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

Steps

1. 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.
2. 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.
3. 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.