Chicken and Spinach Spirals
This recipe is very simple to make yet wonderfully elegant in its presentation. Why just chicken for dinner, why not a beautiful spiral cut infused with spinach, swiss cheese, ricotta, and garlic. Delicious dinner beckons!
4 tablespoons of olive oil
1 cup frozen, chopped spinach
3 cloves of garlic, pressed
salt and freshly ground pepper
1 tablespoon fresh rosemary, minced
1/4 cup finely grated Swiss cheese
1/4 cup ricotta cheese
2 breasts of chicken, skinless, boneless
Preheat oven to 350.
In a large saute pan over medium heat, add 2 tablespoons of olive oil and spinach. Saute for about 2-3 minutes until spinach is loosened and heated. Add in garlic and rosemary and season with salt and pepper. Cook for another minute then transfer to a medium bowl. Stir in Swiss cheese and ricotta and finish seasoning.
Meanwhile, place chicken on parchment paper and cover with saran wrap. Pound chicken to 1/4 inch thickness using a meat cleaver then drizzle with 1 tablespoon olive oil. Season both sides with salt and pepper then fill with an even, generous coating of the spinach mixture (you may have some remaining). Next roll the chicken and truss with kitchen twine to secure your roll.
In a large saute pan over medium-high heat, sear chicken on all sides then finish in oven for 25 minutes.
Remove twine and cut into 1 1/2 inch slices. Serve warm. Enjoy!
(mine was served with my roasted butternut squash and brussels sprouts, potato rosettes, and braised greens)