Spinach Stuffed Rolled Chicken only looks like a fancy dinner that you spent hours prepping in the kitchen. This is a company worthy dish and is actually quite easy to prepare. You could even prep it the night before, then just pop it in the oven when you get home from work the next day. I love to prep dishes like this ahead of time when I’m having dinner guests so that I can spend more time socializing than in the kitchen.
One of the things I like most about this dish is the amazing flavor using fresh ingredients imparts. The seasoning is simple, but the flavor of the bell peppers and onion really infuse the chicken. And, if you elect to grill the chicken rather than bake it, you’ll get some of that wonderful smoky flavor as well. I’m definitely a grill advocate, and with a bit of grill season left, why not throw this stuffed chicken on the grill?
PREPARE SPINACH STUFFED ROLLED CHICKEN:
First, begin preheating the grill or oven to 350°F.
Next, prep your veggies. After removing the stems and seeds, thinly slice half a red pepper and half a green pepper. Slice two 1/4″ thick slices of yellow onion. Remove the stems from one cup fresh spinach leaves. Set the veggies aside.
Place each chicken breast between plastic wrap and pound to an even thickness, about 1/4 inch.
Remove the chicken from the plastic wrap, and season with one teaspoon oregano and about half a teaspoon each of salt, pepper, and garlic powder. Adjust seasoning to your tastes.
Place half the spinach on each chicken breast. Top with peppers and onion.
Add the mozzarella cheese on top of the spinach, peppers, and onion.
Carefully roll while pressing down cheese and veggies. Secure with two 6-7 inch pieces of baking twine for each chicken breast.
If grilling, place a grill mat over the grates or place the chicken in a cast iron skillet to contain the melting cheese. Grill for approximately 30 minutes, or until a thermometer reads 165°F. If baking in the oven, place the chicken in a prepared baking dish, and follow the same cooking time.
Serve Spinach Stuffed Rolled Chicken with your favorite sides. We served it with a fresh garden salad and Brown Rice Pilaf.
- Omit the mozzarella cheese for Whole30 and dairy-free.
- You can substitute other cheeses such as smoked gouda, havarti, or gruyere for an equally delicious dinner.
- While you can use any type of grill to prepare this recipe, I love the extra smoky flavor that my Traeger grill imparts to any grilled food.
- I love my Cookina grill mats for recipes like this so that I don’t make a complete mess of the grill. They are also non-stick, making clean up a breeze.
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*This recipe was first published on October 24, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.