I was taught this recipe over the phone last week and decided to try it right away. I slightly adjusted some of the prep work as you will soon read. It’s relatively low in fat and a great source of protein with chicken, spinach and goat cheese. I will admit, it’s a bit more preparation than I normally go through for a meal, but I’m sure for most cooks it is nothing. I am just exceptionally lazy in the kitchen. The end result was worth all the extra prep.
Start with thinly sliced chicken breast:
Here’s a big step I skipped due to afore mentioned kitchen laziness- I didn’t pound them out extra thin with a meat mallet like I was told. It was a risky move I know, but my rebellious streak spoke up like it always does when following someone else’s recipe: I don’t even own a meat mallet and I don’t really want one. How often would I actually use a meat mallet? What exactly is a meat mallet? Who needs to pound meat more than…ever?? But sometimes being a rebel in the kitchen doesn’t serve one well…..
Lightly saute fresh spinach and garlic in olive oil until limp. Set aside to cool.
Allow goat cheese to soften. Chop sun-dried tomatoes or buy them pre-cut like I did (thank god for pre-cut sun-dried tomatoes). Spread an even layer of goat cheese on chicken breast, top with sun-dried tomato, spinach and oregano. Starting at short end, roll up tightly.
Roll in whole wheat flour to cover.
Wrap each chicken roll in saran wrap tightly. Refrigerate for 15 minutes.
Remove saran wrap and roll in flour again if it has absorbed. Lightly brown in skillet with olive oil.
Place skillet in 350 degree oven for 20 minutes. Slice and serve!
I served with quinoa and acorn squash. Next time I will perhaps experiment with other fillings like: curry, walnuts, apple, feta cheese, etc.