Spinach-Feta Chicken Rolls

From tasteofhome.com

4 out of 5 kids liked.

 

 

Prep: 25 min.
Bake: 45 min.
Yield: 6 Servings

 

 

 

 

Ingredients

• 1/2 cup sun-dried tomatoes (not packed in oil) *
• 1 cup boiling water
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) crumbled feta cheese**
• 4 green onions, thinly sliced
• 1/4 cup Greek olives, chopped ***
• 1 garlic clove, minced
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. In another bowl, combine the spinach, feta cheese, onions, olives and garlic. Drain and chop tomatoes; add to spinach mixture.
2. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Spread spinach mixture over chicken. Roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.

* I used a bottled tomato pesto.

** I used the feta that had sun dried tomatoes and parsley.

*** Greek olives have a strong, briny flavor. It may be too much for little kids pallets.