If you’re anything like us, if it has chicken, we’ll take it. While good ‘ole fried chicken could never get old, switching it up every now and again is always kind of fun! When we want a little change, Chicken Spinach Roulade is what we turn to! Our beloved juicy chicken gets coated in a crunchy panko mix and is then wrapped around a savory, Italian-seasoned mushroom and onion filling. Served with a creamy, cheesy, homemade Alfredo sauce, Chicken Spinach Roulade makes us so excited to try something new!

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For the chicken:

  • 1 cup plus 1 tablespoon vegetable oil, divided
  • 1 cup onion, finely chopped
  • 1 cup brown mushrooms, finely chopped
  • 3 chicken breasts, boneless and skinless
  • 3 teaspoons black pepper, divided
  • 3 teaspoons salt, divided
  • 3 teaspoons Italian seasoning, divided
  • 1 cup baby spinach, chopped and divided

For the Alfredo sauce:

  • 3 tablespoons butter
  • 1/3 cup parsley, finely chopped
  • 3 tablespoons cream cheese
  • 2 teaspoons garlic powder
  • 1/2 cup milk
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon ground black pepper

For cooking:

  • 2 eggs, beaten
  • 1-2 cups panko breadcrumbs


Step 1 –Heat 1 tablespoon of the oil in a skillet over medium-high heat.

Step 2 –Add the onions and the mushrooms and cook, while stirring, about 2-3 minutes.

Step 3 –Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes.

Step 4 –Season both sides of each of the chicken breasts with 1 teaspoon each of the black pepper, the salt, and the Italian seasoning.

Step 5 –Place each chicken breast, one at a time, between 2 sheets of plastic wrap or in a plastic, resealable freezer bag.

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Step 6 –Carefully flatten the chicken breasts with a rolling pin or the smooth end of a meat mallet until they are approximately 1/4-inch thick and 6-inches wide.

Step 7 –Place each chicken breast on a new, separate sheet of plastic wrap and add 1/3 cup of the baby spinach on top of each breast.

Step 8 –Reserve 1-2 tablespoons of the mushroom and onion mixture and add 1/3 of the remaining mushroom and onion mixture on top of the spinach, on each of the chicken pieces, making sure to spread the filling evenly and leaving a 1/2-inch border around the edges.

Step 9 –Tightly roll the chicken into a log and then wrap the rolled chicken tightly in plastic wrap, grabbing both ends of the plastic wrap and rolling to twist them until extra tight. Use plastic clips to secure both ends.

Step 10 –Transfer the chicken rolls to the refrigerator and let them set, about 30 minutes-1 hour.

Step 11 –Preheat the oven to 375 degrees F.

Step 12 –Melt the butter in a nonstick saucepan over medium heat.

Step 13 –Add the chopped parsley and the reserved onion and mushroom mixture to the butter and cook until it sizzles and it becomes aromatic, about 2 minutes.

Step 14 –Add the cream cheese and the garlic powder to the mixture and cook, while stirring, about 1 minute.

Step 15 –Add the milk to the cream mixture and stir as the sauce forms a uniform texture.

Step 16 –Add in the parmesan and the black pepper to the cream mixture and cook, while stirring, until the sauce begins to thicken, about 1 minute.

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Step 17 –Remove the sauce from the heat and transfer to a clean bowl.

Step 18 –Take the chicken rolls out of the fridge and discard the plastic wrap.

Step 19 –Add the eggs to a shallow plate.

Step 20 –Add the panko breadcrumbs to a separate shallow plate.

Step 21 –Dip each chicken roll into the beaten eggs and then into the panko, rolling them to ensure they are fully coated.

Step 22 –Spray nonstick spray over the chicken rolls to ensure they end up with a golden-brown coating.

Step 23 –Place the chicken on a baking sheet and bake until the internal temperature reads 165 degrees F, about 25 minutes. Turn the chicken rolls over halfway through baking.

Step 24 –Serve the chicken with the sauce.