Baked Chicken Roulades with Spinach and Sun-dried Tomatoes

Boneless chicken breasts are stuffed with sautéed onions, spinach and sun-dried tomatoes. The dish is first prepared in a skillet and then transferred to the oven and baked.

Servings: 4 | Prep time: 20 min | Cook time: 45 min

INGREDIENTS

3 tablespoons olive oil, divided
1 onion, chopped
2 cloves garlic
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup sun-dried tomatoes in oil, drained and thinly sliced
¼ teaspoon crushed red pepper flakes
4 skinless, boneless chicken breasts, pounded thin and seasoned with salt and pepper
¼ teaspoon garlic powder
¼ teaspoon paprika

DIRECTIONS

Preheat the oven to 375˚ F.
Sauté the onions in 1 tablespoon of olive oil in a large skillet until the onions soften. Add the garlic and stir. Add the spinach, sun-dried tomatoes and red pepper flakes and sauté for an additional couple of minutes. Remove from heat.
Spoon the spinach and sun-dried tomato mixture over each chicken breast, leaving ½ -inch border. Roll the chicken breast and secure with toothpicks. Season with garlic powder and paprika.
Heat the remaining 2 tablespoons of olive oil in the same skillet. Cook each side of the roulades for 2 minutes per side, turning several times. Cover the skillet loosely with foil and bake for 20 minutes.
The roulades can be served individually, or sliced crosswise for a beautiful presentation.