Chicken Rolled With Spinach and Romano

Enjoy this delicious recipe for chicken breasts rolled up with spinach and cheese. It sounds fancy, but this Italian dinner couldn’t be easier.

Recipe Summary

Usually when making rolled chicken breasts or stuffed chicken breasts, you lightly fry the chicken in a pan and either continue to cook the chicken or finish it off in the oven.

But for my recipe, I’m sharing how I forgo the frying and simply cook the entire dish right in the oven. It’s easier, simpler, and quicker too!

Ingredients

To make this chicken dish, you only need a handful of ingredients.

• Extra virgin olive oil
• Garlic cloves
• Fresh spinach (frozen can be used too)
• Chicken breasts
• Salt and pepper
• Romano cheese
• Pasta sauce (not straight tomato sauce)

Equipment Needed

• baking dish
• saute pan

Step by Step Instructions

For exact measurements check out the recipe card below. These steps will explain what’s involved in making my rolled chicken breasts.

Step 1. Preheat oven to 350F.

Step 2. In skillet, heat olive oil over medium heat.

Step 3. Once heated, add in the diced garlic. Simmer over low heat for 2-3 minutes until fragrant.

Step 4. Add in the spinach and stir to coat with the olive oil.

Step 5. Cook down the spinach until the liquid is evaporated, about 5 minutes for fresh spinach. If using frozen spinach, thaw in the microwave and then cook down over the stove until liquid is mostly evaporated.

Step 6. Remove from heat and set aside to cool.

Step 7. Next, slice the chicken breasts so they are 1/4-inch thick. Place in a plastic bag and use a mallet to lightly pound them. This helps to tenderize the meat.

Step 8. Season the chicken breasts on both sides with salt and pepper.

Step 9. On each breast, place a spoonful of spinach and cheese.

Step 10. Roll the chicken breast up and seal with toothpicks or tie with culinary twine.

Step 11. Drizzle a little olive oil in a baking pan, then place the chicken in the pan.

Step 12. Bake uncovered for an initial 15 minutes, then top with the sauce, making sure to cover all the chicken. Finish baking for another 15 minutes, or until the internal temp is 165F.

Pro Tip: Some chicken roll ups may cook faster than others depending on the size of the breast. So feel free to remove any that have finished cooking sooner than any larger ones.

Recipe Video

Recipe Tips & Modifications

Here are some tips and modifications for this recipe.

• Instead of Romano, another Italian cheese (or a mix) such as Parmigiano Reggiano or Ricotta. You can also use Mozzarella can be used for a stringier/stretchy cheese.
• Omit the spinach and use slices of turkey, ham or prosciutto.
• Using toothpicks is risky due to accidentally missing one to take out. Use culinary string/twine for safest results (yes I use toothpicks anyway).
• Check the temperature early for smaller chicken pieces so they don’t overcook.

Storage Tips

• These baked chicken roll ups can be stored in the fridge for up to 3 days in an air tight container.
• These can be prepared a day in advance, covered in the fridge in an air tight container. Let them come to room temp before baking, or add in 5 extra minutes to the bake time.
• I don’t recommend freezing these, but if you do, let them thaw overnight in the fridge before baking or reheating.

What Goes with This Recipe

Here are some ideas for what to serve alongside your chicken roll ups. You can also view our larger collection of Italian side dishes.

Recipe Card