Looking for a fresh, easy, and tasty way to use your boneless chicken breasts? We loved this. We separated the tenders from the breasts and made them all the same way so we ended up with normal-sized and kid-sized rolls in the end.
- 2 big handfuls spinach leaves
- Fresh greens or herbs as you like (arugula, watercress, basil, tarragon, ???)
- 3 cloves garlic) minced
- Zest of 1 lemon
- 4 oz. cream cheese
- 4 pasture raised boneless chicken breasts
- 1 cup or so chicken broth
- Preheat oven to 350.
- Put the spinach and other greens/herbs in a food processor and pulse till chopped. Add the cream cheese and blend. Season with salt and pepper, set aside. We like to use our immersion blender food processor because it is a better size for this kind of dish.
- Lay your chicken breasts on a cutting board and cover with a layer of plastic wrap. Using the flat side of a meat tenderizer, pound the breasts thin. (The plastic wrap will help prevent the meat from tearing.)
- Spread the cream cheese filling on the chicken and roll them up.
- Place chicken rolls in a baking dish; any filling that falls out can go on top. Add enough broth (or water) to cover the bottom of the pan.
- Bake for 30 minutes or until chicken is cooked through.
- Remove chicken and put the broth/juices in a pan, boil down for about 5 minutes to make a sauce. Thicken with a roux or a bit of corn starch/water mixture if needed.
- Season sauce with salt and pepper, pour on the chicken, and serve.
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