Easy Spinach Stuffed Chicken Roll Ups
Say hello to one of the most delicious baked stuffed chicken breast recipes! These Easy Spinach Stuffed Chicken Roll Ups are filled with ricotta, mushrooms, sundried tomatoes and mozzarella cheese, then topped with breadcrumbs and marinara sauce – they are the perfect chicken dinner!
This post is sponsored by PC Black Label – thanks for supporting the brands that help keep my blog up and running!
So get ready for the ultimate weeknight dinner…you’re gonna LOVE these delicious chicken roll ups!
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Stuffed with two different types of cheese, spinach, mushrooms and sundried tomatoes then topped with tasty marinara sauce and MORE cheese, these babies are bound to please even the pickiest eaters and the leftovers are BOMB! I’m all about baked stuffed chicken breast recipes these days – they’re such a great way to dress up everyone’s favourite protein, and you can basically use whatever ingredients you have on hand at home.
I’ve been working with President’s Choice and their PC Black Label since last year, and I’m so thrilled that we have partnered together again to bring you more delicious recipes in 2018. Every month I’m sent a fun black box – if you’ve ever watched one of those foodie shows on TV, then you’ll know it’s a similar concept.
I never know what I’m going to receive in each box, so it’s been a fun project to work on and I always look forward to developing a new recipe using their products because they’re designed for people who love food and experimenting with new flavours.
This month, I received a PC Black Label Ras El Hanout Spice Blend (a Moroccan-inspired spice blend), PC Black Label Goose Fat, and of course the PC Black Label Black Garlic I used in these chicken roll ups. OMG you guys, black garlic is amazing! I know the colour is a little intense, but it’s just garlic that’s been fermented. That’s what I love about PC Black Label – they’re really in tune with trends in the food world so they make it easy for you to experiment with new ingredients just like I did this month!
Black garlic can be used on everything from pizzas to pastas and basically in anything that you would use garlic in – the flavour is certainly more intense so you just need a little bit to take these chicken roll ups to new heights. Blended with the mix of mozzarella and ricotta cheeses and the mushrooms and sundried tomatoes, these baked stuffed chicken breasts are filled with flavour and healthy ingredients alike.
Part of me kind of wishes I had even experimented and tried a different sauce other than the marinara – I just used my favourite jarred version but you can easily turn a jar or can of crushed tomatoes into a delicious sauce with a little bit of olive oil, brown sugar, salt and pepper so don’t be afraid to go hunting through your pantry if necessary.
An alfredo or light cream sauce would also make this spinach stuffed chicken breast amazing – a simple blend of olive oil, garlic, flour, milk and parmesan cheese is all that’s standing between you and a delectable cream sauce so if you’re feeling like a richer meal you can check out my super easy alfredo sauce in this Broccoli Pasta Alfredo post here.
Because the chicken is so filling, you really only need to pair these chicken roll ups with a simple green side dish – I chose broccoli rabe aka rapini because it cooks so quickly in the oven and you can have it roasting while you’re working on stuffing and rolling the chicken.
How to Cook Chicken Roll Ups
Now I know the process for these chicken roll ups probably seems a bit overwhelming but I promise you it’s super simple and easy!
All you need to do is mix together the stuffing in a large bowl, then make sure you are using chicken cutlets. You can buy them that way from the store, or if you have whole chicken breasts you can cut them in half lengthwise, and depending on their size, you may need to pound them out a bit with a mallet until they are thinner in consistency so you can roll them.
You know me, I like to keep things easy so I prefer buying the cutlets but it’s whatever you have on hand.
From there, you want to add a very thin layer of the stuffing and roll the chicken cutlet up. Dip in egg whites, then dip in breadcrumbs and add to a greased baking dish. Easy!
Will you be making these Easy Spinach Stuffed Chicken Roll Ups?
They’re one of the best baked stuffed chicken breast recipes to everrrrrr exist (okay, I’m getting ahead of myself but you get the point!) and they’re so fun to customize depending on what ingredients you have on hand. Don’t be afraid to switch things up!
And of course you can join in on the conversation by using the hashtag #PlayWithYourFood when you cook up something tasty with your PC Black Label products – which ones are your fave? Will you be trying the black garlic?!
For more inspiration and for the full collection of products, visit pc.ca/blacklabel!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 6 chicken cutlets
- 1 tbsp olive oil
- Salt & pepper to taste
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, divided
- 1 cup finely chopped fresh mushrooms
- 1/2 cup sundried tomatoes
- 1 cup finely chopped spinach
- 1/2 tsp each Salt and pepper
- 3 egg whites
- 1 cup breadcrumbs
- 1 tsp PC Black Label black garlic, finely chopped
- 1 cup jarred marinara sauce
- 1 tbsp fresh chopped basil (optional)
Ingredients
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Rate this recipe!
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- Preheat oven to 400 F. Grease an 8x11 baking dish with 1 tbsp of olive oil and set aside. Add egg whites to a large bowl and breadcrumbs to another large bowl and set aside.
- In a large mixing bowl, mix together ricotta, 1/2 cup mozzarella cheese, mushrooms, sundried tomatoes, spinach and 1/2 tsp salt and pepper.
- Season chicken cutlets with salt and pepper. Lay each cutlet flat and fill with a thin layer of ricotta-spinach stuffing mix. Roll up chicken cutlets, then dip in bowl of egg whites, then bowl of breadcrumbs.
- Add each chicken roll up to the greased baking dish and bake in the oven for 25 minutes. Remove from oven, top with marinara sauce and cheese and bake another 5-10 min until cheese is melted.
- Garnish with basil (optional) and serve with your choice of green (I roasted a bunch of broccoli rabe with 1 tbsp of olive oil, a pinch of salt and two cloves of garlic at 400F for 10 min). Enjoy!
Can you tell me what the carbs are if you leave out the breading? I know that this recipe stands as is, and it is great just as written, but I’m on a KETO diet, and thought if I omitted the eggs and breadcrumbs that it would be acceptable to make it. As is, 25g of carbs is way too much for my diet. I hoped that the bread crumbs are the culprit and that if omitted it would be ok to make.
Thank you!
Hey Carol! I wish I could be of more help here but I’m honestly not entirely sure. If I had to guess, there are some carbs in the spinach, mushrooms and sundried tomatoes just because they’re veggies and I know veggies have a bit of carbs (though much lower than the breadcrumbs and eggs). What you could do is insert all the ingredients minus the breadcrumbs and eggs into a nutrition calculator like Myfitnesspal and see what the carbs are after you remove those two. Hopefully that helps!