These stuffed chicken roll-ups were so good, we devoured them. This might possibly just be my new favorite way two have chicken. It's not fried, and is made with fairly healthy ingredients, so you won't feel overly stuffed after eating. They're really great for making ahead to serve to company. After all of the prep, you literally just pop them into the oven and have the time to finish up your house cleaning, wine sipping, or the rest of your meal prepping. The flavors give a nod to the Mediterranean with lemon, tomatoes, and spinach. Adding the asparagus just gives you an excuse to not have to make an extra veggie on the side (should you so wish). The goat cheese center also helps keep the chicken from being to dry. All around it's a great recipe and I'd love for you to give it a try! The potatoes you see pictured here are roasted to perfection and so easy to make. The recipe for them is on my Instagram account, however, I'll send you the recipe should you message me.
Ingredients:
- 2 chicken breasts- divided into 4-8 cutlet pieces and flattened for ease of rolling. Can also use thin breast cutlets, just be sure they’re thin. You’ll want them about 1/4 inch thick. *Note on flattening below.
- 6 oz. of plain goat cheese
- 1 T olive oil
- 4 T avocado oil or butter
- Zest of 1/2 a lemon
- 1-2 cloves of garlic very finely chopped
- 2 tsp sea salt divided
- 1 tsp ground black pepper
- 1 T chopped fresh oregano or 1 tsp dried
- 1/2 cup of spinach leaves
- 1 large tomato sliced very thinly, like 1/8 of an inch.
- 1/2 cup plain panko bread crumbs
- About 3-4 asparugus with the bottoms trimmed per chicken cutlet. So about 24-30 spears.
- 1 red onion thinly sliced.
*When thinly pounding out chicken, I usually wrap in a double layer of parchment or plastic wrap over top of meat. This helps to not only keep it together but also to prevent splashing. Gently pound with a meat pounder or the bottom of a flat mug being careful not to smash too hard.
- 2 chicken breasts- divided into 4-8 cutlet pieces and flattened for ease of rolling. Can also use thin breast cutlets, just be sure they’re thin. You’ll want them about 1/4 inch thick. *Note on flattening below.
- 6 oz. of plain goat cheese
- 1 T olive oil
- 4 T avocado oil or butter
- Zest of 1/2 a lemon
- 1-2 cloves of garlic very finely chopped
- 2 tsp sea salt divided
- 1 tsp ground black pepper
- 1 T chopped fresh oregano or 1 tsp dried
- 1/2 cup of spinach leaves
- 1 large tomato sliced very thinly, like 1/8 of an inch.
- 1/2 cup plain panko bread crumbs
- About 3-4 asparugus with the bottoms trimmed per chicken cutlet. So about 24-30 spears.
- 1 red onion thinly sliced.
*When thinly pounding out chicken, I usually wrap in a double layer of parchment or plastic wrap over top of meat. This helps to not only keep it together but also to prevent splashing. Gently pound with a meat pounder or the bottom of a flat mug being careful not to smash too hard.
Directions:
•Pre-heat oven to 375°
•In a microwave safe bowl heat the goat cheese for only about 10-15 seconds. You just want it to be spreadable.
•Smash the goat cheese down with a fork and mix in the olive oil, lemon zest, garlic, oregano, pepper, and 1 tsp of salt. Stir together to form a spreadable paste. Set aside.
•Prepare a lipped baking pan or a Pyrex with a thin layer of avocado oil on the bottom evenly spread out. Sprinkle the sliced onions in a thin layer over the bottom of pan in the oil. Drizzle onions with a little more oil.
•In a little assembly area get ready to stuff the chicken.
- You’re going to want to lay the chicken out flat, then spread them each with about 2 T of the cheese spread.
- Then layer on top of the cheese spread 1 layer of the tomato slices, topped with the spinach, the 3-4 spears of asparagus in the center as shown below, and then rolled tightly together with the seem at the bottom. I have a step by step picture at the bottom of this recipe. It’ll be a bit messy, but it’ll bake up cute and clean.
•Place the stuffed chicken seem side down on top of the sliced onion layer. Make sure that the chicken isn’t all smashed together in a small pan or it won’t get crispy.
•Sprinkle the tops of the chicken, in the pan, with the bread crumbs. It’s just a light layer. Sprinkle the tops of the chicken and the bread crumbs with a little more salt.
•Finally, bake for 45 minutes checking one of your roll ups for done-ness in the center before enjoying.
*If baking alongside another dish in the oven it may need a little more time, but typically it's ok. Just cut one roll-up in half to check.
~Serve with some roasted potatoes or grilled veggies and feel like you’re relaxing in the Mediterranean.
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