Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This is a show-stopper main dish- you slice it into gorgeous pinwheels. But it's also super easy and incredibly delicious! Ingredients:
6 boneless skinless chicken breasts |
1 (4 ounce) package hidden valley original ranch seasoning mix |
1 cup greek yogurt |
10 ounces frozen chopped spinach, thawed and squeezed dry |
2 tablespoons olive oil |
1 cup parmesan cheese, freshly grated |
1 teaspoon black pepper, coarsely ground |
1 tablespoon chives, chopped |
1/2 cup mayonnaise |
1/4 cup sour cream |
2 lemons, zest and juice |
Directions:
1. Preheat oven to 350 degrees. Place each chicken breast between sheets of plastic wrap and pound to 1/4-inch thickness. Stir Hidden Valley Seasoning Mix with yogurt and spinach in a small bowl. Spread over chicken and roll up, securing with wooden picks. Brush with oil.
2. In a bowl, stir Parmesan cheese, pepper, and chives. Dredge chicken logs in this mixture to coat thoroughly. Place in a greased baking pan and bake 45 minutes.
3. Five minutes before roulades are finished, prepare sauce. Stir mayonnaise, sour cream, lemon zest and juice in a small sauce pan over low heat until heated through. Slice roulades to reveal pinwheel pattern, drizzle with sauce, and serve.
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