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Tender chicken breasts wrapped around a hearty combination of fresh spinach, sautéed mushrooms, and a sweet-tangy maple-mustard glaze—this dish offers incredible flavor in each bite. It’s perfect for a dinner party or a weeknight treat when you’re craving something a bit more special.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme (optional)
- Salt and pepper, to taste
- Toothpicks or kitchen twine
Instructions
Begin by heating a tablespoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and let them cook until they release their moisture and turn golden brown, about six to eight minutes. Stir in the minced garlic briefly, just until fragrant—about 30 seconds—then toss in the fresh spinach. Cook until the spinach wilts, and season with a pinch of salt and pepper.
In a small bowl, whisk together the maple syrup, Dijon mustard, and thyme (if using); set aside. Lay out each pounded chicken breast on a flat surface, smooth side down, and lightly season with salt and pepper. Spoon the mushroom-spinach mixture down the center of each piece, then carefully roll up the chicken. Secure with toothpicks or kitchen twine.
Warm the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the roulades seam side down in the skillet and sear on all sides, about two to three minutes per side, until lightly browned. Reduce the heat to medium, then drizzle half the maple-mustard mixture over the chicken. Use a spoon or brush to coat the roulades evenly.
Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15 to 20 minutes, or until the chicken is cooked through. If you prefer an extra layer of glaze, drizzle the remaining sauce over the chicken in the last five minutes of baking. Let the roulades rest for a few minutes before slicing, so the juices redistribute evenly.
Serve the chicken roulade in thick slices, showing off the colorful spinach and mushrooms spiraled within. A side of roasted potatoes, steamed vegetables, or a leafy green salad complements this dish perfectly.
This recipe is an ideal pick when you need something delicious and slightly indulgent. The maple and mustard provide an unexpected sweetness and tang that pairs beautifully with the earthiness of the mushrooms and spinach. If you’d like a leaner version, swap in turkey cutlets, and feel free to play with additional fillings—sun-dried tomatoes or crumbled feta can add a fresh twist. It’s a great, versatile meal for busy families or even for a date night at home, proving that a little extra care (and a touch of sweetness) goes a long way.
