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Chicken Roulades
Ingredients
| * | 2 tablespoons extra virgin olive oil |
| * | 4 ounces pancetta, chopped, divided |
| * | 1 shallot, chopped |
| * | 1 clove garlic, minced |
| * | 10-ounce package fresh spinach, chopped |
| * | 3 ounces Fontinella cheese, shredded |
| * | 4 boneless, skinless chicken breasts |
| * | 1/2 fresh lemon |
| * | 1 jar Barilla Garden Vegetable Sauce |
| * | Salt and freshly ground black pepper to taste |
| * | Grated Parmigiano cheese for topping. |
Instructions
| 1 | Preheat oven to 350F degrees. Spray an 8"x8" baking dish with cooking spray. Flatten each chicken breast to 1/2-inch thick. Set aside. |
| 2 | Heat olive oil in a medium skillet. Saute pancetta until golden brown. Add shallots and garlic. Cook for 2 minutes or until golden. |
| 3 | Add spinach and saute until spinach wilts, about 2 minutes. Season with salt and pepper; remove from heat. Add Fontinella cheese and mix well. |
| 4 | Spread half of the sauce in prepared baking dish. |
| 5 | Season chicken breasts with salt, pepper and a squeeze of lemon juice. Spread one quarter of the spinach mixture on each chicken breast. Gently roll chicken breast. Place each chicken breast in pan with the seam-side down. Cover chicken with remaining sauce and sprinkle with Parmigiano cheese. |
| 6 | Bake for 30-40 minutes or until cooked through. |
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.