Chicken Spinach Rolls
Preheat the oven to 400F(206C) line a baking sheet with parchment paper and mince the garlic.
- Cook35 min
- Total35 min
- Serves4
- LevelIntermediate
Ingredients
- 1 tbsp. For filling:
- 2 olive oil
- 300g cloves garlic, minced
- ½ cup spinach
- ½ cup cream cheese, softened or dairy-free
- ⅔ cup shredded mozzarella cheese or dairy-free
- to taste grated parmesan cheese or dairy-free
- 4 salt and pepper
- to taste For chicken:
- ½ tsp. boneless, skinless chicken breasts
- 4 onion powder
- garlic powder
- bacon strips
- For salad:
- tomatoes
- lettuce leaves
- spring onion
- For vegetarian version:
- Use sliced eggplants instead of chicken
Preparation
- Preheat the oven to 400F(206C) line a baking sheet with parchment paper and mince the garlic.
- Shred the cheese and roughly chop the lettuce leaves and slices up the tomatoes and spring onion, butterflying the chicken breast by cutting them inside but do not cut all the way through.
- Add oil to a skillet over medium heat, once heated enough add the minced garlic and cook until fragrant, add the spinach, cook until wilted for about 2-3 minutes.
- Stir in the shredded cream cheese along with mozzarella and parmesan cheese, when the mixture well combined then turn off the heat.
- Sprinkle the chicken breast with salt, pepper, onion powder, and garlic powder, top with spinach and cheese filling then roll them up and secure with a bacon strip.
- Put the chicken rolls onto the prepared baking sheet, seams sides down, and bake in the preheated oven 18-20 minutes or until cooked through, enjoy with sliced vegetables and a dipping sauce of your choice.
- For vegetarian: Oil the eggplant pieces with olive oil and fill with spinach and cheese mixture then roll them up, place on the baking sheet seams side down, and continue with the recipe above.
