Spinach Chicken Roll Ups Recipes

Steps:

• Sauté the garlic and spinach in oil until the spinach wilts. Add the ricotta, parmesan, salt, and pepper, and stir until heated.
• Preheat oven to 450°F (230°C).
• Salt and pepper the chicken breasts, add the cheese mixture, and roll 'em up.
• Dip each chicken breast roll-up in the egg, then the breadcrumbs, and place in a 8×8 (20 x 20 cm) or 9×9 (22 x 22 cm) baking dish seam side down.
• Bake for 25 minutes.
• Remove from oven and top with marinara sauce and mozzarella. Bake an additional 5 minutes. Remove from oven and top with basil.
• Enjoy!

Steps:

• In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

Steps:

• In a small nonstick skillet, saute onion in oil over medium heat until tender. Add spinach; cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. , Flatten chicken to 1/4-in. thickness. Place spinach mixture and feta cheese down the center; fold one side over filling and roll up tightly. Secure with a toothpick. , Place seam side down in the skillet. Cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick.

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
• Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
• Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
• Place the cooked noodles on a wax paper lined flat surface.
• Evenly divide the ricotta mixute into eight scoops on to a plate.
• Spread about half of the alfredo sauce into the bottom of the baking dish.
• Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
• Roll up starting at the short end.
• Place seam side down on top of the sauce.
• Repeat same method with remaining 7 noodles.
• Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
• Cover with foil and bake for about 30 minutes or until hot and bubbly.

Steps:

• Preheat oven to 350.
• Heat 1 tsp olive oil in a large skillet over Medium heat.
• Add garlic and saute 1-2 minutes or until fragrant.
• Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
• In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
• Dredge each chicken breast into beaten egg, then panko breadcrumbs.
• Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
• Repeat with remaining chicken breasts.
• Heat remaining 2 tsp olive oil in a large skillet.
• Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
• Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
• Bake 20-25 minutes or until minimum internal temperature reaches 165.
• Top with tomatoes and serve. Warm the tomatoes first, if desired.

Steps:

• Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
• In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
• Preheat oven to 350˚F (180˚C).
• In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
• Spoon some of the mixture onto the lasagna noodle and roll tightly.
• Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
• Top with the rest of the mozzarella and parmesan.
• Bake for 35-40 minutes or until the cheese is brown and crispy.
• Serve and top with parsley.
• Enjoy!