The chicken and spinach rolls are a simple, tasty, and delightful meat dish. Just stuff the chicken slices with sautéed spinach, and if you want these chicken and spinach rolls to be cheesy, add a small piece of cheese. I cooked the chicken and spinach rolls in a pan, but if you prefer, you can use the oven or air fryer.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 slices chicken breast (thin)
- 11.3 oz boiled spinach
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- to taste salt
- 1/2 cup white wine
Tools
- 1 Cutting Board
- 2 Shallow Pans
Steps
For this recipe, I used frozen spinach, but you can also choose fresh ones (about 14 oz). However, you will need to clean, wash, and boil them in a shallow pan with only the water left on the leaves after washing: it will take just a few minutes for them to wilt.
In a shallow pan, heat one tablespoon of extra virgin olive oil and sauté a garlic clove, then add the cooked spinach and braise for about ten minutes. Season with salt and let cool. Arrange the chicken breast slices on the work surface, season with salt on both sides, stuff with the spinach, and roll up. Heat the remaining oil in a pan and place the rolls seam side down, letting them brown well to seal them. Then turn them and brown on the other side. Deglaze with white wine, cooking for fifteen minutes or until the meat is well cooked inside. Serve the rolls hot with their sauce.
Notes
If you used thin chicken breast slices as per the recipe, you won’t need to close the rolls with wooden skewers; just seal them well in the pan. If the slices are thicker, it will be harder to roll them, and you will need to secure them with one or two skewers to be removed after cooking and before serving at the table.
