Roulades de poulet aux épinards, à la feta et aux tomates séchées

Ingrédients

• 2 chicken breasts (halved & pounded thin 1/4")
• 1/3 cup frozen chopped spinach (thawed & squeezed dry)
• 8 sun dried tomatoes (chopped)
• 1.5 oz crumbled feta
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons cream cheese (softened)
• 2 sprigs thyme (leaves removed and chopped)
• Salt and Pepper
• Oil mister or cooking spray

Préparation

1. 1

   Preheat the oven to 400F.

2. 2

   Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan.

3. 3

   Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly.

4. 4

   Roll up each roulade and place on a parchment lined baking sheet, seam side down.

5. 5

   Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.

6. 6

   Bake for 20-25 minutes, until almost cooked.

7. 7

   Broil for 5 minutes to promote browning. Serve immediately.