Main Course Recipes

Spinach and Cheesy Chicken Roll-Ups

Spinach and Cheesey Chicken Roll-Ups


Admit it.  Unless it’s fried, chicken is pretty boring.  Or as I like to say, BOOORING.

I can’t help myself from going off on a little Emily side tangent here: Using the proper pronunciation of the word ‘BOOORING’ is always key. Make sure your voice is low, and then say those two words.  BOW, (with an up voice inflection)  then RING (with a downward voice inflection).  Got it?  Good.

Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups


Now that I’ve taught you the properly cool way of saying BORING, know that this chicken dish will never be described as such.  It’s far too exciting, interesting, and tasty.  Chicken cutlets stuffed with a combination of spinach, feta, ricotta, parmesan, herbs, onion and garlic, then breaded and baked until golden brown.  Wonderful for a Tuesday night, or for a dinner party.  Serve along side a large salad or on a bed of couscous.  Chicken is one of my standby ingredients.  This is a great way to utilize a standby in a creative (did I mention healthy?) way.

Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups


Forget the old baked, BOOORING chicken breasts (you better have said it properly there). Give these FUN roll-ups a try!


  • Cooking spray
  • 2 tsp olive oil
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 tsp salt, plus more for seasoning chicken
  • Freshly cracked black pepper
  • 6 chicken breast cutlets (or 3 chicken breasts cut in half horizontally and pounded thin)
  • 2 eggs
  • 1 tbsp water
  • 1 cup seasoned breadcrumbs


  1. Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Heat the olive oil in a  saute pan over medium heat.   Add onions and garlic and cook about 3 minute until onions become translucent.  Add spinach, parsley, dill, 1/4 tsp kosher salt, freshly cracked black pepper, and cook until heated through.  Remove from heat and allow to cool.  Once cooled, mix in the feta, ricotta and parmesan cheese.
  3. Season chicken cutlets lightly with salt and freshly cracked black pepper to taste.
  4. Place about 1/3 cup of spinach mixture in the center of the chicken and roll tightly.  Lay the chicken seam side down on a piece of parchment paper.  Repeat with the remaining chicken.
  5. Whisk the eggs and water together in a small bowl with a pinch of salt.
  6. Place the breadcrumbs in another bowl.
  7. Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the prepared baking sheet.
  8.  Lightly spray the top of the chicken with cooking spray.  Bake 25-28 minutes or until cooked through.

Servings: 4-6 (Serving size: 1-2 stuffed chicken breast)

Note: 1 chicken roll-up satisfies me, but my guys eat 2.

Appetizers, Vegetarian Recipes

Baked Brie with Sun-Dried Tomatoes and Thyme

Baked Brie


Appetizers for dinner.  Appetizers for dinner!!!  Little nibbles of deliciousness throughout the evening.  When dinner is done “appetizer style,” I’m happy.  Paired with a glass of red wine, appetizers for dinner can’t be beat.

I love this healthier take on baked brie.  This recipe ditches baked brie’s typical buttery filo or puff pastry shell, saving on unnecessary calories.  (Not to be confused with lack of flavor.)  Brie, garlic, sun-dried tomatoes, and fresh thyme melt together in this super savory harmonious dip.  Slather by the spoonfuls onto crusty bread.  YUM!

Don’t forget the wine!

Baked BrieBaked BrieBaked Brie



  • 12-16 oz wheel of brie cheese, rind removed and cut into 1 inch cubes
  • 2 tsp garlic, finely chopped
  • 1 tsp fresh thyme, leaves stripped from stem and chopped
  • 1 cup sun-dried tomatoes packed in oil, drained very well and chopped (note: after draining your tomatoes, lay them on a paper towel and blot to remove excess oil)
  • 1/2 tsp fresh cracked black pepper
  • Baguette toasts or crackers for serving


Pre-heat oven to 350 degrees.  Combine all ingredients into a small 1 qt baking dish.  Bake for 12-15 minutes until bubbling on the edges and heated through.  Serve immediately with baguette toasts or crackers.

Note: Dish best served piping hot out of the oven.

Baked Brie