Go Back
–+ servings
Print

Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes

Servings 4 servings

Ingredients

  • 2 chicken breasts halved & pounded thin 1/4"
  • 1/3 cup frozen chopped spinach thawed & squeezed dry
  • 8 sun dried tomatoes chopped
  • 1.5 oz crumbled feta
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons cream cheese softened
  • 2 sprigs thyme leaves removed and chopped
  • Salt and Pepper
  • Oil mister or cooking spray

Instructions

  1. Preheat the oven to 400F.
  2. Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan.
  3. Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly.
  4. Roll up each roulade and place on a parchment lined baking sheet, seam side down.
  5. Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.
  6. Bake for 20-25 minutes, until almost cooked.
  7. Broil for 5 minutes to promote browning. Serve immediately.
Nutrition Facts
Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.