Tuesday, September 25, 2012

Stuffed Chicken Roll Up - Entree

Chicken breasts provide almost unlimited possibilities for entrees. When pounded out, you can stuff them and create delicious rolls of many varieties. This one features onions, cheese, mushrooms, and spinach. Here's what you'll need:

1 medium onion, chopped
4 oz mushrooms, chopped
3 cups (85 g) spinach, chopped
3 wedges Laughing Cow Light Creamy Swiss
3 (4 oz each) servings boneless, skinless chicken breast
Seasoned salt
Poultry seasoning
Black pepper

Prepare the filling first so it will be cool enough to handle when you stuff the chicken breasts. Here's how you make the filling:

Spray skillet with non-stick spray. Heat over medium-high heat. Add onions, and cook until soft and lightly browned. Add mushrooms, continue cooking until mushrooms are soft. Add spinach and cook just until spinach is wilted. Remove from heat, and allow to cool.

Preheat oven to 370 degrees. Place chicken on waxed paper, and cover with plastic wrap. Pound each breast out to about ¼ inch thick. Season generously on both sides with seasoned salt, poultry seasoning, and pepper. Spread one wedge of cheese on each chicken breast. Spoon 1/3 of filling mixture onto each chicken breast. Roll each chicken breast into a log shape, and secure with a toothpick.
Spray skillet with non-stick spray, and place on medium-high heat. Brown the 3 chicken roll-ups on all sides. Transfer to a baking sheet. Cover with aluminum foil, and bake at 375 for about 15 minutes or until internal temperature of roll-ups is 165 degrees.

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