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Hall Cook Book

Greek Chicken Rolls

Category: Main Dish / Submtd By: Patty Hall

Yield: 4 Servings

Add a greek salad and you have a complete meal.

4 Boneless Chicken Breasts	5 Ounces Fresh Spinach Leaves
26 Ounces Classico Sun Dried	1/4 Cup Flour
-Tomato & Basil Sauce	16 Ounce Angel Hair Pasta
6 Ounces Tomato & Basil Feta	1/4 Cup Olive Oil
-Cheese, Crumbled

Place spinach in a food processor and process until finely chopped.
Add feta cheese and process until well mixed. Set aside.

Pound chicken breasts flat.
In the center of each chicken breast, place approximately a fourth of the feta cheese mixture.
Roll up chicken breasts. Wrap tightly in wax paper and refrigerate 4-6 hours or overnight.

Remove chicken rolls from waxed paper.
Dredge the chicken rolls in flour to coat.
Place oil in a frying pan.
Over medium high heat, cook the chicken rolls until browned.

Place the chicken rolls in a baking dish.
Pour Classico sauce over chicken rolls and bake at 350 degrees until chicken is cooked through, approximately 60-80 minutes.

Cook the angel hair pasta.
Place a serving of the pasta on a plate, top with a chicken roll, and spoon sauce over all.


Per Serving: 728 Cal (33% from Fat, 22% from Protein, 46% from Carb); 40 g Protein; 27 g Tot Fat; 9 g Sat Fat; 12 g Mono Fat; 84 g Carb; 4 g Fiber; 297 mg Calcium; 7 mg Iron; 1693 mg Sodium; 162 mg Cholesterol

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