How do you give your kids a vote in meal planning? I mean, aside from pizza, burgers, chicken tenders…cereal. Easy! You give them one of your cookbooks and let them pick something out. While that could possibly spell disaster, that’s what I did with Cole last night. He flipped through a couple of books and I told him to flag one meal that looked good to him. For whatever reason, the quirky little guy chose some kind of complicated stuffed pork loin that looked way too complicated to make. I didn’t let him know that though and went with it. However, I bypassed the pork loin and went with chicken instead and created this Easy Stuffed Rolled Chicken.
I feel like we run into a food rut sometimes, so putting this in his hands was the best idea I have had in a long time. It turned out so good and I was happy to change things up a bit. And boy was this incredibly easy to make. Seriously. I kept it really simple and made sure it was something we would all enjoy. Some fresh spinach, some bacon, cream cheese (instead of ricotta – picky people here), a little salt and Parmesan, rolled into flattened chicken, breaded and tossed in the oven. I topped it with some marinara and then sprinkled it with mozzarella cheese. See? Simple! And oh so good.
The fun part for me was not only letting Cole pick out the meal, but letting him help me with it. He pounded the chicken, threw the spinach, cream cheese and bacon in the food processor, helped me roll the chicken, and turned on the oven for me. I think if you show your kids how easy, creative and fun cooking can be, that’s something they will take pride in and carry into adulthood. And with that, healthier food choices will probably follow.
Easy Stuffed Rolled Chicken
By May 15, 2014Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
How do you give your kids a vote in meal planning? I mean, aside from pizza, burgers, chicken tenders...cereal. Easy! You give them …
- 4 4oz. chicken breast, flattened to 1/4 inch thickeness
- 4-5 pieces bacon
- 12 oz. spinach, stemmed
- 4 oz. cream cheese, softened
- 1/4 cup grated parmesan
- 1/2 teaspoon kosher salt
- 2 cups marinara sauce, store bought or homemade
- 1 1/2 cups Mozzarella Cheese
- 2 egg whites
- 1 1/2 cups bread crumbs (regular or Italian style)
- Preparation: Heat oven to 425 degrees F. Cover the bottom of a casserole pan with non-stick spray. Season both sides of flattened chicken with salt and pepper.
- Place bacon in skillet over medium heat and cook until crisp. Remove bacon. Set aside 15-20 large spinach leaves, add the remaining spinach into skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
- Transfer wilted spinach into a food processor bowl and add in cream cheese, parmesan, bacon and salt Process mixture until just smooth.
- Place reserved spinach onto chicken and place 2 tablespoons of mixture on top and spread to an even thin layer. Roll up chicken, dip it in egg white and roll it in bread crumbs. Transfer chicken rolls seam side down to casserole pan. Bake for about 25-30 minutes. Remove from oven. Layer with marinara sauce and sprinkle with mozzarella. Transfer casserole pan back to oven and broil for 2-3 minutes or until cheese melts.
- **Notes** (1) You can use frozen spinach, but it's more of a hassle as you'll need to thaw and drain it well. (2) Optionally, you can skip the bacon, but it adds a lot of flavor so try not to. (3) You can also skip the breading. If you use the breading and see that it still dry prior to adding the marinara, just melt some butter and brush it right on the bread crumbs and it will crisp up.
- Course: Entrée