Ingredients for Cream Cheese Spinach Stuffed Chicken Rolls
- 4 boneless chicken breast halves
- 8 ounces cream cheese, softened
- 10 ounces fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper
- 1 large egg
- 1 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
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How to Make Cream Cheese Spinach Stuffed Chicken Rolls
- Preheat oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound each breast to 1/4-inch thickness.
- In a large bowl, combine 8 ounces of softened cream cheese, 10 ounces of fresh spinach (chopped), 2 cloves of minced garlic, 1/4 teaspoon of nutmeg, 1/2 teaspoon of seasoning salt, and 1/4 teaspoon of black pepper. Mix until well combined.
- In a shallow dish, combine 1 cup of dry breadcrumbs and 1/4 cup of grated Parmesan cheese.
- In a separate small bowl, whisk together 2 tablespoons of melted butter and 1/2 teaspoon of garlic powder.
- Spoon equal amounts of the cream cheese and spinach mixture onto the narrow end of each chicken breast.
- Roll up each chicken breast tightly, jelly-roll style, and secure with toothpicks.
- Beat 1 large egg in a shallow dish.
- Dip each stuffed chicken breast into the beaten egg, then roll in the breadcrumb mixture, ensuring it's fully coated.
- Place the chicken rolls, seam-side down, in a buttered 9x13 inch baking dish.
- Drizzle the melted butter and garlic mixture evenly over the chicken rolls.
- Bake for 30-35 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
86g
Carbs
2g
