp breadcrumbs (I use Italian style)

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Lots of toothpicks


Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out (Be sure to count how many total toothpicks were used!). If you have doubts about rolling the chicken, slice in half (sideways through middle of thickness) to turn each breast into two of half the thickness before cooking. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions


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