Stuffed Chicken Rolls With Spinach, Cheese & Tomato Olive Sauce
October 26, 2011
Categories: Dinner, Main Dish, Sauce, Savory Sauces, Poultry, Chicken, Vegetables, Spinach, Italian, Quick Meals, Brunch, Christmas, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, Canned Tomatoes, Boneless Pieces more
"One of my favorite recipes. And, it is actually pretty easy to make. Thin pounded chicken breasts stuffed with spinach, olives, cheeses, and shallots; rolled up and served with a rich sun dried and diced tomato, and olive sauce. I like to serve this with pasta tossed with garlic and fresh herbs, salad and some roasted squash."
- FOR STUFFING
- FOR SAUCE
- Serving Size: 1 (205.4 g)
- Calories 375.7
- Total Fat - 16.5 g
- Saturated Fat - 6.1 g
- Cholesterol - 116.2 mg
- Sodium - 447.5 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.9 g
- Sugars - 3.2 g
- Protein - 46.3 g
- Calcium - 382.2 mg
- Iron - 2.8 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.1 mg
Chicken ... Remove the chicken from the refrigerator to take the chill off.
Sauce ... In a small pot, add the wine and bring to a boil. Immediately reduce to medium low and simmer 2 minutes. Add in the sun dried tomatoes, tomatoes (drained) and the olives. Let the tomatoes simmer on medium heat until they begin to thicken up. It should take about 20 minutes.
Chicken ... Put each chicken breasts in between 2 sheets of wax paper or plastic wrap and pound with a meat mallet or use the back of a pot or pan to flatten the chicken. Go easy, you don't want to tear through the chicken, just make it thin enough to roll. Season each breast with salt, pepper and Italian seasoning.
Stuffing ... In a large saute pan (same you will be cooking the chicken in - I prefer a non-stick pan), add the olive oil and bring to medium heat. Add shallots and garlic clove and cook 1 minute. Then add in the spinach, breaking it up as you add it, and the olives. Heat through for just a couple of minutes to get rid of any extra moisture the spinach may have. Remove from the heat.
Stuffing the Chicken ... To each breast, add 2 tablespoons of mozzarella cheese, 1/4 of the spinach mixture and finish with 2 more tablespoons of mozzarella and 1 tablespoon parmesan cheese. Roll up, tucking in the sides if you can and close with a small skewer, tooth pic or kitchen twine. Depending on your rolls, you can decide which will work best.
Cook ... Season the rolls with salt, pepper and a bit more Italian seasoning. In the same pan you cooked the spinach in, add the olive oil and bring to medium high heat. Add the chicken and brown on each side, rolling over often (about 10 minutes). Reduce the heat to medium low, cover and continue cooking until the juices run clear. Total cooking time is approximately 20 minutes, depending on the thickness.
Serve ... Transfer the chicken to a serving platter and cover to let it rest. Your sauce should be nice and thick and ready to serve. Just add in the parsley and check for seasoning; I often like to add a little pepper, and pour over the chicken rolls. I like to serve with a simple pasta tossed with garlic, olive oil and herbs; and some roasted squash. Very simple. ENJOY! Depending on the size, 1 large breast I slice in 3 pieces. So, 4 large breasts can serve quite a few people.
Tips & Variations
No special items needed.