Tuscan Chicken Rolls
These Chicken Rolls are my take on a Tuscan-inspired healthy meal. Packed with vegetables and intensely flavorful without being too heavy or rich, enjoy tender chicken wrapped around spinach, onions, tomatoes, peppers, lemon, and Parmesan.
July 30, 2020
Let me introduce my first recipe that utilizes all three ingredients in my namesake! I promise, it was not premeditated. As I got to the end and decided it needed some lemon, I realized I had just used lemon, basil, and butter all in one recipe 😄
Until last night, I honestly couldn’t tell you the last time I cooked a well-balanced, thought-out, complete meal. Oh sure, we still eat good food for dinner — lately it’s been quesadillas, leftovers from takeout, makeshift tacos with no vegetable sides, the occasional bowl of cereal. But a well-planned meal of protein and vegetables? Not for some time.
Anyone else feeling the drudgery lately? The endless days that blur together and feel extremely un-motivating? They both drag on and fly by, all at once. Suddenly it’s 6pm and I have no plan for dinner, again.
To be honest, sometimes I’m just so sick of the state of the world and the waiting and unknown that I’ll shut down. Instead of coming up with a creative meal that will most certainly make me feel better, I’ve grown lazy.
With this meal, (hopefully) I’ve pulled myself out of the current rut and realized that of course it’s worth it to think a bit harder and try for an inspired dinner. If anything, nourishing our families and ourselves with both tasty and wholesome meals should give us some purpose, right?
Last night, we so thoroughly enjoyed this meal of tender chicken wrapped around a blend of spinach, tomatoes, onion, red pepper, parmesan, and lemon — partially because it really was very good, exciting, and new. But perhaps it was also because we were latching on to something as simple as a good meal to bring us some joy, at a time when simple things can feel difficult. When each day feels scary and ever-changing, but exactly the same and tedious all at once. We have the power to find comfort and bring happiness, now more than ever. So stay strong friends. And keep cooking!
These Tuscan Chicken Rolls are intensely flavorful, without being too rich. I did not plan for the beautiful sauce that formed in the pan as the chicken baked. Slightly creamy from the Parmesan and milk, but still bursted with a pop of lemon — it was a delightful surprise. The sauce will thicken as it cools, so make sure to spoon some sauce over the chicken or a starchy side when you serve. Enjoy!
How to Make It
Preparation
Thinly sliced the chicken lengthwise, or cover and pound to reach the desired thickness. Season and set aside.
Make the filling by sautéing butter, garlic, and onion until translucent and lightly browned. Giving the onions a golden color really intensified the flavor in the sauce and filling.
Once you add the milk, a touch of flour, and fresh Parmesan, let the filling simmer and thicken for 2 minutes.
Remove from heat and add fresh basil and a healthy squeeze of lemon juice. Taste to make sure you seasoned it enough before moving on.
assembly
Begin filling your rolls! Start by putting a thin layer on each piece of chicken, to equally divide the mixture. Do not overfill the rolls, or the filling will ooze out of the sides once wrapped.
I ended up with more filling than I could use. Some of my chicken was quite small, so those were more difficult to fill. Instead of discarding the extra filling, I added that on top of the rolled pieces. This seemed to make the chicken even juicier and collected in the pan to make the delicious sauce.
Carefully roll them up and place seam-side down in a greased 9×13 pan. Do not overcrowd the pan so that they bake evenly. If you double this recipe and are running out of space, divide between two pans. Add any additional filling on top, and top with extra Parmesan cheese, if desired.
Bake at 400° for 20 minutes, or until the chicken reaches 165°.
Serve
Serve with creamy braised white beans (pictured above, recipe coming soon!), pasta, or mashed potatoes. Given the flavorful sauce, I would’ve regretted not having a starchy side to soak it up. Spoon any filling and sauce from the pan over the chicken and enjoy!
And for dessert, try my Italian Ricotta Cake or No-Churn Ice Cream!
Tuscan Chicken Rolls
Ingredients
- 1 lb chicken, washed and trimmed
- 1 tbsp butter
- 2 garlic cloves, diced
- 1 small onion, coarsely chopped
- salt and pepper, to taste
- 1 tsp Italian seasoning
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, diced
- 5 oz baby spinach
- 1/2 cup milk of choice
- 1 tbsp flour
- 1/2 cup fresh Parmesan cheese, grated
- 4-5 fresh basil leaves, chopped
- good squeeze of lemon
Instructions
Chicken
- Preheat oven to 400° and grease a 9x13 pan.
- Slice chicken lengthwise to create thin horizontal slices. If desired, cover chicken in plastic wrap or seal in a bag and pound lightly for equal thickness. Sprinkle each side with salt and pepper.
Filling
- In a large pan, heat butter. Add garlic and stir, cooking for 1 minute. Add chopped onions, salt, pepper, and Italian seasoning. Cook until onion becomes translucent and slightly browned, approximately 4 minutes.
- Add red pepper and sauté for 1 minute. Then add cherry tomatoes and sauté for 1 minute, or until they start to soften. Stir in spinach and sauté until wilted and cooked down, about 1 minute.
- Stir in milk and flour and mix to combine. Add Parmesan cheese and let simmer for another few minutes or until the sauce reduces and thickens.
- Remove from heat and stir in fresh basil and lemon juice. Taste to make sure it's well-seasoned before moving on.
Assembly
- Evenly spread the mixture onto each chicken slice, making sure not to overfill. Any extra filling can be used on the top.
- Carefully roll the chicken and place seam-side down into greased pan. Do not overcrowd the pan. Spoon any additional filling over the top of the chicken rolls. Sprinkle with more Parmesan cheese (optional).
- Bake at 400° for 20 minutes, or until the chicken reaches 165°.
- Let cool for 5 minutes before slicing. Serve over pasta, creamy braised white beans, or potatoes, and top with extra sauce that collected in the pan.
Notes
- Calorie count includes 2% milk in the sauce.