Spinach and Mushroom Chicken Roulade
Check out this amazing Spinach and Mushroom Chicken Roulade recipe! Tender chicken breast rolled up with garlic and chive cream cheese, sautéed onions, mushrooms, and fresh spinach, then baked to perfection. It’s the perfect meal for any occasion, and it’s easy to make too! Try it tonight and impress your family and friends with your culinary skills. #spinachmushroomchickenroulade #delicious #yum #chefapproved
Ingredients
4 boneless/skinless chicken breast, flattened
1 cup garlic and chive cream cheese
1 small onion, diced
2 cups sliced mushrooms
6 cups fresh spinach
Salt and pepper to taste
Cooking oil
Instructions
1
Preheat the oven to 350 degrees Fahrenheit.
2
In a sauté pan, cook the diced onion, sliced mushrooms, and fresh spinach for about 5 minutes. Season with salt and pepper, and set aside.
3
Flatten the boneless, skinless chicken breasts so that they are of even thickness.
4
Lay each flattened chicken breast smooth side down on a work surface.
5
Spread 1/4 cup of the garlic and chive cream cheese mixture over each chicken breast, followed by a quarter of the spinach mixture.
6
Roll up each chicken breast to create a roulade.
7
Heat a large sauté pan on the stove and add enough oil to lightly coat the bottom of the pan.
8
Place the chicken seam side down in the pan to hold the seam together for a few minutes, then transfer the chicken seam side down to a baking sheet that has been sprayed with cooking spray.
9
Bake the chicken in the oven for about 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
10
Serve the chicken roulades with your favorite sides. I served sautéed carrots, celery, potatoes, and onions.
