Description
These chicken rolls are stuffed with creamy fontina cheese and fresh spinach, then baked to golden perfection. A delicious and elegant weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 ounces fontina cheese, thinly sliced
- 2 cups fresh spinach leaves
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Pound each chicken breast to 1/4-inch thickness between two sheets of plastic wrap.
- Place a slice of fontina cheese and a handful of spinach in the center of each chicken breast. Roll up tightly, tucking in the sides to enclose the filling. Secure with toothpicks if needed.
- Set up a breading station: Place flour in a shallow dish. In a second dish, beat the eggs. In a third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each chicken roll in flour, then dip in egg, then coat with seasoned breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Brown chicken rolls on all sides, about 2 minutes per side.
- Transfer skillet to the oven (or place rolls in prepared baking dish) and bake for 25 minutes, or until chicken is cooked through and reaches 165°F (74°C) internally.
- Let rest 5 minutes before removing toothpicks and slicing. Serve warm.
Notes
For a lighter version, you can bake the rolls without browning, but the crust will be less crisp. You can substitute provolone or mozzarella for fontina if desired.
Nutrition
- Calories: 450 kcal
- Sugar: 2 g
- Fat: 22 g
- Carbohydrates: 22 g
- Protein: 38 g