Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    Chicken Spinach Roll Ups (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Melonie Katz.

    (Note: this recipe would normally use 16 frozen Pepperidge Farms pastry sheets which DO CONTAIN GLUTEN, so you need to find a gluten-free alternative for this, or simply skip this step in the recipe).

    Ingredients:
    8 skinless, boneless chicken breasts
    1 teaspoon salt
    ½ teaspoon pepper
    4 cups chopped fresh spinach (or 1 package frozen spinach, drained)
    1 medium onion, chopped
    2 tablespoons olive oil
    4 ounces cream cheese (same as ½ block)
    ½ cup crumbled feta cheese
    ½ cup shredded cheddar cheese
    1 egg yolk, slightly beaten
    1 tablespoon gluten-free flour or gluten-free baking mix

    Directions:
    Beat the chicken breasts into thin cutlets and flatten. If chicken breasts are somewhat thick, use a good knife and cut the chicken breast in half, forming a pocket. Be careful not to cut the chicken breast in half. You will end up being able to open the chicken breast like opening a book... so youll end up with a very large, but thin chicken breast. Do this for each chicken breast & set aside.

    Sauté spinach & onion in oil until onions are tender & translucent. Remove from heat. Toss in all cheeses, egg, and gluten-free flour into pan and stir well.

    Put about an ice cream scoop size dollop of spinach/chicken/gluten-free flour mixture on each chicken breast and spread somewhat thin. Then roll each chicken breast into a roll that resembles a pastry roll.

    If you have a gluten-free pastry alternative, you will then wrap each chicken roll up in the gluten-free pastry, tucking the sides/ends under. Continue to wrap the remaining chicken breasts. Butter your casserole dish & line up the chicken roll ups in the pan, seam side down.

    Bake at 350F degrees for 40 minutes. These can be made a day or two ahead of time, then just pop in the oven before your guests arrive (If you skip the step with the pastry sheets, you can try securing the chicken roll ups with toothpicks, and then remove them prior to serving).


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

×
×
  • Create New...