Equipment Needed
- Sharp chef’s knife
- Cutting board
- Mixing bowls (medium)
- Rubber spatula or spoon
- Plastic wrap or parchment paper
- Meat mallet or heavy rolling pin
- Toothpicks or kitchen twine
- Large oven-safe skillet (I use cast iron)
- Tongs
- Instant-read thermometer
Step-by-Step Instructions
First, we’ll get our chicken ready. Place each breast between two sheets of plastic wrap—this is crucial to prevent a flying chicken shrapnel situation, which I learned the messy way. Using the smooth side of a meat mallet (or a heavy rolling pin), gently pound each breast to an even ½-inch thickness. Don’t go crazy; you want them thin enough to roll but not so thin they tear. I like to pound from the center outward. Season both sides generously with salt and pepper and set them aside. While that rests, let’s make the filling that’s going to make this dish unforgettable.
The filling comes together in one bowl and is my favorite part to mix. In your bowl, combine the softened cream cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, onion powder, salt, and pepper. Use your spatula to mix until it’s beautifully combined. Now, fold in the chopped fresh spinach. The key here is to really get it evenly distributed so every bite has that pop of green. I use my hands sometimes to gently massage it in—it’s oddly satisfying! You’ll have a thick, fragrant, cheesy filling that you’ll want to eat with a spoon (I may have taste-tested more than necessary).
Now for the fun assembly. Lay your pounded chicken breasts flat. Divide the filling evenly among them, placing a hearty mound in the center of each breast. Carefully fold the sides of the chicken over the filling, then roll it up tightly from one end to the other, like a burrito. Secure the seam with 2-3 toothpicks. I learned to place them at a slight angle, which holds much better than straight in and out. Don’t worry if a little filling peeks out; we’ll seal it in the pan.(See the next page below to continue…)