Friday, July 10, 2015

Spinach & Provolone Chicken Pinwheels

These were so easy to make and SO good! A little cheese oozes out and browns up, yum. The garlic butter sauce is delicious over top -- I made rice to go along with it, and topped it with the sauce as well. This would be easy to freeze too, either by placing in a foil pan or flash freezing the pinwheels and putting in a ziploc after.

6 thin cut chicken breasts (I used 3 large breasts, slicing them thinly into thirds while on their side)
salt and pepper
6 slices provolone cheese, cut in half
1-1/2 cups fresh baby spinach
1/2 stick butter
2 cloves garlic
2 tbsp fresh chopped parsley

Lay the chicken flat and season with salt and pepper. Place two half-slices of provolone onto each chicken. Top with about 1/4 cup spinach. Roll up chicken and secure with toothpick.

Bake in 350 oven for 20 minutes, or until chicken is cooked through.

Make garlic butter sauce by melting butter over low heat in a saucepan. Add the garlic and simmer for about 5 minutes. Add parsley and remove from heat. Top cooked chicken with the sauce before serving.

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