Stuffed Chicken Roll-Ups are something you might see on a menu at a fancy restaurant. They really are easy to make and a wonderful dish to serve when having company over. Folks, we are talking comfort food at it’s finest!!! This recipe is low-carb and gluten free!
These chicken roll-ups start with a delicious mixture that you can whip up in minutes. You probably already have all of the key ingredients in your refrigerator. A mixture of fresh mushrooms, chopped spinach, sour cream, grated Parmesan cheese and some spices, (onions and garlic are optional).
After the mixture is ready I placed a little of it in the middle of a flattened chicken breast. To flatten the chicken, I placed it between two sheets of waxed paper and used my rolling pin to beat it a few times. It didn’t take much pounding to flatten the breast thin enough to be able to roll the chicken up. You could also use a tenderizing hammer if you have one.
Combine all of the ingredients for the filling and place approximately 1/4 cup filling in the center of the flattened chicken breast. Start at one end and roll up the chicken.
Place rolled up chicken into a baking pan lined with non-stick aluminum foil and sprayed with a light coating of olive oil. Sprinkle extra seasoning and Parmesan cheese on top of each chicken roll-up.
Bake the chicken at 350 degrees F for approximately 50 minutes. Feel free to use a baking thermometer to tell when the chicken is done baking. Baking times will vary depending on the size of the chicken breast, how flat you make them and various ovens bake differently. According to FoodSafety.gov chicken is fully cooked when a temperature of 165 degrees F has been reached at the center of the chicken.
For a lovely presentation, I placed the chicken roll-ups on a platter and surrounded it with sprigs of fresh parsley.
I have a feeling that this recipe will in my ‘favorites’ list for many, many years to come.
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