Thank you to Sue from Couscous-Consciousness in New Zealand for following my blog!
For Magazine Monday I made a fabulous recipe from Family Circle magazine, the December 2009 issue. I modified a bit using chicken cutlets in place of chicken breasts. Take it from me – this one is easy to toss together and the results are aesthetically pleasing.
Here are your ingredients....
1 package (10 ounce size) frozen chopped spinach, thawed
4 ounces feta cheese, crumbled
½ cup mayonnaise (I probably used a bit less)
3 cloves garlic, chop it fine
4 chicken cutlets (the original recipe calls for 6 thinly sliced skinless boneless chicken breasts)
½ teaspoon paprika
Slices of bacon
So, you’ll heat the oven to 325 F and place a rack in a large baking pan.
Drain and squeeze liquid from spinach. In a medium bowl ,mix together spinach, feta cheese, mayo and garlic.
I used cutlets because they are already super thin and boneless. But if you want to use the chicken breast, you are meant to pound them out between wax paper until they are very thin. Personally I liked using the cutlets as it cut down on the work.
So, take your cutlet and place about a 1/3 cup of the spinach feta mix in the middle. Roll it up, not like a jelly roll, but just bring the ends together. Secure with a toothpick. Easy.
Sprinkle with paprika and then wrap a slice of bacon around the chicken. Place the chicken on the baking rack. Bake for about 50 minutes.
Wow! These looked so pretty and they tasted fantastic. The feta was melted in the spinach, flavors blended and popping on the taste buds in a most pleasing manner.
Here they are just out of the oven....
Don’t forget to pull the toothpicks out prior to eating. Having your cheek or gums impaled by a hot wooden toothpick would be unpleasant.
I am sending this to Cream Puffs in Venice for Magazine Monday.