Rolled Stuffed Chicken

As previously mentioned, our Thanksgiving week was full of amazing meals.  Our foodie in-laws joined in and cooked incredible courses for us.  A fun and creative time was had by all in our kitchen for the vacation time together.

Just when I thought I could not find another new chicken dish for my repertoire, they made these Rolled Stuffed Chicken breasts for us and it was over the top delicious!  I loved them because they can be easy enough for a week night dinner, or elegant enough for company.  You must try these!  

Cheers!

Rolled Stuffed Chicken

Courtesy of Leslie and Steve

4 chicken breasts, pounded evenly

2-3 roasted red peppers

1 bag of fresh spinach

6-8 ounces crumbled fetta cheese

1/2 cup toasted pine nuts

Salt and pepper to taste

Olive oil for brushing

Preheat oven to 350 degrees.

Brush chicken with olive oil then salt and pepper the chicken.  Layer each piece of chicken with roasted peppers, spinach, feta, and pine nuts.

Roll the chicken and tie with kitchen string and secure with toothpicks.

Bake on a cookie sheet for 30-40 minutes, or until done.

Slice into medallions and serve.

Pure perfection served with Cranberry-Pecan Wild Rice and Garden Salad!  We also added caramelized onions over the top of the medallions, which took this to a whole new level!!

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