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Spinach-Stuffed Chicken Rolls
Ingredients:
4 boneless, skinless chicken breast halves
2 Tbs. butter
1 Tbs. oil
1 c. chopped onion
1 c. chopped mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. Parmesan cheese
1/2 tsp. salt
1 tsp. paprika
4 boneless, skinless chicken breast halves
2 Tbs. butter
1 Tbs. oil
1 c. chopped onion
1 c. chopped mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. Parmesan cheese
1/2 tsp. salt
1 tsp. paprika
Directions:
Preheat oven to 350 degrees. Pound chicken to 1/4" thickness. In a mrdium skillet over medtum-high heat, melt butter nwith oil. Add onion. Saute, stirring frequently, about 5-7 minutes or until transparent. Add mushrooms and cook 3 minutes longer. Remove from heat. Stir in spinach, cheese and 1/4 tsp. salt. Spread 1/4 of spinach mixture over each piece of chicken. Roll up and fasten with toothpicks. Combine the remaining salt with paprika. Sprinkle over the chicken rolls. Wrap each of the chicken rolls in foil. Place in a baking pan. Bake 25-35 minutes or until chicken is tender. Serve hot or cold.
Makes 4 Servings
Preheat oven to 350 degrees. Pound chicken to 1/4" thickness. In a mrdium skillet over medtum-high heat, melt butter nwith oil. Add onion. Saute, stirring frequently, about 5-7 minutes or until transparent. Add mushrooms and cook 3 minutes longer. Remove from heat. Stir in spinach, cheese and 1/4 tsp. salt. Spread 1/4 of spinach mixture over each piece of chicken. Roll up and fasten with toothpicks. Combine the remaining salt with paprika. Sprinkle over the chicken rolls. Wrap each of the chicken rolls in foil. Place in a baking pan. Bake 25-35 minutes or until chicken is tender. Serve hot or cold.
Makes 4 Servings