Tuesday, January 4, 2011

Baked Chicken Spinach Rolls


2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Frozen chopped spinach
2 cloves garlic - crushed
shredded cheese
feta cheese
1 egg
black pepper


Preheat the oven to 350 F.

In a pan, saute garlic in oil on low heat. Add spinach and cook for a few minutes until there is no more liquid. Season with salt, black pepper and nutmeg. Turn off heat, add shredded cheese, feta cheese, one egg and mix well. Let it cool.

Lay the chicken breasts out on a clean surface and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach and secure with toothpicks.

Place aluminum foil in a shallow baking dish (for easy cleaning). Arrange the rolls in the baking dish.

Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

For the potatoes: Lay a piece of aluminum foil on a baking tray. Cut the baby potatoes in half, put them on the tray, coat with a little olive oil, salt and pepper on top. Bake in the oven turning once, for about 25 minutes until golden brown and tender. You can add cracked cloves of garlic and rosemary.

(Put the chicken in the oven first, then prepare baby potatoes and place in oven).

Let the meat rest for a couple of minutes on a cutting board, slice and serve with hot baby potatoes.

I had some guests and this is the reason I had potatoes as a side dish (and I cannot imagine anything else).

tags: chicken recipe, baked chicken recipe. baked chicken spinach rolls, light chicken recipe

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