A fantastic recipe for Chicken Roulades With Spinach and Feta recipe
2 chicken breasts, split in half and pounded to 3cm thickness
1/3 cup frozen spinach, thawed and squeezed dry
42g crumbled feta
8 sun dried tomatoes, chopped
4 tablespoons Parmesan cheese
2 tablespoons cream cheese, softened
2 sprigs fresh thyme
Oil mister or cooking spray
Salt & Pepper
Preheat the oven to 200C.
Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan.
Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly.
Roll up each roulade and place on a parchment lined baking sheet, seam side down.
Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.
Bake for 20-25 minutes, until almost cooked.
Broil for 5 minutes to promote browning. Serve immediately.