Kick your average chicken breast-and-veggie dinner to the curb! These Garlic Chicken ROLL-UPS are stuffed with cheese, spinach and mushrooms! #MomWins Follow Bev: https://www.instagram.com/bevcooks/Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/327CohAThere’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Garlic Chicken Roll-UpsRECIPE COURTESY OF BEV WEIDNERLevel: EasyTotal: 1 hr 40 minActive: 55 minYield: 4 to 6 servingsIngredients1 stick (8 tablespoons) unsalted butter, at room temperature1 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley2 cloves garlic, grated or mincedKosher salt and freshly ground black pepper10 ounces sliced baby bella mushrooms1/2 baguette, cut into 1/4-inch rounds4 boneless, skinless chicken breasts, halved lengthwise and pounded 1/4 inch thick1 cup grated mozzarella1/4 cup mayonnaise1/2 cup grated Parmesan4 cups baby spinach1 pound asparagus, steamed, blanched or sauteed, for servingDirectionsPreheat 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.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #GarlicChickenRollUpsHow to Make Garlic Chicken Roll-Ups with Bev Weidner | Mom Wins | Food Networkhttps://youtu.be/2_w-gIXBdVE
