Athenian Chicken Rolls
Submitted by caviarp
Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that’s worth the extra step.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsThese chicken rolls look like they belong on a restaurant menu, but they come together in a home kitchen without too much fuss.
Pounded chicken breasts get loaded with garlicky wilted spinach and crumbled feta, rolled tight, dredged in egg and Italian breadcrumbs, and pan-fried until golden.
A quick finish in the oven and they’re cooked through with a crispy shell.
The pan sauce is where things get really good: mushrooms, white wine, chicken broth, lemon juice, and capers all deglazed from those browned bits in the skillet. Pour it over the rolls and watch everyone go quiet.
Pro Tips
- Pound the chicken gently between wax paper until nearly doubled in size; this makes rolling much easier
- Wilt the spinach just until barely collapsed, not fully cooked, so it stays vibrant inside the roll
- Secure each roll with toothpicks so they hold their shape during frying and baking
- Don’t wash the skillet after frying the chicken; those crispy brown bits are pure gold for the pan sauce
Ingredients
Directions
Place chicken between two pieces of wax paper and gently pound until almost double in size.
Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
In large frypan, place olive oil and heat to medium temperature.
Add garlic and cook, stirring, 30 seconds.
Add spinach and sauté until barely wilted; stir in remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper.
Remove mixture from frypan, drain, cool and divide into 8 parts.
On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
In medium bowl, mix eggs and milk.
In separate shallow bowl, place bread crumbs.
Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
In same frypan, place peanut oil and heat to medium temperature.
Add chicken and cook until brown.
Remove chicken to pan with cover and bake in 350=B0 oven about 30 minutes or until fork can be inserted with ease.
To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat.
Add mushrooms and sauté about 2 minutes.
Add flour, stirring to blend and thicken.
Add chicken broth, wine, lemon juice, and capers.
Cook about 4 minutes or until thickened.
Place chicken rolls on serving dish and pour sauce over rolls.
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