Roulés de poulet aux épinards

Ingrédients

• 2 chicken breasts
• non-stick pan spray
• 1/4 cup small diced red onion
• 2 garlic cloves (minced)
• 2 packed cups fresh spinach leaves (chiffonade)
• 3/4 cup part skim ricotta cheese
• 2 Tbsp Classico Basil Pesto Sauce
• 1 cup marinara sauce
• 4 slices mozzarella

Préparation

1. 1

   Preheat oven to 450˚F. Cut 2 chicken breasts in half to make 4 pieces. Butterfly all 4 pieces & pound out any thick parts to even out chicken (or lightly pound out chicken to ¼-½ inch). This can be done with chicken between to pieces of wax paper or plastic wrap.

2. 2

   In a non-stick skillet, spray generously with non-stick pan spray & saute onion & garlic with a little salt & pepper for a couple minutes until fragrant & onion is slightly translucent. Add your spinach & toss for 30 seconds or until spinach breaks down in size & is "wet." Remove from heat & set aside.

3. 3

   Season both sides of each chicken breasts with salt & pepper. Add ricotta cheese to slightly cooled spinach mixture & spread mixture over the top of the chicken; roll chicken up. Spread pesto sauce on a plate. Roll filled chicken breasts in the pesto sauce & place seam side down on a greased baking sheet.

4. 4

   Bake at 450˚F for 20 minutes (no longer pink.) Remove from oven & top with sauce & mozzarella slices. Return to oven for 3 more minutes or until cheese melts.