Recipe Background
This is quite the elevated chicken dish, but doesn't your partner deserve the best? Date Night Stuffed Chicken boasts juicy, savory chicken breasts rolled up and stuffed with delicious spinach, mushrooms, and onions. A creamy Alfredo sauce drapes everything in extra flavor and luxury! You really can't go wrong with Date Night Stuffed Chicken; it's a deliciously romantic gesture!
This is quite the elevated chicken dish, but doesn't your partner deserve the best? Date Night Stuffed Chicken boasts juicy, savory chicken breasts rolled up and stuffed with delicious spinach, mushrooms, and onions. A creamy Alfredo sauce drapes everything in extra flavor and luxury! You really can't go wrong with Date Night Stuffed Chicken; it's a deliciously romantic gesture!
Ingredients
For the chicken roulade:
- 1 tablespoon vegetable oil
- 1 cup onions finely chopped
- 1 cup brown mushrooms finely chopped
- 3 chicken breasts boneless and skinless
- 3 teaspoons ground black pepper
- 3 teaspoons salt
- 3 teaspoons Italian seasoning
- 1 cup baby spinach chopped
- cooking spray to taste
For the Alfredo:
- 3 tablespoons butter
- 1/3 cup parsley finely chopped, plus more, to taste, torn, for garnish
- 3 tablespoons cream cheese
- 2 teaspoons garlic powder
- 1/2 cup milk
- 1/2 cup parmesan cheese grated
- 1/2 teaspoon ground black pepper
Directions
- In a large skillet over medium-high heat, add the vegetable oil.
- Add the onions and the mushrooms to the hot oil and cook, while stirring well, until softened, about 2-3 minutes.
- Transfer the mushroom mixture to a small bowl and allow it to cool for 20 minutes.
- On a cutting board, lay out the chicken breasts.
- Season the chicken breasts evenly with 3 teaspoons of the black pepper, the salt, and the Italian seasoning, making sure to season them on both sides.
- Add the seasoned chicken breasts between two sheets of plastic wrap.
- Using a meat mallet or rolling pin, carefully flatten the chicken breasts to 1/4-inch thickness (about 6 inches wide).
- On a clean sheet of plastic wrap, add 1 of the flattened chicken breasts.
- Top the chicken breast on the plastic wrap with 1/3 of the spinach.
- Reserve 2 tablespoons of the mushroom mixture.
- Add 1/3 of the remaining mushroom mixture on top of the spinach layer on the chicken breast, spreading it out evenly and leaving a 1/2-inch border around the edges.
- Using the plastic wrap, tightly roll the chicken breast into a log and wrap it tightly in the plastic wrap. Twist the edges of the plastic wrap very tightly and use clips to secure the ends.
- Add 1 of the remaining flattened chicken breasts to a clean piece of plastic wrap. Top it with 1/2 of the remaining spinach and 1/2 of the remaining mushroom mixture. Using the plastic wrap, tightly roll the chicken breast into a log and wrap it tightly in the plastic wrap. Twist the edges of the plastic wrap very tightly and use clips to secure the ends.
- Add the remaining flattened chicken breast to a clean piece of plastic wrap. Top it with the remaining spinach and the remaining mushroom mixture. Using the plastic wrap, tightly roll the chicken breast into a log and wrap it tightly in the plastic wrap. Twist the edges of the plastic wrap very tightly and use clips to secure the ends.
- Place the rolled-up chicken breasts in the refrigerator for 30 minutes-1 hour.
- In a large, nonstick saucepan over medium, melt the butter.
- Add 1/3 cup of the parsley and the reserved mushroom mixture to the melted butter and cook, while stirring, until fragrant, about 2 minutes.
- Add the cream cheese and the garlic powder to the butter mixture and cook, while stirring well, until the cream cheese is melted, about 1 minute.
- Add the milk to the cream cheese mixture and stir well to combine.
- Add the parmesan cheese and the remaining black pepper to the sauce mixture and cook, while stirring, until the sauce begins to thicken.
- Cover the sauce and keep it warm.
- Preheat the oven to 375 degrees F.
- Transfer the stuffed chicken breasts from the refrigerator, remove the plastic wrap, and spray each with the cooking spray.
- Transfer the stuffed chicken breasts to a baking sheet.
- Roast the stuffed chicken breasts, rotating them about halfway through, until the chicken reaches an internal temperature of 165 degrees F, about 35 minutes.
- Transfer the baking sheet to a wire rack to cool for 5 minutes.
- Serve the chicken topped with the sauce and the extra parsley.
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