This chicken dish has the goodness of spinach and tasty mozzarella cheese rolled up inside.
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1838 per serving
- 1/2 cup basil pesto, (store-bought or homemade)
- 12 large spinach leaves, washed, dried and stemmed
- 2 ounces fresh mozzarella, cut into half-inch rounds
- 1-1/4 pounds chicken breast, boneless, skinless
- 1 tablespoons olive oil
- kosher salt and fresh cracked black pepper
Heat the oven to 375 degrees and line a baking sheet with parchment paper or foil, and set aside. Two at a time, place the chicken breasts, smooth side up, between two sheets of plastic wrap. Using a meat mallet, gently and evenly, pound the chicken to about 1/4" thick. Set aside in the refrigerator until ready to use.
Place each pounded chicken breast lengthwise on the covered baking sheet, smooth side down. Season with salt and pepper. Evenly divide the pesto and spread it over the surface of each piece of chicken. Press 3 spinach leaves on top, and add 2 teaspoons of mozzarella to the center of each. Very gently and tightly, roll the chicken away from you. Using a toothpick, secure the seam and place seam side down. Rub top of each roulade with olive oil and season with salt and pepper. Roast the roulades until the internal temperature reaches 165 degrees, about 15 minutes. Slice in half on a bias, or in a few rounds. Serve over whole wheat pasta or with zucchini noodles as a healthy side dish.