| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, grated or minced
- Kosher salt and freshly ground black pepper
- 10 ounces sliced baby bella mushrooms
- 1/2 baguette, cut into 1/4-inch rounds
- 4 boneless, skinless chicken breasts, halved lengthwise and pounded 1/4 inch thick
- 1 cup grated mozzarella
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan
- 4 cups baby spinach
- 1 pound asparagus, steamed, blanched or sauteed, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.
- Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.
- Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper. Mix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling.
- Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45 minutes.
- Top the asparagus with any remaining compound butter and serve with the roll-ups.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 624 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 56 g |
| Cholesterol | 200 mg |
| Sodium | 927 mg |
Reviews
Used 2x basil and substituted Greek yogurt for mayo.
Very tasty – rich!! I added chipotles in adobo to the Mayo/cheese mixture. When we want to splurge this will be on the menu!
Loved this recipe. I added lots of fresh herbs to the butter and the cheese spread to make it more of an herb chicken. It turned out great. As others have said, don’t forget the bread as it adds a savory taste to it that is really yummy. The recipe takes a little time but worth it.
Delicious! The baguette soaks up the butter and juices so don’t skip that step. Kids and adults alike love how flavorful!
Delicious!!!! I almost skipped the step of adding the bread on the bottom… so glad I didn’t. That was just the icing on the cake. My husband said it’s his new favorite! Easy and adaptable.
Loved this recipe! Make sure to really pound the chicken, otherwise it doesn’t roll as easily.
OMG This was absolutely delicious! I will be making this again in the near future
These were definitely a hit last night. They were cheesy and crunchy(not overly). The butter mixture gave the baguettes the perfect touch. I used all the ingredients listed, however made some without mushrooms for the picky eaters. No leftovers . Definitely will make again.
These are beyond! So fun and SO scrumptious. I only had spicy mayonnaise, so I used that, and it added a definite kick. Loved the sneaky spinach. Was very excited to have a bit leftover for the next day’s lunch.