Chicken Spinach & Cheese Roll-Ups
Baked chicken breast roll-ups stuffed with spinach, firm cheese, and cottage cheese. Slices cleanly and works hot or cold.
- Time
- 55 min
- Serving
- 499 kcal
- Ingredients
- ≈ $3.01
- Protein
- 58 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 190 g
- 2 Spinach (frozen)pack 400 g ≈ $1.90 70 g
- 3 Hard cheesepack 200 g ≈ $2.70 35 g
- 4 Cream cheesepack 140 g ≈ $1.80 35 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Salt 2 g
- 7 Ground black pepper 1 g
- 8 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Sauté spinach2 in a pan for 3–4 minutes, then drain well.
Mix spinach2 with cottage cheese, shredded hard3 cheese, minced garlic5, and a pinch of black pepper.
Slice chicken1 breast thinly, pound into an even cutlet, and season with salt and pepper.
Spread filling evenly over the chicken1, roll tightly into a log, and secure with kitchen twine or skewers.
Brush roll-ups with oil, place in a baking dish, and bake 35–40 minutes at 350°F (180°C) until juices run clear.
Let rest 7 minutes, remove twine, and slice into medallions.
Tips
- Why it works
- Squeeze the spinach dry, otherwise the filling will leak and the roll will fall apart while baking. Check doneness with a knife: the juice should be clear, not pink.
- Substitutions
- Use fresh spinach (50 g) instead of frozen, but blanch it for 2 minutes before squeezing. Use mozzarella (30 g) instead of hard cheese, as it won't crumble.
- Common mistakes
- The roll cracks when sliced if the fillet is pounded unevenly or the filling is too wet. Check the thickness of the sheet before rolling.
- Storing and reheating
- Keep for 3 days in the fridge and reheat in the microwave for 2 minutes under a lid. Don't freeze, the cheese and spinach turn soft.
- Serve with
- Serve with mashed potatoes or greens on the side. Works for a family dinner or a festive table with wine.
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