Chicken Roll Ups - Quick and easy with a lovely cream sauce. Very delicious!

Chicken Roll Ups - Quick and easy with a lovely cream sauce. Very delicious!

Peggy loves to cook! She's always coming up with great flavours for her dinners and her Chicken Roll Ups are no exception.

They're full of flavour, and the filling is simply wonderful.

Here, Peggy has served her chicken with a Hollandaise Sauce and Mushroom Pilaf Rice. Truly a wonderful dinner and very easy to make yet looks a million dollars!

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Recipe from Peggy Mitchell

Prep Time: 10 minutes

Cook Time: Approx 30 minutes

Yield: Makes 10 Roll ups

Ingredients

10 chicken cutlets 1/4 inch thick
Olive oil
Garlic and onion powder
Paprika
Black pepper & Salt to your liking

The Filling:

1 lb of baby spinach
1 lb of button mushrooms
1 lb of asparagus
1 lb of mixed shredded cheese ( I used mozzarella and parmesan)

The Hollandaise Sauce
Peggy used a ready made package. If you would like to make your own, we've got a lovely Creamy White Wine Sauce in our Chicken Stroganoff recipe. It's easy to make too!

For the Mushroom Pilaf Rice

1 can of cream of mushroom soup NO MILK added

Instructions

1. Lay out the chicken cutlets, if they are a little thick, use a meat mallet and bash them a little so they are even thickness to 1/4 inch.

2. Divide the vegetables into the cutlets and roll them, then use some kitchen string to tie them secure. Place the rolls on a lightly greased baking pan / casserole dish, seam side down then sprinkle the seasonings over them and bake for approximately 30 minutes at 350F.

3. Whilst the chicken is cooking, make up the Pilaf rice and Hollandaise sauce.

For the pilaf rice, just boil the rice pilaf and add one can of cream of mushroom soup NO MILK added.
For the hollandaise sauce, follow the package instructions or the link to the recipe in the ingredients section.
Remove the string from the chicken and serve on warmed dinner plates and enjoy!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Chicken Roll Ups - Quick and easy with a lovely cream sauce. Very delicious!

Chicken Roll Ups
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 10 rolls
Ingredients
  • 10 inch chicken cutlets 1/4 thick
  • Olive oil
  • Garlic and onion powder
  • Paprika
  • Black pepper & Salt to your liking
The Filling:
  • 1 lb of baby spinach
  • 1 lb of button mushrooms
  • 1 lb of asparagus
  • 1 lb of mixed shredded cheese I used mozzarella and parmesan
The Hollandaise Sauce
  • Peggy used a ready made package. If you would like to make your own click HERE for a recommended recipe
For the Mushroom Pilaf Rice
  • 1 can of cream of mushroom soup NO MILK added
Instructions
  1. Lay out the chicken cutlets, if they are a little thick, use a meat mallet and bash them a little so they are even thickness to 1/4 inch.
  2. Divide the vegetables into the cutlets and roll them, then use some kitchen string to tie them secure. Place the rolls on a lightly greased baking pan / casserole dish, seam side down then sprinkle the seasonings over them and bake for approximately 30 minutes at 350F.
  3. Whilst the chicken is cooking, make up the Pilaf rice and Hollandaise sauce.
For the hollandaise sauce, follow the package instructions or the link to the recipe in the ingredients section.
  1. Remove the string from the chicken and serve on warmed dinner plates and enjoy!
Chicken Roll Ups - Quick and easy with a lovely cream sauce. Very delicious!

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