Baked Chicken Breast, Rolled on Sautéed Vegetables

Name: Baked Chicken Breast, Rolled on Sautéed Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 4 chicken breasts, halved, pounded thin.; - 1 1/2 teaspoon Kosher salt.; - 1 teaspoon black pepper.; - 1 teaspoon paprika.; - 1 teaspoon garlic powder.; 3 tablespoons olive oil.; - 1/2 cup chopped yellow onion.; - 1 cup button mushrooms, thinly sliced.; - 2 cloves garlic, minced.; - 1/4 cup fresh thyme, chopped.; - 1/2 cup of chopped fresh cilantro.; - Salt and Pepper to taste.; - 2 cups baby spinach.; - 2 tablespoons of breadcrumbs.; - 2 teaspoon dried parsley.; - 1 teaspoon paprika.; 2 tablespoons butter.; - 4 cloves garlic, thinly sliced.; - 1/2 cup chicken stock.; - 1/4 cup lemon juice.; Slurry 2 tablespoons (1 tbsp flour mixed in 2 tbsp water)

7 steps

Prep:30minCook:20min

Chicken Breasts pounded into thin slices, wrapped around sautéed mushroom, onion, spinach with herbs, lightly browned, oven baked and finished with a delicious velvety lemon sauce. Kids will enjoy them as well, you can even pack them in their lunch box along with some fresh veggies.

Updated at: Sun, 01 Oct 2023 02:10:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories409 kcal (20%)

Total Fat25.4 g (36%)

Carbs9.7 g (4%)

Sugars1.6 g (2%)

Protein34.5 g (69%)

Sodium797.5 mg (40%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place one chicken breast between 2 sheets of parchment paper, pound until chicken breast is 1/4-inch thick, repeat with remaining chicken, sprinkle the chicken breasts with the salt, pepper, paprika & garlic powder, set aside to prepare the stuffing.

Step 2

Heat 2 tbsp olive oil in an oven proof skillet over high heat, add in the onion, sauté for 2 to 3 minutes, add mushrooms, cook until the liquid released from the mushrooms and evaporates, about 10 minutes, add in the garlic, chopped thyme, cilantro, salt & pepper, cook for approx 2 to 3 minutes, then add the spinach, stir until wilted, about 1 to 2 minutes, taste and adjust the seasoning if required, remove from and set aside.

Step 3

Spread the prepared filling mixture evenly over the chicken fillet to within 1/2 inch of the edges, roll up on one of the short sides to enclose the filling, and secure with toothpicks.

Step 4

Wipe out the skillet with a paper towel, then heat 2 tablespoons of olive oil, Place the chicken rolls in the pan and brown slightly on both sides for about 3 to 4 minutes.

Step 5

Meanwhile, mix the breadcrumbs with dried parsley and paprika, then transfer the lightly browned chicken rolls to baking sheet, sprinkle the breadcrumbs mixture over the rolls and bake in a 190°C preheated oven, for about 20 minutes or until chicken is cooked through and get nice golden color.

Step 6

While the chicken in the oven, heat 2 tbsp of butter in the same skillet, add the sliced garlic, sauté for 30 seconds, add the stock, bring to boil, whisk & scrape up any brown bits, add the lemon juice, 2 tbsp slurry, and whisk until all the ingredients are combined, season with salt and pepper, cook for about 3 to 4 minutes or until the sauce begins to thicken slightly with a small bubble appearing, remove from the heat & keep it warm.

Step 7

Take the chicken rolls out of the oven to rest for 5 minutes, cut into slices, serve in a party platter with the sauce poured over them, along with mashed or baked potato, or served them sliced on a salad.