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Feta and Spinach Chicken Roll-ups

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 boneless skinless chicken breast halves
  • Sea salt and ground pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 1/3 cup re-hydrated sun-dried tomatoes
  • 2 cloves garlic
  • 2 Tbsp. freshly chopped parsley
  • 12 leaves baby spinach
  • 4 oz. ATHENOS Traditional Crumbled Feta
make it
Pound chicken until 1/4" thick. Season with salt and pepper. Refrigerate until ready to use.

In food processor, combine olive oil, sun-dried tomatoes, garlic and parsley. Spread mixture onto each chicken breast. Press 3 leaves baby spinach onto each chicken breast, top with sprinkling of feta cheese. Roll each breast away from you.

Place chicken on baking sheet. Bake in 350°F oven for about 20 minutes or until juices run clear.
Use dried sun-dried tomatoes rather than those packed in oil to save on fat and calories. To re-hydrate, cover with water and microwave on high for 1 minute.

An easy way to pound chicken is to place it between two sheets of wax paper and pound with the bottom of a small sauce pan.
Average Rating  (1)
Rated  by konashellby on 1/3/2005 I used Goat cheese instead of the feta and it was excellent. I think the hardest part of this recipe is to beat the breast thin.....incredibly easy to make and relatively quick.
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