Cheesy Stuffed Chicken Rolls with Caramelized Onions
The first slice reveals the spiral – juicy chicken, jammy caramelized onions, and melted cheese. This 40-minute dinner looks like a project but comes together fast.
Equipment
- Large Cast Iron Skillet
- Baking Dish (8x8 inch)
- Meat Mallet or Rolling Pin
- Plastic wrap
- Toothpicks
- Instant-Read Thermometer
Ingredients
- 4 large boneless skinless chicken breasts (6-8 oz each)
- 2 large yellow onions, thinly sliced pole to pole
- 4-6 slices provolone or low-moisture mozzarella
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 3 tablespoons olive oil (divided)
- to taste salt and black pepper
- optional pinch red pepper flakes
Instructions
- Caramelize the onions: Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and a generous pinch of salt. Cook, stirring every 5 minutes, for 25–30 minutes until deep golden brown and jammy. If they stick, add a splash of water.
- Add spinach and garlic: Push onions to one side. Add remaining 1 teaspoon olive oil, garlic, and spinach. Cook just until spinach wilts, about 60 seconds. Stir together with onions and transfer to a plate to cool.
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap. Pound to ¼-inch thickness using the flat side of a meat mallet or a rolling pin. Even thickness is critical.
- Season and assemble: Season both sides of each cutlet with salt, pepper, and red pepper flakes if using. Lay a cutlet flat. Place 1–2 slices of cheese on top, leaving a 1-inch border. Spoon about 2 tablespoons of the onion-spinach mixture over the cheese and spread evenly.
- Roll and secure: Fold the short ends over the filling, then roll tightly from one long side to the other. Tuck in any filling. Secure with 3 toothpicks placed at an angle along the seam.
- Sear the rolls: Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add rolls seam-side down. Cook without moving for 2–3 minutes until deep golden brown. Turn and repeat on all sides to seal.
- Bake: Transfer rolls to a greased baking dish. Bake at 400°F for 15–18 minutes, until an instant-read thermometer inserted into the center registers 160°F (carryover will take it to 165°F).
- Rest and slice: Let rolls rest on a cutting board for exactly 5 minutes. Remove toothpicks. Slice crosswise into 1-inch rounds using a sharp knife. The spiral will reveal itself.
- Serve: Fan the slices on a plate, drizzle with pan juices, and serve immediately.
Notes
Key tips: Pound chicken to an even ¼-inch thickness for easy rolling. Don't overstuff – 2 tablespoons filling per roll is plenty. Use at least 3 toothpicks per roll, inserted at an angle. Let rolls rest 5 minutes before slicing to keep the cheese from oozing out. Store unsliced in the fridge for up to 4 days; reheat in a 350°F oven for 10 minutes. Freezing is not recommended.