not so traditional stuffed chicken rollatini

Here’s a recipe that is so versatile you can literally through in whatevers in the fridge! Sundried tomatoes, olives, feta, ricotta, I’ve even made herbed butter for the stuffing (freeze in blocks first then wrap chicken around). I always keep some frozen chicken breast in the fridge so it’s an easy go-to meal that I feel good about feeding my family. Here’s my recipe for your not-so traditional Stuffed Chicken “Rollatini”.

Kinda sorta Chicken Rollatini

Kinda sorta Chicken Rollatini

Ingredients:

4 pieces of chicken breast, pounded out thinly

1 package of fresh spinach

1 cup shredded mozzarella

1/2 cup parmesan cheese

1/2 onion, chopped

3 cloves of garlic, minced

1 TBS lemon zest

1 tsp nutmeg

1 cup chicken stock (plus more for gravy)

Salt and pepper to taste

2 TBS butter

2 TBS flour

Directions:

Heat a sauté pan over medium heat. Drizzle with EVOO. Add the onion and garlic and sauté until golden. Add in the spinach and cook until wilted, about 5 minutes. Remove from heat and cool.

Once cooled, combine spinach mixture with cheeses, lemon zest, and nutmeg in a large mixing bowl. Set aside.

Simple filling with fresh, quick ingredients (just whatever is in the house!)

Simple filling with fresh, quick ingredients (just whatever is in the house!)

Lay out the chicken breast and liberally salt and pepper. Dollop each breast with about 1 TBS of mixture (you want just enough where you can still roll and seal each breast). Roll the chicken breasts around the filling and secure with toothpicks.

Roll-ups don't have to be perfect, a bit of filling on the ends give them a rustic feel :)

Roll-ups don’t have to be perfect, a bit of filling on the ends give them a rustic feel 🙂

Heat oven to 400 degrees. Heat a large, oven-safe pan over medium high heat. Drizzle with EVOO and place chicken rolls in, seam side down. Sear on each side until browned all over. Add 1/2 cup of chicken broth to the pan and transfer to oven. Bake until chicken is cooked through, about 20-25 minutes, adding more chicken stock if necessary to keep the pan moist.

Pan seared and oven baked

Pan seared and oven baked

Remove pan from the oven and transfer chicken to a plate. Cover with foil.

Melt the butter in a small dish and whisk in the flour. Place the sauté pan over high heat and bring the pan juices to a boil. Add in the butter/flour mixture and cook until thickened into a gravy, about 3-4 minutes. Add in extra chicken broth if the sauce thickens too much. Top rollatinis with gravy and enjoy!

Chicken gravy with the drippings make a perfect pairing sauce

Chicken gravy with the drippings make a perfect pairing sauce

I hope you see the ease and convenience in this dish like I do. Quick, fresh, healthy ingredients make it a staple in our house and keep smiles on during dinner time. Serve with pasta, rice, potatoes, or skip the starch all together and top over veggies. It’s even great the next day sliced on Italian bread or over salad greens.

An impressive dinner like you slaved all day in the hot kitchen...it's our secret ;)

An impressive dinner like you slaved all day in the hot kitchen…it’s our secret 😉

Eat Well,

Stephanie a.k.a. The Foodetarian

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