Spinach Feta Chicken Rolls Recipes

CHICKEN, SPINACH & FETA ROLL-UPS

Chicken, Spinach & Feta Roll-Ups image

I found this in the "Healthy Bites" publication at my local Weis grocery store and I am posting for safe keeping. It was in the "Cancer Control" section of the magazine.

Provided by PSU Lioness

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 teaspoons olive oil
1 garlic clove, minced
5 ounces fresh spinach
1/2 cup reduced-fat feta cheese
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon oregano leaves
4 (4 -6 ounce) boneless skinless chicken breasts, pounded to 1/4-1/2 inch thickness
2 large eggs, beaten
3/4 cup panko breadcrumbs
nonstick cooking spray
1 cup crushed tomatoes (they recommend Furmano's Chunky Crushed Tomatoes with Basil, Garlic and Oregano)

Steps:

Preheat oven to 350.
Heat 1 tsp olive oil in a large skillet over Medium heat.
Add garlic and saute 1-2 minutes or until fragrant.
Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
Dredge each chicken breast into beaten egg, then panko breadcrumbs.
Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
Repeat with remaining chicken breasts.
Heat remaining 2 tsp olive oil in a large skillet.
Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
Bake 20-25 minutes or until minimum internal temperature reaches 165.
Top with tomatoes and serve. Warm the tomatoes first, if desired.

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