Spinach Stuffed Chicken Roll

  • Difficulty: Basic
  • 50 minutes
  • One serving

How long has it been since you’ve last had spinach? If you don’t remember, then it’s time to bring it back into your diet! Not only that spinach is a good source of iron, calcium, folic acid, vitamins A, C and K but it can be also tasty if you cook it properly. Today, we’ve decided to pair spinach with chicken for a healthy combo!

Ingredients Needed for Spinach Stuffed Chicken Roll

1 chicken breast salt pepper 4 tablespoons of spinach, thawed 1 egg 2 tablespoons of milk ½ cup flour ½ cup breadcrumbs ½ teaspoon olive oil 1 teaspoon olive oil

How to Cook Spinach Stuffed Chicken Roll

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Butterfly the chicken breast – slice the chicken horizontally, but don’t slice it all the way through to the other side; the idea is to open it like a book.
  3. Cover it with plastic wrap and tenderize the meat using a meat hammer. Remove the plastic wrap.
  4. Season the chicken breast with salt, pepper, and dried basil.
  5. Squeeze the excess water from the spinach.
  6. Spread the spinach on the chicken breast, then lay the mushroom slices over it.
  7. Roll the chicken breast.
  8. Make egg wash by whisking the egg with milk.
  9. Coat the chicken roll with flour, then with egg wash, and finally with breadcrumbs.
  10. Put the roll in a ceramic baking dish and drizzle some olive oil on it.
  11. Roast the chicken roll for 35 minutes.
  12. Serve it warm, with potato mash.

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