My sister-in-law recently asked me for some ideas for recipes using chicken breast. It's so easy to get sucked into cooking the same ol', same ol' chicken recipes so I shared a few that my husband and I really enjoy. Maybe you can add one of these to your chicken repertoire!
Chicken & Cheese Rollatini
Serves 4
Ingredients:
Serves 4
Ingredients:
4 chicken breasts
4 tbsp. olive oil
2 cups fresh baby spinach
1 clove garlic, mined
1 shallot, chopped (If it's a large shallot, just use half)
1 block fontina cheese, cut into 1/4" strips
1 jar (24 oz.) Classico Spicy Red Pepper sauce
Salt, Pepper & garlic Salt
Parmesan cheese
Directions:
Directions:
- Butterfly each Chicken breast, lay flat on a cutting board and lay plastic wrap over it. Pound the chicken with a meat mallet until the breast is thin and flat.
- Remove plastic wrap and season both sides of the chicken with salt, pepper & garlic salt. Set aside.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add chopped shallots with a pinch of salt and pepper and cook 2-3 minutes. Add minced garlic and cook another 1-2 minutes.
- Add all the spinach and cook about 3-5 minutes, stirring frequently. Remove from heat and allow to cool.
- Now, assemble the chicken! Take the cheese and lay 2 sticks onto each chicken breast. Add a little spinach on top of the cheese and roll up the chicken like a burrito. Tuck in the ends, roll and secure with toothpicks.
- Using the same pan you cooked the spinach in, add remaining 2 tablespoons of olive oil and heat the pan over medium-high heat. Place the chicken rolls in the pan and brown each side for 3-4 minutes.
- Transfer pan to oven and cook for 30 minutes.
- In the meantime, heat spaghetti sauce in a small saucepan.
- When chicken is done, let it set for about 10 minutes so it can cool slightly. Remove toothpicks and slice the chicken breasts.
- Place the chicken rollatini on a plate a spoon a little of the sauce over it. Grate some fresh Parmesan cheese over the top & serve!
