Best Spinach Chicken Roll Recipes

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 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.

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.

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.

SAVORY SPINACH CHICKEN ROLL-UPS

Steps:

• In a large saucepan, place spinach in a steamer basket over 1 in. of boiling water. Cover and steam for 2-3 minutes or just until wilted. When cool enough to handle, squeeze spinach dry and finely chop. , In a nonstick skillet, saute the mushrooms, onion and garlic in oil until tender. Add spinach; cook and stir for 2 minutes. Transfer to a large bowl. Stir in the egg, cheese, bread crumbs, 1/4 teaspoon rosemary and salt until well blended., Flatten chicken to 1/4-in. thickness. Combine the basil, thyme, pepper and remaining rosemary; rub over one side of chicken. Spread spinach mixture over plain side; roll up. Secure with toothpicks. , In a large saucepan, place roll-ups in a steamer basket over 1 in. of boiling water. Cover and steam for 12-15 minutes or until chicken is no longer pink.

CHICKEN SPINACH ROLL-UPS WITH LEMON DIJON SAUCE

Steps:

• Halve the chicken breasts horizontally separating each into 2 cutlets.
• Place cutlets in a freezer plastic storage bag and pound into 1/8-inch thick cutlets.
• Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice of ham and 1 slice of cheese. At the larger end of the breast, place a small bundle of baby spinach. Tightly wrap the chicken around the ham, cheese and spinach. The rolls should stay together, but if needed, secure with a toothpick.
• Heat about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. When the oil is hot, use tongs to add the chicken roll-ups to skillet with the seam side down. Season the roll-ups with salt and pepper.
• Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook the other side 4 to 5 minutes. Remove the cooked roll ups to a serving plate. If toothpicks were used, remove the toothpicks before serving.
• Add 2 tablespoons of butter and 2 tablespoons flour to the pan used to cook the chicken, stirring well until there are no lumps.
• Slowly stir in the chicken stock, Dijon mustard, and lemon zest, scraping up any drippings from the bottom of the pan. Simmer 1 minute.
• Remove pan from the heat, add the lemon juice and parsley and spoon over chicken.

FETA AND SPINACH CHICKEN ROLL-UPS

Steps:

• Pound chicken until 1/4" thick. Season with salt and pepper. Refrigerate until ready to use.
• In food processor, combine olive oil, sun-dried tomatoes, garlic and parsley. Spread mixture onto each chicken breast. Press 3 leaves baby spinach onto each chicken breast, top with sprinkling of feta cheese. Roll each breast away from you.
• Place chicken on baking sheet. Bake in 350°F oven for about 20 minutes or until juices run clear.

SPINACH & CHICKEN ROLL-UPS

Steps:

• 1. In a medium size mixing bowl, combine spinach, ranch mix, mayo, sour cream, bacon bits, onion, and chicken.
• 2. Spread mixture onto each tortilla and roll it up. Place in plastic wrap and refrigerate until ready to serve.
• 3. Slice each roll into 1" - 2" servings no more than 3 hours before serving.

CHICKEN, PROVOLONE AND SPINACH ROLL-UP

Steps:

• 1. Pound the chicken breast (between two sheets of plastic wrap) and flatten to @ ¼ inch thick. Salt and pepper both sides of the chicken.
• 2. On top of the chicken, place the cheese and then the spinach. Roll the chicken up tightly and use 1 or 2 toothpicks to secure.
• 3. Heat the oil in a non-stick pan over medium heat. While oil is heating, prepare the chicken by rolling it in the beaten egg, then roll it in the breadcrumbs until completely covered.
• 4. Place the chicken in the hot oil, cover and cook on one side for 13 to 14 minutes. Turn the chicken, cover and cook another 13 to 14 minutes or until it is done and light golden brown (165 F internal temp).
• 5. NOTE: To make this a little healthier, this could be baked. Simply place some aluminum foil in a shallow dish (ex: pie pan); spray foil with non-stick spray, place the chicken in the pan and lightly spray the chicken with the non-stick spray and bake at 375 F for 30 to 35 minutes, turning after 15 minutes and cooking until light golden brown or internal temp is 165F.
• 6. Serve with your choice if side dish, salad and hot bread.