It’s amazing how something so simple as spinach chicken roll-ups can be so packed with flavor while also being pleasing to the eye. Thin slices of otherwise bland chicken breasts are stuffed with spinach and cheese, then wrapped with buttery, flaky crescent dough. They couldn’t be easier to make and bake up in less than 30 minutes for an entree that is sure to please even the finest guest. Check out my notes below for gravy, low-carb, and substitution options.
Spinach Chicken Roll-Ups Recipe
8 (about 2 pounds) thin (scallopini-sliced, also called “cutlets”) chicken breast slices
1/2 teaspoon (about) poultry seasoning
1/2 teaspoon (about) onion powder
1/4 teaspoon (about) garlic powder
Kosher salt and freshly ground pepper to taste
1/2 to 3/4 cup shredded Havarti, gouda, or asiago cheese (tested with Dofino Creamy Havarti)
1/4 cup fine crushed bacon bits
4 ounces (about) baby spinach, stems removed
1 tube refrigerated butter crescent roll dough
1 Tablespoon melted butter
1/2 teaspoon coarse garlic powder (Lawry’s brand preferred)
1/4 cup sliced green onions (scallions)
1/4 cup (about) grated Parmesan cheese (not the canned stuff)
Preheat oven to 400 F. Spray a 9- x 13-inch glass or ceramic casserole with vegetable oil.
Space out the chicken slices on a cutting board or work surface. Sprinkle both sides with the poultry seasoning, onion powder, garlic powder, salt, and pepper. Sprinkle half of the shredded cheese and half of the bacon bits over the seasoned chicken slices. Place a double layer of spinach leaves on each slice. Sprinkle with remaining cheese and bacon bits. Roll each chicken slice from the short end into a bundle.
Separate the crescent rolls into 8 triangles. Slightly stretch or roll out the triangles to make them a bit larger. Place each chicken roll-up on the large end of the triangles and roll up as you would a traditional crescent roll. Place in prepared pan. Brush the tops with butter and sprinkle lightly with garlic powder. Top the bundles with sliced green onions and grated Parmesan cheese.
Bake for 25 to 30 minutes until golden. Temperature should read 165 F. in the bundle centers using an instant-read thermometer.
Let rest for 10 minutes. To serve, slice each chicken bundle in half to show off the pretty spinach spiral.
Yield: 8 servings
• As you can tell by reading the recipe, you can easily adjust the serving size up or down. It’s basically a layering process.
• Feel free to use your favorite shredded cheese or cheese blend. Just about any type of shredded melting cheese will work. The cheese added below and on top of the spinach helps hold the rolls together.
• If you are a gravy fan, whisk 1 can of cream of mushroom (or chicken or celery) soup with 1/2 cup milk. Pour over the crescent-wrapped bundles. Omit the butter, then finish with the garlic powder, green onions, and Parmesan. Be aware that this method will not produce the golden bundle you see in my photo, but they will be moist and yummy, sort of like chicken rolls wrapped in dumplings.
• Low-carb dieters may skip the crescent rolls altogether. Do brush with butter and finish as directed above.
• Chives or parsley may be substituted for the green onions.