Healthy Spinach Chicken Roll

by Katrina - The Organised Housewife

My local butcher sells a really yummy spinach, cream cheese and bacon chicken roll wrapped in puff pastry, it is very yummy, but pricey and not so healthy.  I love buying things like these that I can purchase, pop in the oven for 30 minutes, make a few veges and dinner is done, a simple meal, but being that I am on my weight loss mission I’m trying to find healthier alternatives.  And… I have always looked at the butchers chicken rolls thinking I can make it myself.  So I gave it a go….

It didn’t take very long at all to prepare, about 10 minutes. But the key to this meal is to prepare it around 3pm so that you can put it in the freezer to set for 2 hours then pop in the oven to cook for another 45 minutes.  It tasted delicious and was ubber healthy.

The chicken roll wasn’t really browned on the outside, next time I might brown it in a frypan before adding into the oven.



Spinach Chicken Roll

  • Author: Katrina
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 5
  • Category: [url href=""]Chicken[/url]


  • 800g chicken breast
  • pepper
  • 200g low fat cream cheese
  • 150g fresh spinach


  1. Mince the chicken breast with some sprinkles of pepper in a food processor
  2. Lay out a large piece of cling wrap on a baking sheet
  3. Spread chicken evenly onto cling wrap in a rectangle, till 5-7mm thick.
  4. Spread cream cheese over chicken then lay spinach on top
  5. Start rolling the chicken from the longest side using the cling wrap to hold it all together. Roll tightly. Remove the cling wrap as you are rolling as you don’t want this wrapped up with the chicken
  6. When the roll is complete tightly wrap it in cling wrap and place in the freezer for 1.5-2 hours to help it hold its shape while cooking
  7. Remove cling wrap, place on baking tray and cook in a preheated 180C oven for approx 45-55 minutes
  8. Check that centre is cooked, depending how thick you made the roll it may need longer cooking time.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!


You may also like


kath September 7, 2013 - 10:18 AM

instead of browning in the pan, you could spray with oil and sprinkle some seasoning over the top too! or roll in buttered bread crumbs.

Ally September 7, 2013 - 11:53 AM

Looks amazing. Perhaps throw in some garlic and onion into the cream cheese too. I’m going to have to try this too. Thank you.

Katrina September 27, 2013 - 8:30 AM

My mouth is watering that sounds delicious Ally!

Maryandlil September 8, 2013 - 12:03 PM

yum that looks delicious!

Gayle September 9, 2013 - 9:19 AM

I made something similar a few weeks ago without the cream cheese, but instead of a roll I make it in a loaf tin like a meatloaf. I put prosciutto in the base, then half filled with chicken breast mince, then a layer of garlicky baby spinach, then more chicken mince. It was great. I served it withc pureed roasted capsicum, next time I’ll probably put a layer of roasted capsicum in it.

Gayle September 9, 2013 - 9:21 AM

I just realised after seeing my picture, I also put sauteed mushrooms and leek in it.

rachel September 10, 2013 - 7:19 PM

How long do you bake it for Gayle? The same sort of timing as Kat, 40-45 mins at 180?
Thanks, R.

Penny Davidson September 9, 2013 - 9:29 AM

My 9yo daughter helps me make something similar but we take thin slices of chicken breast, spread cream cheese in the middle, add some apricots (canned or dried, we’ve even put craisins and macadamias in the middle) roll up the breast then wrap it in a folded sheet of filo pastry and bake at 180 for 15-20mins. We make enough for a couple of meals and freeze the others. The pastry round the outside is a favourite in this house and much lower in fat content than puff pastry (although I made them with puff the other day and the kids loved them)

Katrina September 27, 2013 - 8:28 AM

that sounds really good Penny!

Sheridan Ridley September 9, 2013 - 9:33 PM

This looks amazing. I have already meal planned this wk but I think I am going to have to try this next wk!
P.s. We have the same food processor

Ziggy September 10, 2013 - 9:26 AM

Wow, love all these ideas and variations…will try them all. ps have the same processor :).

Katrina September 27, 2013 - 8:34 AM

This processor was a wedding present, given to us 13 years ago

Nicole Macey September 11, 2013 - 1:44 PM

Hmmm yum! That looks so delicious! I knew my family wouldn’t eat that though, so I made my own version of this (closer to what you said the original was like) and my family thought it was awesome!!!! I blogged about it on my blog. Thanks for the inspiration!!

Nicole x

No_Underscore September 13, 2013 - 3:38 PM

Have you made this a week in advanced and just left it in the freezer before?

Lucy September 14, 2013 - 8:09 PM

Do you need to defrost before baking or do you bake straight from the freezer?

Kate - Kat's Assistant August 31, 2015 - 11:34 AM

Hi lucy, i bake it first then freeze it.

K-Lee September 24, 2013 - 11:54 AM

Kat, what did you serve this with? Gonna make it for dinner tonight and can’t decide! 🙂

Kate - Kat's Assistant August 31, 2015 - 11:36 AM

Hi K-Lee, it is really yummy with a side salad or even a few veggies on the side would be nice too.

Lyn Head October 27, 2013 - 12:51 PM

I’ve made this twice now, second time I added some sautéed mushrooms and toasted pine nuts – I put them between the cream chees and spinach – delicious!

Kate - Kat's Assistant August 31, 2015 - 11:37 AM

Ooh i love pine nuts, what a great idea i must try that next time, thanks Lyn.:)

Jacqui August 31, 2015 - 9:08 AM

You could try brushing an egg wash over it to brown it up in the oven. Definitely going to make this myself.


Leave a Comment

Recipe rating