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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Chicken Rolls Recipe

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This recipe for Stuffed Chicken Rolls, by , is from The Zuchelli Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Zuchelli


6 oz fresh spinach
2 tbsp water
1 tbsp minced garlic
2 tbsp minced onion
Lemon zest
4 chicken cutlets - or 2 chicken breast thinly sliced
Olive oil
1 cup bread crumbs
4 oz sliced Swiss cheese
1 tbsp Worcestershire sauce
1 tbsp butter

Preheat oven to 350

Place water in a glass bowl and add spinach, onion and garlic
Toss to combine and microwave 2-3 minutes until the spinach is wilted
Add zest from one lemon

Brush each cutlet with olive oil and dredge both sides in the bread crumbs

Lay the cutlets flat and spoon of the spinach onto each cutlet - leaving border around the edges.
Lay a quarter of the cheese on top of the spinach.

Roll the chicken and secure with toothpicks.

Place in lightly greased baking dish.
Pour Worcestershire sauce over the chicken, dash of lemon juice and dab each piece with butter.

Bake for 25-30 minutes.

When plating, slice each piece to see the swirl of meat, greens and cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Can substitute baby kale or arugula if you don't have spinach. Can also use other types of cheese.
You can slice a chicken breast into several cutlets about 1/4 inch thick

Serve with boiled new potatoes and a green salad.




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