Hazelnut Chicken Rolls

Prep Time: 10 min
Cook Time: 45 min
Serves: 6

These breaded chicken rolls are elegant-looking and fun to make! The hazelnut-spinach filling makes for a memorable meal. Try serving with roasted root vegetables and a light green salad.


6 boneless, skinless chicken breast(s)
1 box frozen spinach
2 tbsp (30 mL) Parmesan cheese
1/2 cup (125 mL) hazelnuts, finely-chopped
1/4 cup (60 mL) whole wheat flour
1/2 tsp (2.5 mL) pepper, ground
1 egg(s), beaten
2 tbsp (30 mL) butter
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) dry white wine


1 Pound chicken breasts with a mallet until thin.
2 Cook spinach according to package instructions. Drain and press out as much liquid as possible.
3 Spoon some spinach and 1 tsp (5 mL) Parmesan cheese evenly on each breast. Roll up from narrow end, and fasten with a toothpick.
4 Combine hazelnuts, flour and pepper. Dip rolls into beaten egg, then nut and flour mixture.
5 Heat butter and olive oil in baking pan. Place rolls in a pan and bake at 375°F (190°C) for 45 minutes.
6 Transfer rolls to a heated platter and remove toothpicks. Add wine to the pan to loosen any browned bits.
7 Pour over chicken and serve.