Idea: Chicken Roll Ups

This is one of those “let-me-tell-ya-what-I-made-for-dinner-last-night” type of ideas. I happened to go grocery shopping and thin sliced chicken breast was on sale. I was planning on making chicken legs already so I picked up a package to experiment with on the side. I’m not the biggest fan of legs so this was a bonus for me. I’d prefer a breast or thigh if I’m going for a meat on the bone kind of meal.

Anyway, I made the legs for “the boys” and rolled up my own chicken concoction using a few things I had in my fridge. I’m not sure I’ll make it this way again, but I’m glad I tried it. I’d like to replace the spinach with fresh herbs and possibly cook it in a red sauce. However, in a pinch this was great and I thought it might spark some ideas for you.

Warning.. this is just an idea… I didn’t measure anything.. just take the idea and roll with it. (pun intended) ;~) Idea: Chicken Roll Ups

  • Thin cut chicken breast or regular boneless breast pounded thin
  • tomato paste
  • garlic powder
  • onion powder
  • kosher salt & pepper
  • dried basil
  • baby spinach leaves
  • shredded mozzarella cheese

Preheat the oven to 375 degrees

Line a baking sheet with aluminum foil and spray with non stick cooking spray.

Smear the paste on the chicken. Sprinkle with spices. Top with spinach leaves and a bit of cheese. Roll. Secure with a tooth pick.

Idea: Chicken Roll Ups - step 1Idea: Chicken Roll Ups - step 2

Idea: Chicken Roll Ups - step 3Idea: Chicken Roll Ups - step 4

Bake for about 15-25 minutes depending on the thickness of your chicken.

Idea: Chicken Roll Ups - close up

I went a bit picture happy with this one. I just think it could be such a pretty dish. As you can see in my main picture, I served it with brussel sprouts and corn on the cob. Next time I’m thinking I’ll simmer them in a sauce and serve with a side of whole wheat pasta.

Posted in: Dinner Ideas, Food Photos, just ideas
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14 Comments and 0 Replies

  1. Rachel

    Yummm! I like to do roll-ups with goat cheese and artichokes, but I dunno how much the boys would like those ones. :) I do know that I like any recipe involving pounding! Yes! Haha.

  2. Nicole

    Hey Roni!

    I make a version of this skipping the tomato paste and then I mix in the food processor spinach, cheese, artichoke hearts, fresh garlic and whatever herbs I have on hand (and salt and pepper). It is super yummy (the extra filling makes a great veggie quesadilla the next day!). I think the fresh garlic makes a difference here as well as chopping it a little finer in the food processor makes the flavors come together. I used to make a breaded cordon bleu or saltimbocca with prosciutto, but this version is equally tasty and lower calorically! Great Idea!!

  3. gastroanthropologist

    This looks great. I do something similar with chicken – I often stuff, roll, and pin with a toothpick. Quickly on the stove at high heat to brown and then pour marinara sauce over top and bake with a sprinkling of cheese.

    First time visiting your site – love it!

  4. Jessica

    These look great! I would probably have to incorporate some more cheese to make it Hubby friendly. I don’t know how you feel about “mixing” meat,but I’ll bet some pepperoni would be fantastic rolled up in there.

  5. Kelly

    How on earth do you get the chicken so thin?

    I have been trying pounding with a rolling pin and that didn’t work so I bought myself a nice metal meat mallet. I must admit to being slightly intimidated by it — and more than slightly afraid of missing the chicken and wacking my marble countertop and shattering a tile.

    Tips to avoid ruining an entire cupboard would be appreciated.

  6. roni

    Kelly… this time I actually used thin cut breasts so I didn’t pound at all. However, I have pounded them that thin with both a mallet (mine is wood) and a rolling pin. You got bang at it and since you are holding back because of you counters you may want to do it on your table. Let loose and WHACK IT! :)

  7. Brandy Hackett

    I have used Laughing Cow Light cheese and a thin slice of ham, rolled up the chicken and made some light Chicken Cordon Bleu. I have also tried mexican cheese in the middle and salsa on top. Both are really good. I’m someone who eats chicken a lot and adding things to the middle can really change up the flavor so I don’t get bored!

  8. Jenna

    so I made this tonight. It was good =D I made my filling in the processor with spinach,cheese,artichoke hearts,and marina sauce. I put the filling on 4 chicken breasts (6 oz each) that were pounded out and put a little cheese on top od each one (one serving of the fancy mozzerella I used to top all four and it was plenty) I put it all in the recipe builder and it came out to 6 points each =D and I love a little sweetness to everything so I added a little agave nectar to dip it in…..just a little bit

  9. Jennifer

    OMG!!! I made this tonight and it is seriously the best chicken I have ever had. Hubby liked it too. I had mine with broccoli. Definitely making it again! Thanks!!

  10. Brett S

    I have coated mine in flour, egg, and seasoned breadcrumbs and baked them. I then cut them like sushi and serve them with a marinara dipping sauce. I call it Italian Sushi. Booya!

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