I have something to admit to y’all. I really can’t take any credit for this dish. I didn’t have any part in cooking it. I did, however, take part in the consumption of our entree. This dish was prepared by my dear friend MC, the very person who the dinner party was in honor of.
MC and I met back in 2006, when we were working for the Coffee Devil and we’ve been besties ever since.
When MC moved back to the Northeast in 2009, it was hard to get used to not having her around. She’s my sister from another mister. But, people, she’s onto bigger and better things and in about 2 years, I know she’s going to come running back to sweet home Chicago.
And so I present to you, MC’s Stuffed Chicken Rollettes with Spinach Salad – slightly adapted from Weight Watchers
- - 2 tsp. Olive Oil, divided
- - 1 Onion, chopped
- - 10 oz Fresh Spinach
- - 1 tsp lemon zest
- - 1/4 cup Feta Cheese (we used low-fat)
- - 1/4 cup Dried Apricots, chopped
- - 1 tsp Salt
- - 1/2 tsp Pepper
- - 1 lb. Boneless Skinless Chicken Breast Cutlets
In a large nonstick skillet, heat 1 tsp olive oil. Add onion to pan and saute until golden, about 5 minutes.
Wilt spinach, stir in zest, feta, apricots, salt and pepper. Set aside
Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper.
In the same skillet, heat remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks before serving.
We served the Stuffed Chicken Rollettes over a spinach salad with an easy dressing of olive oil, lemon juice, salt and parmesan cheese.