Chicken Spinach Roulade

Time :1

Yield :3 servings

Recipe Background

If you're anything like us, if it has chicken, we'll take it. While good 'ole fried chicken could never get old, switching it up every now and again is always kind of fun! When we want a little change, Chicken Spinach Roulade is what we turn to! Our beloved juicy chicken gets coated in a crunchy panko mix and is then wrapped around a savory, Italian-seasoned mushroom and onion filling. Served with a creamy, cheesy, homemade Alfredo sauce, Chicken Spinach Roulade makes us so excited to try something new!

Ingredients

For the chicken:

1 cup plus 1 tablespoon vegetable oil divided
1 cup onion finely chopped
1 cup brown mushrooms finely chopped
3 chicken breasts boneless and skinless
3 teaspoons black pepper divided
3 teaspoons salt divided
3 teaspoons Italian seasoning divided
1 cup baby spinach chopped and divided

For the Alfredo sauce:

3 tablespoons butter
1/3 cup parsley finely chopped
3 tablespoons cream cheese
2 teaspoons garlic powder
1/2 cup milk
1/2 cup parmesan cheese grated
1/2 teaspoon ground black pepper

For cooking:

2 eggs beaten
1-2 cups panko breadcrumbs

Directions

Heat 1 tablespoon of the oil in a skillet over medium-high heat.
Add the onions and the mushrooms and cook, while stirring, about 2-3 minutes.
Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes.
Season both sides of each of the chicken breasts with 1 teaspoon each of the black pepper, the salt, and the Italian seasoning.
Place each chicken breast, one at a time, between 2 sheets of plastic wrap or in a plastic, resealable freezer bag.
Carefully flatten the chicken breasts with a rolling pin or the smooth end of a meat mallet until they are approximately 1/4-inch thick and 6-inches wide.
Place each chicken breast on a new, separate sheet of plastic wrap and add 1/3 cup of the baby spinach on top of each breast.
Reserve 1-2 tablespoons of the mushroom and onion mixture and add 1/3 of the remaining mushroom and onion mixture on top of the spinach, on each of the chicken pieces, making sure to spread the filling evenly and leaving a 1/2-inch border around the edges.
Tightly roll the chicken into a log and then wrap the rolled chicken tightly in plastic wrap, grabbing both ends of the plastic wrap and rolling to twist them until extra tight. Use plastic clips to secure both ends.
Transfer the chicken rolls to the refrigerator and let them set, about 30 minutes-1 hour.
Preheat the oven to 375 degrees F.
Melt the butter in a nonstick saucepan over medium heat.
Add the chopped parsley and the reserved onion and mushroom mixture to the butter and cook until it sizzles and it becomes aromatic, about 2 minutes.
Add the cream cheese and the garlic powder to the mixture and cook, while stirring, about 1 minute.
Add the milk to the cream mixture and stir as the sauce forms a uniform texture.
Add in the parmesan and the black pepper to the cream mixture and cook, while stirring, until the sauce begins to thicken, about 1 minute.
Remove the sauce from the heat and transfer to a clean bowl.
Take the chicken rolls out of the fridge and discard the plastic wrap.
Add the eggs to a shallow plate.
Add the panko breadcrumbs to a separate shallow plate.
Dip each chicken roll into the beaten eggs and then into the panko, rolling them to ensure they are fully coated.
Spray nonstick spray over the chicken rolls to ensure they end up with a golden-brown coating.
Place the chicken on a baking sheet and bake until the internal temperature reads 165 degrees F, about 25 minutes. Turn the chicken rolls over halfway through baking.
Serve the chicken with the sauce.