Ingredients

The following ingredients have 1 Servings
  • 12 oz skinless boneless chicken breast (three 4-oz breasts)
  • 6 oz baby spinach
  • 12 oz asparagus
  • 2.5 oz walnuts
  • 14 oz crimini mushrooms
  • 1.5 oz mozzarella cheese
  • 2 oz cream cheese
  • 5 cloves garlic
  • 3 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 2 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 tbsp olive oil
  • 1 tbsp parsley

Instruction

  • Split the chicken breasts into wide, but thin slices. Season both sides with ¼ teaspoon of salt, ⅛ teaspoon of pepper, and ½ teaspoon of Italian seasoning.
  • Heat a non-stick pan over medium heat, then add spinach, ½ tablespoon of olive oil, and garlic. Stir fry.
  • When the spinach looks wilted, pour into a sieve to remove excess water.
  • Spread the spinach over the slices of chicken. Spread the cream cheese, mozzarella, and 1 oz walnuts in a thin, even layer on top.
  • Roll the slices up, secure with toothpicks, then roll them through a shallow plate of flour.
  • Heat a cast-iron pan over medium heat. Add 1 ½ tablespoons of olive oil and 1 tablespoon of butter. Sear the chicken rolls with garlic cloves until golden brown.
  • Stir fry mushrooms and asparagus with 1 tablespoon of butter in the same pan over medium heat for about 5 minutes. Season with the remaining salt, walnuts, pepper, and Italian seasoning.
  • Bake the chicken and vegetables in the oven for 15 minutes, then take them out and remove the toothpicks.
  • Slice the chicken breasts and serve with the baked vegetables.