How To Make Creamy Tuscan Chicken Rolls
Crisp and creamy, these chicken rolls will easily be a family favorite. They’re served in a bechamel sauce that’s infused with spinach and tomato.
Serves:
Ingredients
For Chicken Rolls:
- 4chicken breasts,boneless, skinless
- 2tsppepper,divided
- 1tbsponion powder
- 4tspkosher salt, divided
- 1tbspgarlic powder
- 8ozbaby spinach
- 1cuptomato,sun-dried
- 2cupscanola oil
- 2cupspanko breadcrumbs
- 4largeeggs,beaten
- 1cupall purpose flour
For Bechamel Sauce:
- 3tbspunsalted butter
- 5clovesgarlic,minced
- 2mediumshallots,diced
- 2cupsbaby spinach
- 1½tbsptomato,sun-dried, chopped
- ¾cuptomato,diced
- 2cupsheavy cream
- 1tbspall purpose flour
- 1½tspkosher salt
- 1tsppepper
- ¾cupparmesan cheese,grated
- 1tbsplemon juice
For Serving:
- 4cupsspaghetti
- 4cupsgreen salad,lightly dressed
Instructions
Chicken Rolls:
-
Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
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Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch thick.
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Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help.
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Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
-
Chill the chicken rolls in the fridge for 30 to 60 minutes.
Béchamel Sauce:
-
Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant.
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Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil.
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Stir in the Parmesan cheese and cook until the sauce thickens slightly. Remove the pot from the heat and stir in the lemon juice.
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Heat 2–3 (5 – 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325 degrees F.
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Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
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Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
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Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165 degrees F.
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If a good color is achieved and the chicken’s center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325 degrees F until the proper temperature is reached.
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Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
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Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
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Enjoy!
Nutrition
- Calories:Â 2625.31kcal
- Fat:Â 193.19g
- Saturated Fat:Â 52.13g
- Trans Fat:Â 0.98g
- Monounsaturated Fat:Â 94.76g
- Polyunsaturated Fat:Â 38.13g
- Carbohydrates:Â 146.33g
- Fiber:Â 9.95g
- Sugar:Â 12.62g
- Protein:Â 79.70g
- Cholesterol:Â 502.25mg
- Sodium:Â 2020.85mg
- Calcium:Â 659.53mg
- Potassium:Â 1610.08mg
- Iron:Â 8.69mg
- Vitamin A: 1193.41µg
- Vitamin C:Â 36.25mg
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