adapted from various online sources, but mostly my own
Serves 2
1 extra large chicken breast
2 tablespoons pesto sauce
1/3 of a pound of fresh spinach
1 tsp olive oil
salt & pepper
1/2 cup lite mozzarella or Italian blend cheese (optional)
Heat olive oil in a pan over medium heat and sauté spinach until wilted. Remove from heat and set aside. Once cool mix in 1/4 cup of cheese. Preheat oven to 375 degrees.
Trim any excess fat off chicken and split into two flat pieces. Use a mallet or rolling pin to pound out the chicken until it is an even 1/4 - 1/2 inch thick. Brush the chicken with pesto sauce and spread a thin layer of the sautéed spinach on top. Starting at the smaller end of the chicken tightly roll up and secure seam with toothpicks. Brush the outside of the chicken with the remaining pesto.
Bake uncovered in oven for 25 minutes. Sprinkle top of chicken with remaining cheese and continue to bake for an additional 10 minutes. Remove toothpicks, slice into medallions and serve.
Nutritional Information: 348 Calories, 16.5g fat, 13.1g Saturated Fat, 111mg Cholesterol, 546mg Sodium, 4.5g Carbohydrates, 1.7g Fiber, 43.8g Protein.
This printable recipe from StartingtoSimmer.blogspot.com
