The other day I had a craving for Italian food. Normally, that isn't something I crave. Since the majority of it contains pasta and I'm not a huge fan of gf pasta, I don't eat much of it. However, thoughts of tomato sauce and cheese sat in the back of my head all day while I was working.
In honor of my hubby's Italian heritage (which means I really should work on creating more Italian recipes for him) and what I found in my refrigerator, I came up with these Italian Chicken Roll-Ups. The hubby has raved about them and asked for them for dinner repeatedly.
I served our roll-ups over sauteed spiraled zucchini noodles, but they would also be delicious over any regular pasta, gluten free pasta or quinoa.
ITALIAN CHICKEN ROLL-UPS
2 chicken breasts
4 wedges Laughing Cow Light Swiss* (see note)
1 1/2 tsp Italian Seasoning
1/2 - 2/3 cup chopped spinach
salt and pepper
1 tablespoon grated Parmesan cheese
1/2 tsp garlic powder
1 cup spaghetti sauce
1/2 cup shredded mozzarella
Preheat oven to 425 degrees. Lightly grease an 8 x 8 baking dish.
Trim chicken breasts and cut in half, width-wise. One at a time, place each piece inside a gallon size baggie and pound flat to about 1/4th of an inch. You want it as thin as you can get it without creating holes or ripping your chicken.
In a bowl, combine the cheese, Italian Seasoning, spinach, salt and pepper. Spread a fourth of the mixture onto each piece of chicken. Roll each piece up and place seam side down in the baking dish.
In a separate bowl, combine the Parmesan cheese and garlic powder. Sprinkle mixture over the tops of the roll-ups.
Bake, uncovered for 25 minutes. Remove from the oven and pour sauce over the top of the chicken. Sprinkle mozzarella cheese over the top and return the pan to the oven. Bake for another 15 minutes or until the cheese is melted and bubbly.
NOTE: each wedge is just about an ounce. You could substitute in 4 ounces of any soft, spreadable cheese i.e. ricotta, cream cheese, etc.
Linked to: Heart & Soul Hop, Gluten Free Wednesdays, Slightly Indulgent Tuesdays