Grilled Chicken Rolls with Spinach and Artichokes

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 454, total fat 21 G., saturated fats 7 G., proteins 59 G., carbohydrates 5 G., fiber 2 G., cholesterol 191 mg, sodium 719 mg, sugar 1 G.

The tender chicken breast in this recipe makes the perfect shell for the spinach, artichoke, and cheese filling, as its neutral flavor doesn't overpower the rich flavor of the filling, while the grilling adds a delicious smoky note. The result is very filling and juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 200g each)
Half a 140g package of soft cheese with garlic and herbs
1 canned artichoke heart, chopped
1.5 tbsp chopped fresh parsley
1.5 tbsp chopped fresh dill
1 teaspoon grated lemon zest + 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
2 cups spinach leaves, stems removed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken cutlets, Artichokes, spinach, cheese, dill

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Prepare the chicken:

Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, but not all the way through; open the breast like a book. Cover with plastic wrap and pound to a thickness of 1 cm.

Prepare the filling:

In a bowl, combine the cheese with garlic and herbs, artichoke hearts, parsley, dill, and lemon zest. Combine the lemon juice and olive oil in a separate bowl and season with salt and pepper.
Season the chops on both sides with salt and black pepper and brush with half the lemon oil; top with the spinach. Arrange the filling on top, leaving a 2 cm border around the edges. Roll the chicken up to the pointed end; tie with 3 pieces of kitchen string. Brush with the remaining lemon oil.
Brush the grill grate with olive oil. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the string and slice the rolls.