Cheesy Spinach Chicken Roll-Ups (Print version)
Flattened chicken breasts wrap around a creamy spinach and cheese filling.
# Ingredients:
Ingredients
01 -
4 chicken breasts, about 600 g total
02 -
120 g cream cheese, softened
03 -
100 g baby spinach
04 -
60 g grated mozzarella
05 -
2 garlic cloves, minced
06 -
1 tbsp olive oil
07 -
½ tsp sweet paprika
08 -
¼ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
Heat the oven to 200°C. Place each chicken breast between sheets of baking paper and flatten evenly to about 1 cm thick without tearing. Keep raw chicken separate from other ingredients and wash hands and equipment afterward.
02 -
Wilt spinach in a dry frying pan over medium heat for 1–2 minutes. Cool, squeeze out excess moisture and chop finely.
03 -
Mix spinach, cream cheese, mozzarella and garlic. Divide among the chicken breasts, spreading over the center and leaving a 2 cm border.
04 -
Roll each breast around the filling and place seam-side down in a snug baking dish. Secure with wooden toothpicks if necessary and count them so all are removed later.
05 -
Brush with oil and sprinkle with paprika, salt and pepper. Bake uncovered for 25–30 minutes, until the thickest chicken portion and the center of the filling reach 74°C. Check both because the rolls vary in thickness.
06 -
Rest for 5 minutes. Remove every toothpick before slicing across the rolls to show the spinach filling. Spoon over a little of the cooking juices.
07 -
The filling should remain creamy inside fully cooked chicken; some melted cheese in the dish is normal. Serve one roll per person.
08 -
Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat until the centers reach 74°C.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.