Driving home from work the other day, I had a stroke of genius. I was thinking about the cremini mushrooms I had in the fridge that needed to be used up, and it hit me: mushrooms… garlic… THYME… rolled up in chicken! Wow. The thyme is a perfect complement to the mushroom flavor, and the chicken stays so tender and juicy! Sometimes, my brain has winning ideas.
I was super excited to eat my leftover roll-up at lunch the next day, along with the zucchini and yellow squash that I roasted, so I had two unintentionally carb-free meals, but were they ever tasty! Also, I was really hungry, so I only took one picture with my phone. I apologize.
Chicken Roll-Ups with Mushrooms, Garlic and Thyme
Prep time: 5 minutes
Total Time: 40 minutes
Points +: 4
WPA Simply Filling: 0 (as long as you haven’t met your daily 2 tsp of healthy oil)
- 2 large or 4 medium (about 1 lb) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 8 oz cremini or Baby Bella mushrooms, coarsely chopped
- 1 tsp dried thyme
- Preheat oven to 350°F and grease a shallow baking dish.
- Cut the chicken breasts in half lengthwise if they are very thick so that there are 4 fillets. Place them between 2 pieces of plastic wrap to tenderize and pound them thin (I use my rolling pin). Set aside.*
- Heat olive oil in a skillet on medium heat until just smoking. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the mushrooms and thyme. Sauté 4-5 minutes, stirring frequently, or until the mushrooms begin to release their juices. Remove from heat.
- Top each of the chicken fillets with a thin layer of the mushroom mixture and roll them tightly. You can secure them with toothpicks if desired, but I just place them seam-side down in the prepared baking dish. Top the roll-ups with the remaining mushroom mixture and bake uncovered for 25-30 minutes. Serve immediately.
*Note: If you have a cat, now is a good time to have your husband put her in another room!