Creamy Alfredo Sauce
Give your plain chicken breasts an upgrade by stuffing them with sautéed mushrooms and crisp spinach, all rolled into a tight cylinder and coated with a crispy breaded layer and topped with a creamy alfredo sauce. This fancy creamy chicken roulade with spinach and mushrooms is juicy and moist and packed with so much flavour. It looks like it took all day to make, but requires just 15 minutes of actual prepping
The stuffing is super customizable. You can use whatever vegetables that you have on hand. Some popular choices are asparagus, arugula, feta cheese, bacon, and prosciutto.
YIELDS: 4 Servings
PREP TIME: 60 mins
COOK TIME: 30 mins
1 cup + 1 tablespoon vegetable oil, divided
1 cup onions, finely chopped
1 cup brown mushrooms, finely chopped
3 chicken breasts, boneless and skinless
3 teaspoons black pepper, divided
3 teaspoons salt, divided
3 teaspoons Italiano seasoning, divided
1 cup baby spinach, chopped and divided
2 eggs, beaten
1-2 cups breadcrumbs
3 tablespoon butter
⅓ cup parsley, finely chopped
3 tablespoons cream cheese
2 teaspoons garlic powder
½ cup milk
½ cup Parmesan cheese, grated
½ teaspoon ground black pepper
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add onions and mushrooms. Stir well and cook for 2-3 minutes. Let the mixture cool at room temperature for at least 20 minutes.
Season both sides of each chicken breast with 1 teaspoon each of black pepper, salt and Italiano seasoning.
Place chicken breast between 2 sheets of plastic wrap or in a ziploc bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick and 6-inches wide. Don’t pound too hard. It could tear apart the breast.
Place the chicken breast on a new sheet of plastic wrap. Add ⅓ cup baby spinach on top of the chicken breast.
Spread the mushroom and onion mixture on top of the spinach. Make sure to spread the filling evenly, leaving a ½-inch border around edges. (Keep 2 TBS of the mixture to make the sauce)
Tightly roll the chicken into a logs, and wrap the rolled chicken tightly in plastic wrap. Grab the two ends of the plastic wrap and twist them to make it extra tight.
Transfer the chicken rolls in the refrigerator and let them set for 30–60 minutes.
Make the Creamy Alfredo Sauce:
Melt butter in a non-stick saucepan over medium heat. Add chopped parsley and the reserved onion and mushroom mixture. Cook for 2 minutes until it sizzles and it become aromatic.
Add cream cheese and garlic powder. Stir well and cook for another minute. Add milk and continue stirring so the sauce forms a uniform texture. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. You will notice the mixture start to thicken a bit.
Remove from heat, and transfer the sauce to a clean bowl.
Make the Chicken Roulade:
Preheat the oven to 350ºF
Take the chicken rolls out of the fridge and remove the plastic wrap. Take two shallow plates and add eggs to one, and panko breadcrumbs to the other. Dip each chicken roll into the beaten eggs (beaten eggs act like glue to coat the chicken rolls with bread crumbs). Then, roll in the panko and fully coat. If you like a thicker breaded coating, you can double dip in beaten eggs and then breadcrumbs again.
Bake: Spray some oil over the chicken rolls to ensure that they get that golden brown coating. Cook in a preheated 375 F oven for 25 minutes. Turn the chicken rolls over halfway through baking.
Cool the chicken rolls on a wire cooling rack for 5 minutes. Slice and pour the creamy alfredo sauce on top.
Alternate stuffing method;