Creamy Chicken Roulade with Spinach and Mushrooms

Welcome food lovers

Tonight we take a gourmet journey with a classic. Our destination? The kitchen, to make a creamy chicken roulade filled with spinach and mushrooms. A recipe so good, it might impress even a seasoned chef.

Ingredients

• 4 boneless chicken breasts
• 2 cups of fresh spinach
• 1 cup of sliced mushrooms
• 1 cup of heavy cream
• 3 cloves of garlic
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season both sides of each chicken breast with black pepper, salt and Italiano seasoning (optional) . Place each chicken breast, one at a time, between 2 sheets of plastic wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼-inch thick and 6-inches wide.
3. In a skillet, sauté garlic for 2 minutes. Then, add mushrooms and spinach. Season with salt and pepper and cook until the spinach is wilted.
4. Spread the spinach and mushroom mixture over the chicken breasts. Roll them up and secure with toothpicks.
5. Place the chicken roulades on a baking dish and bake for 20 minutes.
6. Meanwhile, in a saucepan, simmer the heavy cream until it thickens to form a cream sauce.
7. Serve the chicken roulades with the cream sauce on top.

Feeling Fancy?

Try adding some grated Parmesan when you’re sautéing the spinach and mushrooms. It will melt through and give it an extra touch of deliciousness!

And there you have it!

Thank you for joining us for this culinary journey. Share your attempts at this creamy chicken roulade filled with spinach and mushrooms. Got a capital G, gourmet version of chicken roulade? We’d love to hear it.

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