Recipe: Cheesy Chicken Roll Ups

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I love making these Cheesy Chicken Roll Ups when entertaining guests because they can be quickly prepped the night before and thrown into the oven 30 minutes before the guests arrive. This gives me time to tidy up and relax the day of the party so I can enjoy my time with my guests even more.

These roll ups are stuffed with a flavorful filling made with cream cheese, Parmesan cheese, spinach and fresh herbs. The cheesy filling oozing out as you slice the chicken roll ups fresh out of the oven makes for fun presentation.

Spinach and Cheese Chicken Roll Ups

Filling:

4 oz cream cheese (room temperature)

2 oz shredded Parmesan cheese

¼ cup frozen spinach (thawed)

2 tablespoons fresh parsley

1 tablespoon dried oregano

1/2 tsp garlic powder

½ tsp onion powder

salt and pepper, to taste

2 lbs chicken breast

Marinade:

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

salt and pepper, to taste

Directions:

1. Mix all ingredients of the filling, except for the chicken breast, in a bowl until well combined. Set aside.
2. Butterfly your chicken breast – lay the chicken breast flat on your cutting board. Place your hand on top of the chicken breast with one hand, hold the knife with the other hand with the blade of your knife parallel to the cutting board, slice your chicken breast in half along the long side of the chicken breast. Do not cut all the way through to the other side. Open the chicken breast so it resembles a butterfly. *Note: You could purchase chicken breasts that have already been butterflied, or ask your butcher to do this step for you.
3. Place about a tablespoon of filling along the wider edge of the chicken breast in a log like shape.
4. Roll the chicken breast, top to bottom and secure with a toothpick. It will kind of resemble a croissant like shape. Place in a casserole dish.                                     
5. Mix all the ingredients of the marinade in a bowl. Pour over all the stuffed chicken breasts. Marinate for at least 4 hours for maximum flavor. *Note: you can also marinate the chicken breast prior to stuffing if you prefer to do so.
6. Bake in the oven at 375 degrees for 30 to 40 minutes, until the internal temperature reaches 165 degrees when checked with a thermometer.
7. Slice with a sharp knife on a cutting board and arrange on your serving platter. Enjoy!

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About the author: Rubina Umarji is the owner and executive cake artist of Rubina’s Cake Shoppe. After the birth of her son in 2009, she left her career in engineering to focus on her two passions: her family and her edible art. Since then, she’s had the opportunity to showcase cakes and gourmet confections to thousands of dessert loving clients as well as over 100 of Hollywood’s hottest stars and has had her cakes featured on television. Now her days are focused on teaching cake decorating classes to all ages. Her favorite students are her two children, ages 3 and 5. She frequently writes cake decorating tutorials and recipes on the Rubina’s Cake Shoppe Blog (www.rubinascakeshoppe.com/blog).