Spinach and Goat Cheese Chicken Rolls

I cannot... I cannot even explain how good this is, or how excited I am to share it with you all today. I had some leftover stuff and just... threw this together. I know that sounds flippant and boastful but it's true. I haven't ever done the whole stuffing-chicken-by-pounding-and-rolling-it so I was hesitant to even take photos but man, am I happy I did.


Spinach and Goat Cheese Chicken Rolls
serves two


-1 large chicken breast, sliced in half lengthwise
-Handful of baby spinach, chopped
-2 wedges Laughing Cow Garlic Herb cheese spread
-2oz goat cheese crumbles
-3 sun dried tomato halves, chopped
-8 kalamata olives, chopped
-Olive oil
-Sage
-Salt and Pepper

Take a big fat chicken breast and cut it in half, lengthwise. Pound each half between two sheets of cling wrap:

Take the spinach and make a long pile across the breast, then top with a wedge of Laughing Cow that's been cut in half lengthwise. Mix the goat cheese crumbles, olives and sun dried tomatoes together with the olive oil and place on top of the spinach and Laughing Cow:

Roll the chicken breast around the stuffing and pin together using a toothpick. Top with the spice and salt and pepper. I also drizzled a wee bit of olive oil on top and brushed it around:

Pop in the oven at 375 for 25 minutes. Pull out and enjoy the visual splendor:

 Yummy!! Let's hurry and plate it up so we can hurry and eat it. Around this stage Todd is usually hollering at me "Can I eat mine while you photograph yours?!" from the other room.

We did a side of bulgur wheat and zucchini. Lately we've been obsessed with bulgur. Now... let's take a look inside that beautiful bitch:

Ta-da! Or as I used to say as a little girl, Tar-da!