| Yield | 4 servings |
| Categories | Main meal Gluten-free |
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Ready Time | 1 hour |
| Notes | This recipe is flexible to use any leftover soft cheese you have on hand. |
Ingredients
Directions
Preheat oven to 400 degrees Fahrenheit.
Pound chicken breasts between wax paper or in a gallon bag until they are thin. Season both sides with salt and pepper.
Chop spinach. Place in a pan coated with small amount of oil. Cook over medium-low heat until wilted. Place in a small bowl and mix with cheese.
Spread cheese mixture over each breast, leaving some space on each edge. Roll up the chicken, and secure with toothpicks. Drizzle outside of the chicken with oil.
Place chicken in pan seam-side down. Bake 25-30 minutes, until internal temperature is 170 degrees Fahrenheit.
I am not a fan of pounding out chicken until it is thin. The reason is mostly because I am not very good at it, which probably just means I need more practice. I was originally planning to use my leftover soft cheese and spinach in a flat steak. However, the store did not have flat steak and I was left with having to buy chicken breast instead.
My ability to pound out the chicken until thin improved with each breast. My family reacted so positively to the meal that this is likely their favorite chicken dish featured on this blog thus far. I will be making this again!
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