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spinach artichoke dip chicken rollatini

Spinach and Artichoke Dip Chicken Rollatini with Alfredo

Lisa Douglas
Pairing spinach and artichoke dip with chicken, alfredo sauce, and fettucini, makes this dinner a winner!
5 from 1 vote
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Servings 8 -10

Ingredients
  

  • 12-16 chicken tender cutlets pounded out like the dickens with a meat tenderizer
  • 3 eggs whisked
  • Seasoned bread crumbs in a bowl

Spinach Dip

  • 10-oz package frozen chopped spinach thawed
  • 1 can/jar of artichoke hearts chopped
  • ¼ cup mayo
  • ¼ cup sour cream
  • ¼ cup Parmesan cheese grated
  • 1 tsp minced garlic
  • ½ cup Mozzarella cheese shredded
  • 4 ounces 1/2 cup whipped cream cheese
  • Frank’s Red Hot sauce to taste 5-6 dollups is optimal
  • Seasoning to taste I use a tablespoon each of Mrs Dash Table Blend, Onion Powder, & Garlic Powder

Alfredo

  • 8 oz cream cheese whipped cream cheese works best
  • 2 cups milk
  • ½ cup parmesan
  • 1 teaspoon minced garlic
  • salt & pepper to taste

Instructions
 

For Spinach Dip filling

  • Place your sour cream, mayo, Parmesan, garlic, and seasoning in a bowl; whisk until well blended.
  • Blend in the cream cheese, Mozzarella cheese, adding in the thawed spinach slowly; cream all ingredients together to make a creamed spinach mixture.
  • Add artichoke hearts into creamed spinach, and blend together; taste and add seasoning or hot sauce as needed.

For Alfredo sauce (to be made when chicken is done baking)

  • In small saucepan, add milk and cream cheese, blending together until mixed (might be slightly lumpy).
  • Heat thoroughly until bubbly and lumps melt.
  • Add parmesan and garlic; season to taste.

Putting it all together

  • Spray a 9x13 baking dish with cooking spray.
  • On a large cutting board, lay chicken tenders out side-by-side.
  • Lay out a tablespoon of spinach mixture along the cutlets, rolling chicken into a roll, and fastening with toothpicks so they stay in place.
  • Dip each chicken tender gently into the egg wash (holding by its toothpick) and then into the breadcrumbs, lightly coating it with breading.
  • Lay into the sprayed baking dish one by one.
  • Cover with foil and cook until chicken is 180-degrees, about 30 minutes or so.
  • Take off foil, and let brown slightly on top.
  • Toss prepared pasta with most of the alfredo sauce, saving some to drizzle over top the chicken when serving.