Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes
By: Jannese Torres-...
Published: Thursday, January 16, 2014 - 10:12am

Ingredients




2 chicken breasts, split in half and pounded to 1/4″ thickness
1/3 cup frozen spinach, thawed and squeezed dry
1.5 oz crumbled feta
8 sun dried tomatoes, chopped
4 tablespoons Parmesan cheese
2 tablespoons cream cheese, softened
2 sprigs fresh thyme
Oil mister or cooking spray
Salt & Pepper

Preparation

1 1.	Preheat the oven to 400F. 2 2.	Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan. 3 3.	Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly. 4 4.	Roll up each roulade and place on a parchment lined baking sheet, seam side down. 5 5.	Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese. 6 6.	Bake for 20-25 minutes, until almost cooked. 7 7.	Broil for 5 minutes to promote browning. Serve immediately.

About

Chicken breasts can be so blah.  I don’t know about you, but there’s only so many grilled chicken breasts I can take before I start going batty. Sometimes you gotta switch things up to make them interesting again!  These chicken roulades are a great way to do that!  Chicken roulade is a fancy way of saying a chicken roll up, which is precisely what these are.  Chicken pinwheels filled with tender spinach, tangy feta and sweet sun dried tomatoes, does it get better than that? I think not.  These are easy enough for a weeknight dinner, yet fancy enough for dinner guests.  Break your chicken breasts free from monotony and make this recipe.  You can thank me later.