What a wonderful recipe for a delicious supper. The key is to use fresh spinach if you can -- from the garden is wonderful, but bagged baby spinach is also delicious! If you're using frozen, be sure to thaw it and thoroughly drain it. You'll love the smell of this one cooking, that's for sure!
Ingredients:
2-4 boneless chicken breasts, pounded to 1/2 inch
salt & pepper to taste
For filling,
1tbs. olive oil
1 clove minced garlic , 1 oz cream cheese , 1 cup spinach for each chicken breast
Cut chicken breasts into two servings each. Season with salt & pepper and set aside. Heat oven to 350 degrees. Prepare filling by heating olive oil in large non-stick pan over medium heat. Add garlic, sautee for 1 minute. Add cream cheese to soften. Cook 1-2 min. and stir thoroughly. Add spinach and cover. Let cook for 5 minutes, stir. Cook until spinach is fully wilted and mix until filling is uniform. Divide filling among prepared chicken breasts, roll. Place in a buttered loaf pan, seam side down. Bake 50 minutes. Allow to rest 10 minutes before serving.
If you'd like to lighten up on this recipe, try using Neufchatel cheese and lining your loaf pan with non-stick foil instead of buttering it. Enjoy!
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