Spinach and Cheese Chicken Roll

Made  times

"I had to create a meal in a pinch using healthy ingredients that my three-year-old, Tarynn, would enjoy. Lo and behold, this roll was created and it was an instant success! Tarynn ate it all!"
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55 m 4 servings yields 4 Servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Pre-heat the oven to 350*.
  2. In a bowl, combine the egg white with 1/4 cup milk and stir.
  3. Dip chicken breasts in the egg and milk mixture and then coat the breasts with the bread crumbs, making sure that the entire breast is coated.
  4. Lay the chicken breasts out on a greased pan.
  5. In a mixing bowl, combine ricotta cheese, mozzerella cheese and egg yolk and add a pinch of salt and pepper to taste.
  6. Place a thick layer of the cheese mixture on top of the chicken breasts.
  7. Seperate the spinach into 4 equal parts and spread on top of the cheese mixture.
  8. Using your hands, fold the chicken into a loose roll and secure with toothpicks to hold.
  9. Place the chicken rolls in the oven and bake for 40 minutes or until the chicken is cooked through.
  10. While the chicken is baking, place the tomato soup in a pot on the stove.
  11. Over medium heat, add the remaining 3/4 cups milk, parmesean cheese, flour, pinch of salt and pepper, and fresh basil to taste and mix thoroughly.
  12. Allow the sauce to come to a boil and simmer until the chicken is done.
  13. Serve the chicken over pasta and pour the sauce over the entire dish.
  14. Enjoy!