These chicken rolls are sure to be your family’s new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside for a complete meal!

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 97%

Nutrition

1714 cal • 90g protein • 168g carbs • 83g fat

Tags

[North American] • [Dinner] • [Lunch] • [Under 1 Hour] • [Meal]

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 teaspoons pepper, divided
• 1 tablespoon onion powder
• 4 teaspoons kosher salt, divided
• 1 tablespoon garlic powder
• 8 ounces baby spinach
• 1 cup sun-dried tomatoes
• 2 cups peanut or canola oil
• 2 cups panko bread crumbs
• 4 large eggs, beaten
• 1 cup all-purpose flour
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 2 medium shallots, diced
• 2 cups baby spinach
• 1½ tablespoons sun-dried tomatoes, chopped
• ¾ cup diced tomatoes
• 2 cups heavy cream
• 1 tablespoon all-purpose flour
• 1½ teaspoons kosher salt
• 1 teaspoon pepper
• ¾ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 4 cups cooked spaghetti noodles
• 4 cups lightly dressed green salad

Instructions Preview

1. Make the chicken rolls: Butterfly the chic…
2. Place a chicken breast between 2 sheets of…
3. Remove the top sheet of plastic wrap and p…

…and 8 more steps

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Recipe by: Katie Aubin • From: Tasty