Recipes and Links

Spinach, Tomato, and Cheese Chicken Roll-Ups

These look fancy but once you get the hang of it, they are really easy. Chuck is a master at

pounding the chicken breasts into beautiful cutlets. Barb L.

Yield: 4 roll-ups

Ingredients:

5 Tbsp Flying Olive Garlic, Tuscan Herb,ora Flying Olive Single Varietal Extra Virgin Olive Oil of Choice, divided

3 cloves minced garlic, about ½ Tbsp

6 cups of fresh spinach, roughly chopped

1 cup fire roasted tomatoes (about ½ a 14.5 oz can)

1 tsp Italian Spices (I like McCormick's Italian Spice Grinder)

½ tsp. garlic powder

1/2 cup unflavored breadcrumbs, more if needed

4 boneless chicken breasts, pounded to about ½” thickness, rinsed and patted dry

4 slices mozzarella or provolone cheese, or cheese of your choice

Toothpicks

Directions:

Preheat oven to 350 degrees. Grease a baking dish with a little Flying Olive EVOOof Choice.

Add 1 Tbsp Flying Olive EVOOof Choice to a skillet and heat on medium. When heated, add the minced garlic and cook about 30 seconds to 1 minute until fragrant. Add the spinach, a handful at a time, and sauté until it has wilted. Add the tomatoes, Italian spices, and garlic powder and heat through.

In the meantime, place a piece of plastic wrap on a cutting board, then place 1 chicken breast on top, and add another piece of plastic wrap. Pound the chicken with a flat meat mallet until about ½” thick. Set aside. Repeat with remaining chicken breast pieces. (This will help the chicken cook evenly.) Dry the chicken pieces with paper towels if they are wet.

When the spinach/tomato combination is done, place in a small bowl or on a plate.

Place the remaining Flying Olive EVOOof Choice on a plate. On a different plate, pour on the breadcrumbs. Take a piece of chicken and place on the plate with the Flying Olive EVOO. Turn each piece over so that it is coated on both sides with the oil. Dredge the piece in breadcrumbs, turning so that the piece is well coated on both sides. Set the finished oil and breadcrumb breast on a third plate. Spoon a 1/4 of the spinach/tomato mixture on the small end of the chicken breast. Place a piece of cheese over the spinach/tomato mixture. Roll up the chicken breast and secure with toothpicks. Place in the greased dish. Repeat with the remaining chicken breast pieces.

Bake for about 25-35 minutes, or until the chicken is cooked through. The spinach/tomato/cheese mixture should be hot and the cheese melted. Remove from the oven and let cool for a few minutes. Removetoothpicks before serving.

Note: You may use all sorts of combinations inside of your roll-ups: Pepperoni and cheese slices or  grated veggies and cheese to suggest a few!

Submitted by Chuck and Barb L.