Florentine Chicken Bundles
Description
These chicken bundles are pretty and delicious enough for a holiday entree but so simple to make. They can be made ahead 24 hours, and then just pop them into the oven 30 minutes before dinner. They are stuffed with a creamy spinach, walnut and cheese fil
Ingredients
2 c. baby spinach
3 oz. pkg. cream cheese, softened
3/4 c. Italian panko bread crumbs, (divided)
1/4 c. crumbled blue cheese or feta
1 large egg, lightly beaten
1 T. chopped walnuts
1 T. chopped fresh parsley
1 garlic clove, minced
4 boneless, skinless chicken breast halves
1 T. olive oil
Directions
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Put spinach in microwavable dish. Cover and microwave on high 30 seconds or until wilted. Put spinach in strainer. Using a spoon, press down on the spinach to remove all liquid. In a medium bowl, stir together apinach, cream cheese, 1/4 c. of the panko bread crumbs, blue cheese, egg, walnuts, parsley, and garlic; cover and chill while preparing the chicken.
Butterfly each chicken breast by cutting horizontally to within 1/2 inch of the opposite side; open to lay flat. Gently pound to 1/4 inch thickness. Place on a sheet of plastic wrap. Spread 1/4 of the spinach mixture over each piece of chicken, leaving a 3/4 inch border.
Fold in sides of chicken; roll up jellyroll style tightly twisting the ends of wrap to hold the roll together. chill at least 15 minutes or up to 24 hours in advance.
Remove the plastic wrap from chicken. Brush olive oil over chicken; coat with the remaining panko bread crumbs. Place seam side down on foil lined jellyroll pan. Bake at 400 degrees for 25 to 30 minutes, or until internal temperature is 165 degrees.
Makes 4 servings