Stuffed Ground Chicken Roll with Spinach and Mushrooms

This stuffed ground chicken roll is a show-stopping centerpiece that is surprisingly simple to make. A tender, well-seasoned chicken log is filled with creamy cheese, golden mushrooms and wilted spinach, then roasted until juicy — a high-protein dinner that slices beautifully for family meals or meal prep.

Ingredients

• 1 kg (2.2 lb) ground chicken
• 2 eggs
• 2 onions, pureed in a blender
• 2 bunches fresh spinach
• 3-4 garlic cloves, minced
• 20 g (0.7 oz / 1 1/2 tbsp) butter or 2 tbsp olive oil
• 5-6 tbsp cream cheese
• 7-8 mushrooms, sliced
• Salt and black pepper, to taste
• Broth, for basting

Instructions

1. Mix the ground chicken with the eggs, pureed onion, salt, and pepper; knead well and beat the mixture until firm.
2. For the filling, dice one onion and saute it, then add the mushrooms with a pinch of salt and cook until golden.
3. Saute the garlic in butter, add the chopped spinach, and cook for a few minutes until wilted.
4. Spread the chicken mixture into a rectangle on parchment paper.
5. Spread with cream cheese, then layer the mushrooms and spinach.
6. Roll up tightly into a log.
7. Prick all over with a fork, cover with parchment, and roast at 180 C (350 F) for 30 minutes.
8. Remove the parchment, baste with broth, and roast uncovered for another 7-10 minutes.

Tips

• Beat the chicken mixture well so the roll holds its shape and slices cleanly.
• Roll firmly with the help of the parchment paper to avoid air pockets in the filling.
• Let the roll rest for a few minutes before slicing so the juices settle.

Nutrition: per 100 g: 138 kcal, protein 16.2 g, fat 7.1 g, carbs 2.1 g

For more chicken dinners, try this Orange-Marinated Chicken Skewers, the Chicken and Mushroom Julienne or Chicken and Broccoli Patties. For safe poultry cooking guidance, see USDA, and find more roast ideas at Allrecipes.