Anti CandidaDairy FreeEgg FreeGluten FreePaleoWhole 30 Jump to Recipe
This is a fancy name for an easy dish masquerading as a difficult one.
Let’s break that down (or, since I’ve recently been to my college reunion and am still feeling nostalgic, let’s “unpack” that)…
- It’s a fancy name:Â it’s just French-ish for chicken roll. But your family or dinner guests don’t need to know that ðŸ˜‰
- It’s an easy dish: pound (or buy thin cut) chicken breasts, sprinkle a layer of filling on top, roll and (if necessary) seal shut with a toothpick
- Masquerading as a difficult one: when the chicken is cooked, slice it and lay it out on the plate like a complicated preparation that you slaved over in the kitchen for hours.
See what I mean? This is a great recipe to have in your back pocket for dinner parties or whatever is on your social calendar. I made these while we were staying with my uncle in Connecticut recently and everyone felt so guilty that I was “slaving away” in the kitchen on my vacation while they were lounging – as though this was such a time-consuming and draining recipe to make. Don’t tell them, ok?
So, needless to say, Â we are back from our trip and it was fun, but exhausting. This weekend, we’re off to San Francisco for a quick trip to celebrate my brother’s birthday and then we’re home for the duration of the summer. Phew. I need a vacation from my vacations ðŸ˜‰ So, since I’m only home for like 15 minutes, I’m cutting right to the essentials: dinner. There is nothing more satisfying than a home cooked meal after you’ve been on the road for awhile!
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- 3-5 chicken breasts, about 2 lbs total
- 1/2 cup cooked spinach, see note
- 1/2 cup crumbled goat or feta cheese, optional; omit for dairy free variation
- 1/4 cup caramelized onions
- 2 Tablespoons unsalted pine nuts, raw or toasted
- 2 Tablespoons chopped dried apricots
- 1 teaspoon orange zest
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon coarse salt
- 1/4 teaspoon coarsely ground black pepper
- Oil for the pan and the breasts
- 1/2 cup chicken broth
- 2 teaspoons fresh lemon juice
- Lemon slices, optional, for baking
- Fresh parsley, optional, for garnish
- Preheat the oven to 350. Grease or line a large baking dish and set aside.
- Split the chicken breasts between two large zip top bags and seal, leaving about 1″ of the top open. Use the flat head of a meat tenderizer to pound the chicken breasts flat. Remove the chicken and transfer to a plastic cutting board or a piece of plastic wrap.
- Lay them out side by side so that they don’t overlap and will be easy to roll. Set aside.
- In a large mixing bowl, combine the spinach through spices with a fork to make the filling. Taste and adjust seasonings, if desired.
- Divide the filling between the three flattened breasts and roll each tightly to trap the filling inside. Place each roll in the prepared baking dish, seam side down.
- Brush the tops of each breast with oil (optional; promotes browning and crisping).
- Add the broth and lemon juice (and wedges, if using) to the bottom of the pan. This will keep the breasts moist as they cook.
- Bake, uncovered, for 45-60 minutes until the tops are golden and the juices run clear.
- Optionally, you can increase your oven to 450 or the broil setting for about 5 minutes to brown the tops of the rolls a bit more.
- Carefully slice the rolls before serving, and garnish with parsley, if desired.
- I recommend using frozen spinach for this recipe for simplicity. Start with a 10 ounce package, then defrost and drain it. It should yield about 1/2 of a cup.
- If you don’t have caramelized onions on hand, replace with chopped sweet onions.
- If you prefer a slightly less sweet filling, replace the apricots with sun dried tomatoes. If you want sweet but don’t have dried apricots, you can use raisins instead.
- If you are having trouble getting your chicken breasts to hold closed or the filling is spilling out, you can thread a toothpick or two through the seam to hold it closed.
- Yield: 3-4 servings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Amount Per Serving:Calories: 151Saturated Fat: 3gCholesterol: 23mgSodium: 534mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 6g
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