Spinach-Stuffed Chicken Spirals

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Chicken stuffed with spinach and melting cheese. From Midwest Living magazine, a featured recipe from the Grand View Lodge in Nisswa, Minnesota. Serve with Sauteed Spinach Cream Sauce

Ingredients Nutrition

Directions

  1. Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
  2. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
  3. Remove plastic wrap, and sprinkle chicken with black pepper to taste.
  4. Squeeze spinach until well-drained and almost dry.
  5. In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
  6. Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
  7. Top with a piece of prosciutto.
  8. Place a stick of cheese near the edge of the chicken breast.
  9. Fold in sides and roll up, starting from edge with the cheese.
  10. Place rolls, seam side down, into a 13x9x2 inch baking dish.
  11. Drizzle with butter.
  12. Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
  13. Prepare Sauteed Spinach Cream Sauce while chicken is baking.
  14. Spoon sauce over chicken breasts when serving.

Reviews

(1)
Most Helpful

I thought I was thawing out spinach but it turned out to be swiss chard which turned out ok. I didn't make the sauce so used all the chard on the chicken. I didn't have the monterey so used jalapeno gouda and mozzarella cheese. Easy with great presentation when sliced.

karen in tbay September 30, 2006

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