Chicken Mains RECIPES

Artichoke-Spinach Rolled Chicken

Print Recipe
Serves: 6-8


  • 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



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


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


Place artichoke in a bowl and add the spinach


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


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


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


* This filling is also great for fish and stuffing vegetables

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