Rolled Chicken Washington

Delight your taste buds with Rolled Chicken Washington, a gourmet-level dish that’s surprisingly simple to prepare at home. Tender, juicy chicken breasts are pounded thin and filled with a luscious mixture of sautéed spinach, earthy mushrooms, rich cream cheese, and tangy Parmesan. Rolled to perfection, these chicken bundles are topped with a crisp, buttery panko breadcrumb crust and baked with a splash of dry white wine for added moisture and flavor. This oven-baked rolled chicken recipe is ideal for dinner parties or a delicious weeknight meal, offering an elegant presentation and a medley of textures and flavors. Ready in under an hour, Rolled Chicken Washington is a show-stopping entrée that pairs perfectly with roasted vegetables or a fresh green salad.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup button mushrooms
• 4 ounces cream cheese
• 0.5 cup Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup dry white wine
• 0.5 cup panko breadcrumbs
• 2 tablespoons butter, melted

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a baking dish lightly with olive oil.

Step 2

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until about 1/4-inch thick.

Step 3

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4

Add the chopped mushrooms to the skillet and cook for 3-4 minutes. Once they have softened, add the spinach and cook until wilted. Remove from heat.

Step 5

Stir the cream cheese and Parmesan cheese into the spinach and mushroom mixture while still warm. Add salt and pepper to taste. Mix well to create the filling and set aside to cool slightly.

Step 6

Lay each chicken breast flat and spoon 2-3 tablespoons of the filling onto one end of the chicken. Carefully roll the chicken tightly and secure the seam with toothpicks.

Step 7

Place the rolled chicken into the greased baking dish, seam side down.

Step 8

In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the rolled chicken breasts.

Step 9

Pour the dry white wine into the bottom of the baking dish to keep the chicken moist while it cooks.

Step 10

Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11

Let the chicken rest for 5 minutes before removing toothpicks and serving. Enjoy!

Nutrition Facts

Serving size	1143.1 grams (1143.1g)

Amount per serving	% Daily Value*
Calories	2385

Total Fat 130.50g	167%
Saturated Fat 57.80g	289%
Polyunsaturated Fat 4.30g
Cholesterol 813mg	271%
Sodium 3779mg	164%
Total Carbohydrate 36.40g	13%
Dietary Fiber 3.50g	13%
Total Sugars 8.10g
Protein 246.80g	494%

Vitamin D 21IU	105%
Calcium 726mg	56%
Iron 10mg	58%
Potassium 2240mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 42.8%

Carbs: 6.3%