I have posted this recipe in the past and it is AMAZING, but I think this recipe just got a little bit better. For the most part, my family and I are vegetarians, but we very occasionally eat natural chicken from a local farm here in Colorado. This Mozzarella, Sun-Dried Tomato Chicken recipe has come across our dinner table many times, but this time my mother-in-law suggested turning the “Mozzarella, Sun-Dried Tomato and Spinach Stuffed Chicken” recipe I posted earlier, into “Roll-Ups.” And wow, it really made a difference on the amount of flavor you get in each bite. This recipe is hearty, savory, cheesy and full of mouth-watering goodness.
The idea of turning this recipe into “roll-ups” was brilliant! The kind of chicken breasts we buy are fairly small so they can be pretty difficult to stuff – even closing the flaps with toothpicks didn’t keep everything from falling out. Making the chicken breasts into roll-ups helped the “stuff” inside to stay contained and it made for a more even distribution of “stuffing” in each bite. When the chicken breasts are stuffed, there is a thick part of chicken along the back side that doesn’t have all the flavors of the cheese and sun-dried tomatoes, so turning them into roll-ups fixed this problem.
So I took a rolling pin to the chicken breasts to flatten them out. 🙂
The first step to these Chicken Roll-Ups is to lather the chicken breasts with the homemade Italian dressing. Next, put a layer of mozzarella cheese, sun-dried tomatoes, and spinach on top.
Then, roll the chicken breasts up, close them with two toothpicks, and saute them in a pan for about 3 minutes on each side. Lastly, put each chicken breast on a baking sheet and bake at 350 degrees for about 10 minutes, or until they are cooked all the way through.
These taste awesome. This recipe has been floating around Facebook for a while and I am so glad I have had the opportunity to make it so many times now. And throwing a little twist on it, makes it even better 🙂
If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
Mozzarella & Sun-Dried Tomato Chicken Roll-Ups
These chicken roll-ups are stuffed with mozzarella cheese, sun-dried tomatoes and spinach. Each roll-up is smothered in a homemade Italian dressing that makes each bite juicy and full of flavor. These are so easy to make and they cook quickly. Serve these chicken roll-ups at a dinner party for a fool-proof, delicious meal that takes less than 30 minutes to make!
- 6 oz small chicken breasts 4 pieces, boneless and skinless
- 1 cup sun dried tomatoes oil packed
- 4 slices mozzarella cheese or other melting cheese of choice
- 4 oz fresh spinach
- 2 tsp olive oil
- 3 T Dijon Mustard
- 3 T white wine vinegar or lemon juice
- 1 t sugar
- 1 1/2 T olive oil
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper
Preheat oven to 350F.
Whisk together the Italian Dressing ingredients in a bowl.
Put chicken breasts, 2 at a time, in a large freezer Ziploc bag. Use a rolling pin, carefully flatten each chicken breast. Be careful not to flatten each breast too thin so that it tears.
Place each flattened chicken breast on a cutting board and coat the top surface of the chicken with the Italian Dressing.
Place a slice of cheese, some sun dried tomatoes, and a few spinach leaves onto the center of each chicken breast. Roll up each breast, carefully making sure the ingredients stay inside, and close the roll-ups with two toothpicks.
Heat oil in a skillet over medium-high heat. Add chicken and cook for 2-3 minutes on each side, or until golden.
Transfer the chicken to a baking sheet and place in the oven. Cook for about 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. Rest for 3 minutes before serving. Enjoy!