Stuffed Italian Chicken Rolls
Savor the comforting flavors of chicken breasts stuffed with spinach and mozzarella, baked to perfection with a touch of marinara sauce.
Ingredients
For the Chicken Rolls
- 4 pieces boneless, skinless chicken breasts Choose chicken that’s uniform in size for even cooking.
- 1 cup fresh spinach Fresh is best, but frozen (thawed and drained) can work too.
- 1 cup mozzarella cheese, shredded For a rich and creamy stuffing.
- 1/4 cup grated Parmesan cheese Adds a nutty flavor contrast.
- 1 clove garlic, minced A must for that aromatic boost.
- 1 teaspoon Italian seasoning A blend of herbs that elevates the flavor.
- to taste none Salt and pepper Seasoning to taste.
- 2 tablespoons olive oil For browning the chicken and added richness.
- optional none Marinara sauce Highly recommended for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Stir in the fresh spinach, cooking until wilted (about 2 minutes). Remove from heat and let it cool slightly.
- In a bowl, combine the spinach, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
- Take each chicken breast and gently pound it to about 1/2 inch thickness.
- Spoon the spinach-cheese mixture onto one end of each breast. Roll tightly and secure with toothpicks if needed.
Cooking
- Heat another tablespoon of olive oil in the skillet and sear the rolls on all sides until golden (about 3-4 minutes per side).
- Transfer the rolls to a baking dish. Pour marinara sauce over the top and bake for 20-25 minutes until the chicken is cooked through (165°F/74°C).
- Let them rest for a few minutes before slicing.
Notes
Leftover Stuffed Italian Chicken Rolls can be stored in an airtight container in your refrigerator for up to 3 days. To freeze, wrap each roll individually in plastic wrap and place them in a freezer bag for up to 3 months.