Chicken and Spinach Rolls


Spinach is such a powerhouse of nutrition, it’s packed full, it is after all a leafy green.  I have noticed that our bags of Springdell spinach doesn’t usually make it too long in our house, it’s gobbled up pretty quickly.  All of us enjoy a nice spinach salad, and we eat the whole bag.  So today I decided to give our bag of spinach a different treatment, it became a star at the dinner table tonight, not just a side.  Tonight I served chicken rolled up with a spinach and ricotta filling.  Yum.

Most of you know that in my house we eat mostly gluten free, one of our boys has celiac disease.  If any of you out there also eat gluten free then you will understand the additional cost this is on the grocery budget.  Keeping that in mind, I found a box of gluten free crackers that were almost totally crushed.  I couldn’t let them go to waste!  So, I tossed them into my vitamix to create breading for tonight’s meal.

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Into the vitamix I added the seasoning for the breading: salt, pepper, oregano, garlic, paprika, and mustard powder.

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Next I prepped my chicken breasts.  I put down two pieces of plastic wrap and pounded the chicken with a mallet, you need thin chicken for it to be able to roll properly.

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My filling was pretty simply made.  Into a bowl went my ricotta cheese and a whole bag of chopped Springdell spinach.

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Set your three bowls out for breading.  One bowl has flour (in our case gluten free), the second has three beaten eggs, and the third has the homemade bread crumbs.

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Take your pounded chicken and dip them one at a time through the bowls, shaking off the excess after each bowl: flour, egg, then breadcrumbs.  Place your filling the length of the chicken.

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Roll up the chicken, using a toothpick to hold it in place if needed.  If you are using a toothpick, be sure to remove it when the chicken is removed from the oven.  Repeat until all of your chicken is rolled.

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Bake in a preheated oven at 400 degree oven for 30 minutes.  Remove the chicken at that point and add a bit of red sauce and a slice of fresh mozzarella to the top and cook for another 5 minutes.  Always check hat your chicken is fully cooked before serving.

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Pretty tasty little rolls I must say.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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