Prep: 10 minutes
Cook Time: 25-30 minutes
Ingredients: serves 2
4-6 chicken cutlets
1 cup parmesan cheese
½ cup cream cheese
1 tbsp olive oil
4 garlic cloves
½ cup cherry tomatoes
1 cup spinach or arugula
½ cup basil
6-12 wooden toothpicks
Step 1:
Preheat oven to 375 F. Grease glass baking dish and set aside. Clean chicken cutlets, pat dry, and set on a cutting board. Using a knife and flatten out each piece.
Step 2:
Sprinkle both sides of the chicken with salt, pepper, and fresh garlic. I wanted a very simple taste so I used just these three for seasonings and I love biting into fresh, roasted garlic. If that's not your thing, omit the garlic cloves and use garlic powder.
Step 3:
In a small bowl, mix together the cream cheese and parmesan cheese. In another bowl toss cleaned spinach and basil. On the flattened chicken cutlets, fill each with a thin layer of parmesan cheese mix followed by a handful of the green mix. Roll each piece of chicken up and hold with toothpicks.
Step 4:
Add each chicken roll up to the greased baking dish along with cherry tomatoes and the remainder (if any) of the greens mix. Feel free to drop a handful of spinach and basil to the greased pan. The tomatoes and greens can be used for pasta served with the chicken. Bake for 25-30 minutes.
Step 5:
Serve with spaghetti and marinara or garlic butter noodles topped with the roasted tomatoes and spinach-basil mix.
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