Stuffed Chicken Roll-Ups are something you might see on a menu at a fancy restaurant. Folks, we are talking comfort food at it’s finest!!! Because they are easy to make, are low-carb and gluten-free, they are a great option. Especially for guests who are on these types of diets.
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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. Baking times will vary depending on the size of the chicken breast and how flat you make them. According to FoodSafety.gov chicken is fully cooked when a temperature of 165 degrees F has been reached at the center of the chicken.
Finally, for or 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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