Chicken Mains RECIPES

Artichoke-Spinach Rolled Chicken

Print Recipe
Serves: 6-8

Ingredients

  • Filling-
  • 2 cans artichoke bottoms
  • 2 tablespoons oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2, 10 oz boxes frozen spinach, thawed and drained (about 1 ½ cups spinach)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 2 tablespoons lemon juice
  • Chicken-
  • salt and pepper to season
  • 4 lb boneless, skinless chicken breast, pounded thin (6 cutlets)
  • ¼ cup white wine
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon olive oil

Instructions

1

Preheat oven to 375 degrees and spray a large baking dish with cooking spray

2

Pulse artichokes in a food processor until ground (but not pureed)

3

Place artichoke in a bowl and add the spinach

4

In a small pan, sauté the onion and garlic with olive oil until golden, 5-6 minutes. Add to the bowl. Mix in the spices and lemon juice

5

Place chicken cutlets on a board and season with salt and pepper on both sides. Place a few tablespoons of filling on each cutlet and spread a thin layer from top to bottom. Roll each one up, tucking in the filling as necessary and place in baking dish seam side down. Continue with remaining chicken

6

Pour white wine over the chicken and sprinkle breadcrumbs over the top, pressing slightly to adhere. Drizzle with olive oil and bake uncovered for 35-45 minutes until cooked through. Let cool slightly and slice into rounds to expose the spinach-artichoke spiral. Serve with sauce poured over

7

* This filling is also great for fish and stuffing vegetables

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