Cheesy Spinach Stuffed Chicken aka Chicken Rollatini

by Ayesha Hassaan
Chicken Rollatini

Roll up that boring, chicken breast with spinach and mozzarella cheese to make this chicken rollatini masterpiece. Cheesy spinach stuffed chicken aka Chicken Rollatini is Italian food at it’s finest! Made with breaded chicken breasts filled and rolled with spinach and cheese served with sauce and melted mozzarella. In this recipe, I served this masterpiece with a sweet and creamy mushroom sauce. It was a super delicious super!

This may sound hard and look difficult to make, but they were so easy. Don’t you love that pretty swirl of green in the center of the chicken? Your whole family will love this stuffed chicken rollatini. It is also healthy and has fewer calories than most of the other recipes I’ve seen. Protein-rich and keto-friendly!

How to Make Chessy Spinach Stuffed Chicken Video?

Chicken Cutlets:

A chicken breast is a whole breast; a chicken cutlet is a slice of meat cut from the chicken breast. It is thinner than the whole breast and it is prepared by slicing the chicken breast in half horizontally.

Chicken cutlets are boneless, skinless chicken breast thinly sliced. Take 2 breasts and make 4 cutlets out of it. Remove the tenders from the cutlets. Wash and dry cutlets,  place in a ziplock bag, and make it thin with a meat tender. Season with spices and let it rest in a refrigerator, meanwhile prepare the spinach filling.

How to Make Spinach Filling?

You’ll need a block of frozen spinach thawed according to the package instructions and you can take fresh spinach and chopped it. Saute onion in butter until lightly golden then add chopped spinach. Add salt, white pepper in it, and cook until water is dried off. Add heavy cream and milk in it and cook until all liquid is dried off and oil comes out. Let it cool down.

Make Chicken Rollatini:

Lay chicken cutlets down on a working surface and spread 1tbsp of spinach and 1 tablespoon of mozzarella cheese on each cutlet. Loosely roll each one and seal the edges and roll in a cling wrap tightly so they will come in shape and freeze these for 5 hours, meantime prepare the mushroom sauce.

How to Prepare Mushroom Sauce?

This is such a delicious and creamy sauce that can go with everything from chicken steak to baked potatoes or with stuffed chicken. It is very simple to make but serve with high-end dinners. Saute butter and flour, add cream and mushrooms. Add salt, white pepper, black pepper, soya sauce, chilli sauce and brown sugar. cook for 5 minutes on a medium flame until the mushroom becomes tender and the sauce becomes thicker inconsistency. You can save this sauce for later.

Roll the chicken swirl in the flour and then dip chicken in egg mixture, then in breadcrumbs. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake for 25 minutes or you can cook it in a pan over a medium lower flame. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving. Serve with additional sauce on the side and grated cheese.

Chicken Rollatini

Cheesy Spinach Stuffed Chicken aka Chicken Rollatini

Roll up that boring chicken breast with spinach and mozzarella cheese to make this chicken rollatini masterpiece. High in protein and easy to make Keto friendly! Dinner stuffed chicken, Itallian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

cheesy spinach stuffed chicken

  • 4 boneless, skinless chicken breasts (8 cutlets)
  • 1 tablespoon kosher salt
  • 1 tablespoon red chili crushed
  • 1 tablespoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon Italian seasoning

For Spinach Filling:

  • 2 ounces shredded mozzarella cheese (about 1 cup)
  • 1 cup frozen spinach, thawed or 2 cups fresh chopped spinach
  • 1 small sweet onion, grated
  • 3 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3/4 cup cream
  • 3/4 cup milk

For Mushroom Sauce:

  • 1 Cup Julian cut mushrooms
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon crushed black pepper
  • 1 cup cream
  • 1 teaspoon soya sauce
  • 1 teaspoon chili sauce
  • 1 tablespoon brown sugar

For coating:

  • All-purpose flour
  • egg
  • breadcrumbs
  • oil

Instructions

  • Take 4 breasts and make 8cutlets out of it. Remove the tenders from the cutlets.
  • Wash and dry cutlets,  place in a ziplock bag, and make it thin with a meat tender.
  • Season with spices and let it rest in a refrigerator, meanwhile prepare the spinach filling.
  • You’ll need a block of frozen spinach thawed according to the package instructions and you can take fresh spinach and chopped it.
  • Saute onion in butter until lightly golden then add chopped spinach.
  • Add salt, white pepper in it, and cook until water is dried off.
  • Add heavy cream and milk in it and cook until all liquid is dried off and oil comes out. Let it cool down.
  • Lay chicken cutlets down on a working surface and spread 1tbsp of spinach and 1 tablespoon of mozzarella cheese on each cutlet.
  • Loosely roll each one and seal the edges and roll in a cling wrap tightly so they will come in shape and freeze these for 5 hours, meantime prepare the mushroom sauce.
  • Melt butter and add flour, stirring continuously.
  • Add cream and mushrooms. Add salt, white pepper, black pepper, soya sauce, chili sauce, and brown sugar.
  • Cook for 5 minutes on a medium flame until the mushroom becomes tender and the sauce becomes thicker inconsistency. 
  • Roll the chicken in the flour and then dip chicken in egg mixture, then in breadcrumbs. Repeat with the remaining chicken.
  • When finished, lightly spray with olive oil. Bake for 25 minutes or you can cook it in a pan over a medium lower flame.
  • Remove the chicken breasts to a plate or clean cutting board.
  • Let rest for 3 minutes before slicing and serving. Serve with additional sauce on the side and grated cheese.
  • Enjoy!!

 

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