Easy Stuffed Rolled Chicken

Bacon, spinach, and cheese are stuffed inside chicken breasts for a loaded, satisfying dinner.

Serves: 4 Save

Ingredients (11)

  • 4 (4-ounce) boneless, skinless chicken breasts, flattened to 1/4 inch
  • 1/2 teaspoon coarse salt, divided
  • Freshly ground black pepper
  • 4 pieces bacon
  • 12 ounce spinach, stemmed
  • 4 ounce cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 egg whites, slightly beaten
  • 1 1/4 cup breadcrumbs (regular or Italian style)
  • 2 cup jarred, low-sodium marinara sauce
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 425F. Spray bottom of a casserole pan with nonstick spray.
  2. Sprinkle both sides of chicken with half the salt and pepper.
  3. Place bacon in skillet over medium heat and cook until crisp. Remove bacon and reserve 1 tablespoon of bacon grease. Set aside 15 to 20 large spinach leaves. Add remaining spinach to skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
  4. Transfer wilted spinach into bowl of a food processor. Add cream cheese, Parmesan, bacon and remaining salt. Process until just smooth.
  5. Place reserved spinach on top of chicken. Place 2 tablespoons of spinach mixture on top and spread. Roll up chicken, dip in egg whites and roll in breadcrumbs. Place seam side down in prepared pan. Bake 25 to 30 minutes. Remove from oven. Spoon on marinara sauce and sprinkle with mozzarella. Return to oven and broil 2 to 3 minutes, until cheese melts. Serves 4.

Whiskey Sour

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice

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