Chicken Rolls with Spinach Cream Cheese in Mushroom Cream

5 from 5 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 169 kcal


  • 4 thin Chicken breast fillets
  • 4 slices South Tyrolean bacon
  • 4 Medallions Frozen spinach
  • 100 g Cream cheese
  • 400 g Mushrooms
  • 300 ml Cream
  • 200 ml White wine
  • 2 tsp Chicken broth instant
  • 1 tbsp Olive oil
  • Salt
  • Pepper from the grinder
  • Thyme
  • Rosemary


  • Let the spinach thaw, squeeze it out and fry briefly in a little olive oil. Stir in the cream cheese, a little thyme and rosemary.
  • Wash the chicken breast fillets and pat dry, pat a little flatter between two layers of foil, season with salt and pepper. Spread the spinach cream cheese on the meat. Roll up the meat into roulades, wrap the bacon and secure with a wooden skewer. Heat the oil in a pan, fry the roulades all over, remove from the pan.
  • Clean, trim and halve the chma pignons. Fry in the remaining frying fat until golden brown. Deglaze with white wine, cream and 100 ml of water. Season with chicken broth. Put the roulades in the sauce and stew for about 20 minutes.
  • Roasted potatoes taste great with this. Instead of chicken, turkey meat is also suitable. As a variant: add chopped dried tomatoes to the filling.


Serving: 100gCalories: 169kcalCarbohydrates: 1.5gProtein: 4.3gFat: 14.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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