How to Make Garlic Chicken Roll-Ups with Bev Weidner | Mom Wins

Kick your average chicken breast-and-veggie dinner to the curb! These Garlic Chicken ROLL-UPS are stuffed with cheese, spinach and mushrooms! #MomWins

Subscribe to Food Network:

Check back for another episode of #MomWins every Tuesday!

Follow Bev:

Get the recipe:

Garlic Chicken Roll-Ups
Level: Easy
Total: 1 hr 40 min
Active: 55 min
Yield: 4 to 6 servings


1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cloves garlic, grated or minced
Kosher salt and freshly ground black pepper
10 ounces sliced baby bella mushrooms
1/2 baguette, cut into 1/4-inch rounds
4 boneless, skinless chicken breasts, halved lengthwise and pounded 1/4 inch thick
1 cup grated mozzarella
1/4 cup mayonnaise
1/2 cup grated Parmesan
4 cups baby spinach
1 pound asparagus, steamed, blanched or sauteed, for serving


Preheat the oven to 350 degrees F.

Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.

Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.  

Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper. Mix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling. 
Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45 minutes.  

Top the asparagus with any remaining compound butter and serve with the roll-ups.  

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online:


30 Replies to “How to Make Garlic Chicken Roll-Ups with Bev Weidner | Mom Wins”

  1. I made this tonight for supper and it was AWESOME! So easy too. Next time I do this I will be cooking it in my grill. I think that will be next level flavor. Thanks for the video!

  2. I showed up for the recipe and was feeling a little sluggish about this new (to me) lady. I appreciated her "candidness" about age. I liked her humor and presentation. She sort of reminds me of Kristin Bell. I could soooooooo relate to the jowl references. Okay. I admit that I now look forward to seeing more of her. Thanks Food Network.

  3. Could do without all the fluff, video could of easily been half as long and easier to follow without all the little family segments tossed in.
    Maybe it is me, I do not know… I just found myself skipping through the video instead of actually watching it.

Leave a Reply

Your email address will not be published. Required fields are marked *