This elegant meal looks difficult to make, but it’s not. The hardest part is squeezing the liquid out of the spinach. If you don't like the taste of basil, try using parsley instead, as I do in my parsley pesto recipe. Served with a side of wild rice, it’s delicious.
Ingredients:
¼ cup Italian dressing
¼ cup chopped fresh basil leaves or 1 tablespoon dried basil
¼ cup grated Parmesan cheese
1/8 teaspoon pepper
½ teaspoon sea salt
1 pound of fresh spinach, cooked, chopped, and squeezed dry (You may substitute a package of frozen spinach, squeezed dry)
1 cup of Italian style bread crumbs
4 boneless, skinless chicken breasts
1 cup of wild rice
Preparation:
Lay the chicken breasts between two sheets of cling wrap and pound with a cooking mallet
until they are ¼ inch thick. Sprinkle lightly with salt.Mix the Italian dressing, basil, cheese, and pepper in a blender
.Pour this mixture into a bowl with the spinach and add the bread crumbs.
Lay some of the spinach mixture onto each breast.
Roll up and secure with wooden picks.
Brush a small amount of Italian dressing over the chicken breasts.
Place in a baking pan
and bake at 375 degrees for 45 minutes to one hour, depending on the size of the chicken breasts.Cook the wild rice according to package directions.
Serve the chicken sliced over a bed of rice.
Never miss a post. Follow me on Twitter as @Dinnermagic.
Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.
No comments:
Post a Comment