Chicken Holiday (in honor of my husband who would eat this every night!)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 10.9 g
  • Cholesterol: 59.3 mg
  • Sodium: 275.1 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 23.3 g

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This is an easy weeknight dinner that is also great for company! If you are short on time you can roll the chicken the night before and refrigerate. Serve with wild rice and a salad. This is an easy weeknight dinner that is also great for company! If you are short on time you can roll the chicken the night before and refrigerate. Serve with wild rice and a salad.
Number of Servings: 4


    -4 boneless/skinless chicken breasts, pounded thin
    -1 cup baby spinach leaves
    -4 TBS (more or less to taste) gorgonzola cheese
    -salt and pepper to taste
    -flour for dredging
    -1 TBS olive oil
    -1/2 cup low sodium chicken broth
    -1/2 cup white wine**

    Special tools:
    -plain wooden toothpicks (no colors)
    -heavy cast iron pan works best

    **this is optional. You can use water or more broth if you prefer. If you do use wine a good unoaked chard works well. Make sure it is of a level that you would drink it. Do not use "cooking" wine


If you bought whole breasts you will want to split them and then pound thin. For faster preparation you can buy chicken "cutlets" which will all ready be thin/flattened.

This sounds like a lot of steps but it really goes fast! I make this at least once a week

1) Pat chicken dry and season with S/P
2) Place a thin layer o baby spinach on the first breast.
3) Top spinach with a TBS of cheese
4) Add another thin layer of spinach
5) Roll chicken up, using your fingers to keep the filling intact. Secure with toothpicks and put aside/
6) Repeat with 3 other chicken breasts

(chicken can be covered and refrigerated at this point to be cooked the next night)

7) put flour on a plate and season with S/P
8) heat skillet over med high heat. When hot add olive oil
9) dredge breasts in flour, using your hands to get areas blocked by tooth picks
10) add floured breasts to hot skillet end brown well on as many sides as possible (tooth picks will get in the way)
11) Once brown on all sides add the broth. Depending on the size of your skillet you may need more or less. The liquid should NOT cover the chicken but basically just cover the bottom about a 1/4 up the sides.
12) Cover and turn heat to low and let chicken simmer for 10-20 minute or until chicken is cooked thru, spinach is wilted and cheese melted.
13) remove chicken form pan and cover loosely with foil.
14) deglaze the pan with the white wine, make sure to scrape up the brown bits and let cook down to a med. thick sauce. Serve this over the chicken.

This recipe makes 4 servings. it can easily be divided or doubled.

Number of Servings: 4

Recipe submitted by SparkPeople user HOLLYBEARSMOM.

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Member Ratings For This Recipe

  • I tried to flatten the chicken breasts but they crumbled into parts. So I decided to make pan fried chicken bits and make the spinach on the side sauteed with garlic and cooked turkey bacon crumbled in. Also added garlic powder, oregano, and breadcrumbs to whole wheat flour for coat. No cheese. - 12/13/10

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  • Very good, but mozerella is my choice. - 12/22/09

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  • That cheese was just to much for me to stomach, i think next time i will use mozzarella - 12/23/08

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  • This is easier than it sounds.I just used more broth instead of wine. Next time I think I'll make some home made bread to go with it.It turned out very well.Very tender. - 12/20/08

    Was this review helpful?   yes  No
  • very tasty but next time i might try a different cheese - 2/25/08

    Was this review helpful?   yes  No
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