fbpx Skip to content

Hazelnut Chicken Rolls

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


    6 boneless, skinless chicken breast(s)
    1 box frozen spinach
    2 tbsp Parmesan cheese
    ½ cup hazelnuts, finely-chopped
    ¼ cup whole wheat flour
    ½ tsp pepper, ground
    1 egg(s), beaten
    2 tbsp butter
    2 tbsp olive oil
    ¼ cup dry white wine

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    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.

    Nutrition Info

    Per 350 g serving Amount
    Protein66 g
    Fat21 g
    Saturated Fat5 g
    Carbohydrate8 g
    Fibre3 g
    Sugar1 g
    Cholesterol195 mg
    Sodium250 mg
    Per 350 g serving % Daily Value
    Vitamin A80
    Vitamin C25
    Vitamin B691
    Vitamin B1258