Chicken Spinach Roulade
 
Prep time
Cook time
Total time
 
Ingredients
  • (2) 4 to 6 ounce chicken breasts, pounded to ¼-inch thickness
  • 1 Tablespoon grapeseed oil
  • ¼ cup walnuts or pecans
  • ¼ cup feta
  • ¼ cup sun-dried tomatoes, diced
  • 4 cups fresh baby spinach
  • ¼ cup finely shredded mozzarella
  • 1 medium onion, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon hot sauce
  • salt and pepper to taste
Instructions
  1. Grind feta, pecans and sun-dried tomatoes into a paste.
  2. Spread the mixture on the chicken breasts leaving about a ½ inch on all sides. Add a layer of spinach. Top with shredded mozzarella.
  3. Roll tightly and tuck in the ends. Bake seam side down for approximately 30 minutes and internal temperature reaches 160.
  4. While chicken is cooking, prepare the topping.
  5. Heat 1 tablespoon olive oil over medium heat. Add onions and cook for 3 to 4 minutes. Add spinach, garlic, balsamic vinegar and hot sauce. Cook until spinach wilts and garlic softens about 2 to 3 minutes.
  6. Top chicken with spinach mixture.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-spinach-roulade/