Flattened chicken breasts wrap around a creamy spinach and cheese filling. Baking them seam-side down helps the rolls hold together, and a short rest makes them easier to slice.
Ingredients
- 4 chicken breasts, about 600 g total
- 120 g cream cheese, softened
- 100 g baby spinach
- 60 g grated mozzarella
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ½ tsp sweet paprika
- ¼ tsp salt
- ¼ tsp black pepper
Method
- Heat the oven to 200°C. Place each chicken breast between sheets of baking paper and flatten evenly to about 1 cm thick without tearing. Keep raw chicken separate from other ingredients and wash hands and equipment afterward.
- Wilt spinach in a dry frying pan over medium heat for 1–2 minutes. Cool, squeeze out excess moisture and chop finely.
- Mix spinach, cream cheese, mozzarella and garlic. Divide among the chicken breasts, spreading over the center and leaving a 2 cm border.
- Roll each breast around the filling and place seam-side down in a snug baking dish. Secure with wooden toothpicks if necessary and count them so all are removed later.
- Brush with oil and sprinkle with paprika, salt and pepper. Bake uncovered for 25–30 minutes, until the thickest chicken portion and the center of the filling reach 74°C. Check both because the rolls vary in thickness.
- Rest for 5 minutes. Remove every toothpick before slicing across the rolls to show the spinach filling. Spoon over a little of the cooking juices.
- The filling should remain creamy inside fully cooked chicken; some melted cheese in the dish is normal. Serve one roll per person.
- Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat until the centers reach 74°C.
Dry the spinach well
Excess water makes the filling runny. Let the wilted leaves cool before squeezing and mixing with the cheeses.
Leave a border
Keep filling away from the edges so it stays inside as the chicken rolls. Do not overfill one piece while leaving another sparse.
Check the center
The outside can brown before the filling is hot enough. Check the thickest chicken and the filling before resting.
FAQs
- How many servings does this make?
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Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
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The filling should remain creamy inside fully cooked chicken; some melted cheese in the dish is normal. Serve one roll per person.
- How should I store leftovers?
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Cool leftovers in shallow containers and refrigerate within two hours for up to three days. Reheat until the centers reach 74°C.
