Greek Chicken Roll-up
medium red onion, small dice
tough stems removed, washed thoroughly and dried
Bell Peppers, chopped
Garlic Cloves, chopped
crumbled feta cheese
Freshly ground black pepper
Can Crushed Tomatoes
boneless, skinless chicken breasts
Heat the oven to 425°F.
Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering.
Add onion and 1/2 of the chopped garlic and sauté until soft, about 8 to 10 minutes.
Add spinach and sauté until wilted and water evaporates, about 2 minutes.
Season with salt and freshly ground black pepper.
Remove mixture from the pan and transfer to a bowl to cool.
Cut each chicken breast in half horizontally.
Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick.
Season all over with salt, garlic powder, and black pepper.
Stir feta into cooled spinach mixture.
Lay chicken breasts on a cutting board so the narrowest ends face you.
Place 1/4 of the spinach mixture halfway up each chicken piece.
Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. (toothpicks are optional, I can usually get the chicken to stay rolled up without them.)
Repeat with remaining chicken and filling.
Fill a large baking dish with the Crushed tomatoes, Bell peppers, and the remainder of the garlic. Season with salt, pepper, garlic powder, and any other herbs of your choosing.
Place the chicken roll-ups in the baking dish and cover them in the tomato, pepper, mixture.
Put the baking dish in the oven and cook for approximately 25 min.
While the chicken is baking you should be occasionally basting with the tomatoes and peppers, this keeps the chicken extra tender.
Serve on it’s own or with a little bit of quinoa.