Rolled Chicken Breast with Creamy Vegetables
Thin chicken cutlets are rolled around vegetables and baked, then paired with mushrooms, peppers, and spinach in a cool lemon-yogurt cream.
By Moow Editorial ·
- Pound chicken to an even thickness so the rolls cook at the same rate.
- Stir yogurt into the vegetables off the heat to keep the sauce creamy.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 25 minutes
- Cook time: 32 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 350 kcal
- Protein: 55 g
- Carbohydrates: 17 g
- Fat: 8 g
- Sodium: 351 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/2 lb (680 g) raw boneless, skinless chicken breast, sliced into 4 thin cutlets
- 1 1/8 lb (500 g) white mushrooms, sliced
- 2 large (320 g) red bell peppers, thinly sliced
- 8 packed cups (240 g) baby spinach
- 1 2/3 cups (400 g) nonfat plain Greek yogurt
- 1/4 cup (60 g) fresh lemon juice
- 1 tablespoon (14 g) olive oil, divided
- 3 cloves (9 g) garlic, finely grated
- 1 tablespoon (3 g) fresh thyme leaves
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat half the oil in a 6-quart Dutch oven. Cook the mushrooms and peppers with the garlic, thyme, and salt until tender and their moisture has reduced, 8 to 10 minutes. Fold in the spinach until wilted, then transfer to a bowl.
2. Heat the oven to 400°F (205°C). Pound the chicken cutlets to an even 1/4-inch thickness and season with black pepper. Divide one-third of the vegetables among the cutlets, roll tightly, and place seam-side down in a baking dish brushed with the remaining oil.
3. Bake until the center of every chicken roll reaches 165°F (74°C), 20 to 25 minutes. Rest for 5 minutes.
4. Gently rewarm the remaining vegetables until steaming, remove from the heat, and fold in the yogurt and lemon juice. Spoon the creamy vegetables onto four plates and top with the chicken rolls.
Sources
Contains milk. Cook every chicken roll to 165°F (74°C), keep raw poultry away from the cooked vegetables and yogurt, and refrigerate leftovers within 2 hours.