Sometimes I end up with loads of random half containers of stuff in the fridge that I have no clue what to do with. Usually, I’ll go to the grocery store and supplement what I’ve got to make a recipe, but some days I want nothing to do with the grocery store! Some days, like today.
Adam had picked up some chicken for Monday night, and I ended up not using it. I had some baby organic spinach, half a container of goat cheese, panko bread crumbs, leftover pesto, and of course the usual spices laying around. I think you know where this is going…
This is less of a recipe and more of a process (it’s been a while since we’ve had one of these!) so enjoy!
Step 1: Butterfly 3 or 4 chicken breasts, leaving them as one piece with a sort of “hinge”.
Step 2: Using a meat mallet, pound the chicken to about 1/4″ thickness.
Step 3: Heat a frying pan with 1 Tbsp. pesto. Toss in about 4 c. spinach and cook until wilted, then drain.
Step 4: Smear 1 Tbsp. soft goat cheese in the center of each chicken breast
Step 5: Top the goat cheese with 1/3 or 1/4 of the spinach mixture
Step 6: Roll each chicken breast to contain the spinach and goat cheese, and secure with toothpicks.
Step 7: Coat each roll with panko bread crumbs
Step 8: Bake at 350* until the top is brown and the chicken is done, about 20 minutes. You might need to broil them to brown the top.
I ate mine with a hefty serving of steamed green beans and some low & slow sweet potatoes, which I officially think I’m addicted to. They’re just so good! There’s really nothing quite like them…
Have a wonderful night!