Jessie's Chicken and Feta Rollups

>> Friday, October 7, 2011

Angela: "I have always loved having daughters. First it was playing with them, then trading clothes and jewelry, and now sharing recipes. Jessie gave me this recipe recently,  She didn't have a meat tenderizer, so I think she flattened the chicken breasts with a hammer. Her boyfriend Erich even likes this recipe, though they are both somewhat picky eaters.You're going to love this one, I promise."

  • 6 boneless skinless chicken breasts
  • 4 oz. cream cheese, softened
  • 4 oz. crumbled feta cheese
  • 2 tablespoons fresh basil leaves, snipped
  • 1/2 teaspoon ground pepper
  • 6 tablespoons roasted red peppers, drained and chopped
  • 1 1/4 cup seasoned croutons, crushed (or bread crumbs)
  • 1 egg
  • 1 tablespoon milk
  • 12-18 large spinach leaves
  • 6 oz. thinly sliced deli ham
Preheat oven to 375 degrees. Butterfly each breast by cutting lengthwise through the chicken breast, almost to the opposite side. Spread chicken open flat. Place between parchment paper or plastic wrap, and pound to 1/4 inch thickness.

In a bowl, combine cheeses, herbs, and pepper. Blend well. Chop red peppers. In another bowl, combine milk and egg and whisk until mixed.

Cover each chicken breast with a layer of spinach leaves, a scoop of cheese mixture spread evenly, and 1 tablespoon of peppers. Roll up, jelly roll fashion, tucking in ends where possible. Place seam side down in pan.

Bake 35 minutes or until chicken is no longer pink and juices run clear.

Serves 4-6.


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