EASTER RECIPE - Spinach Chicken Roulade

Baked chicken stuffed with spinach, garlic and asparagus. Serve over mashed potatoes for extra zest.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

4	(6 Ounce) Boneless Skinless Chicken Breasts
½ tsp	Freshly Ground Black Ground
¼ tsp	Kosher Salt
1	(5 Ounce) Package Baby Spinach
2 cloves	Garlic, minced
2 tsp	Extra Virgin Olive Oil
12	Asparagus Spears
3 Tbsp	Butter
2 Tbsp	Extra Virgin Olive Oil

Directions:

1. Preheat oven to 425 degrees F. Using a meat mallet, flatten chicken breasts until ¼-inch thick. Season chicken with salt and ground pepper.
2. In a large ovenproof skillet, heat 2 teaspoons olive oil and add in spinach and garlic. Cook for 1 minute over medium heat. Remove from heat and set aside.
3. Evenly spread spinach mixture over each chicken breast and top with asparagus. Starting with a short side, gently roll up chicken and tuck in ends. Pierce each chicken breast with a toothpick to secure filling.
4. Preheat oven to 425 degrees F.
5. In a same skillet, warm butter and 2 tablespoons olive oil. Add chicken and cook for 8 minutes or until brown on all sides. Place skillet in oven and bake for 15 minutes. Remove toothpicks and serve warm.