CREAM CHEESE SPINACH STUFFED
CHICKEN ROLLS
 
6 boneless skinless chicken breast halves
1 (8 oz.) pkg. cream cheese
1/2 c. cooked spinach, drained
1 sm. clove minced garlic
1/8 tsp. nutmeg
Salt and pepper
1 lg. egg beaten with 1 tbsp. water
1/2 c. unseasoned dry bread crumbs
3 tbsp. melted butter

Heat oven to 375 degrees. Flatten chicken between sheets of plastic wrap to 1/4 inch thickness. In large bowl, beat cream cheese, spinach, garlic, nutmeg, salt and pepper until combined. Spoon equal amounts of mixture across narrow end of each breast. Roll jelly roll style. Secure with toothpicks. Dip in egg, then roll in crumbs. Place in baking dish seam side down; drizzle with butter. Bake 30 minutes until golden.

recipe reviews
Cream Cheese Spinach Stuffed Chicken Rolls
   #47854
 K. Reid (Washington) says:
Modified the recipe a little by skipping the butter and using Neuchatel style cheese but nonetheless, my family thought it was the best chicken they have ever had.
   #62737
 D. Hovis (Massachusetts) says:
Delicious! Easy to prepare-Loved this recipe!
   #82172
 Jess (Ohio) says:
Love it! I am not the best cook and can easily mess up a recipe, but this was easy! Not a lot of ingredients and nothing too complicated. Here is what I modified: I had 4 large chicken breasts but left the same measurements of the remaining ingredients and it came out great. I added 1/2 cup diced onion to the cream cheese mixture. I used Neufchatel (lower fat) cream cheese and Best Life buttery spread to cut the fat. Next time, I may just use egg white also. I did not only put mixture across narrow end as it says to do, I spread across entire breast. I did not secure with toothpicks, just handled careful and still put seam side down. This was a great recipe! Highly recommend if you love chicken and cream cheese especially!

 

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