Mushroom Stuffed Chicken Rolls
1 piece, thinly sliced into 4 cutlets chicken breast
1 cup, finely chopped mushrooms
1 cup, chopped spinach
1/4 cup, grated parmesan cheese
2 cloves, minced garlic
1/2 cup breadcrumbs
2 tablespoons olive oil
to taste salt
to taste pepper
In a pan, heat 1 tablespoon of olive oil. Add minced garlic and sauté until fragrant. Add chopped mushrooms and spinach, cook until softened. Season with salt and pepper. Remove from heat and stir in grated Parmesan cheese.
Place a spoonful of the prepared filling on each chicken cutlet. Roll up the chicken, securing with toothpicks if needed. Season the outside of the rolls with salt and pepper.
Preheat the oven to 180°C (350°F). Dip each chicken roll in breadcrumbs, ensuring an even coating. Place the rolls on a baking sheet lined with parchment paper. Drizzle with remaining olive oil. Bake for 25-30 minutes or until the chicken is cooked through and the coating is golden and crispy.
Remove toothpicks from the chicken rolls before serving. Garnish with fresh herbs if desired. Serve hot with a side salad or roasted vegetables.
For a twist, you can add sun-dried tomatoes to the filling mixture for an extra burst of flavor. You can also serve these Mushroom Stuffed Chicken Rolls with a side of marinara sauce for a delicious Italian touch.
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420
15g
45g
20g
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