Spinach-Feta Chicken Rolls |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
âThis dish was inspired from a favorite Greek appetizer,â writes Linda Gregg of Spartanburg, South Carolina. It may take a bit of extra work, but it's worth it! Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil) |
1 cup boiling water |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) crumbled feta cheese |
4 green onions, thinly sliced |
1/4 cup greek olives, chopped |
1 garlic clove, minced |
6 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. In another bowl, combine the spinach, feta cheese, onions, olives and garlic. Drain and chop tomatoes; add to spinach mixture.
2. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Spread spinach mixture over chicken. Roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.
|
|