Chicken roulade with spinach & sun dried tomatoes over bowties & marinara

You will need:

2-4 chicken breasts

1/2 cup Thawed spinach

1/4 cup grated romano cheese

salt , pepper, garlic powder, onion powder

toothpicks

Pre heat oven to 350

Pound chicken breast out as thin as you can, be sure not to break through the skin

Season chicken with salt and pepper (or seasons of your choice)


In a large mixing bowl mix together spinach and sun dried tomatoes

Place a large spoonful of mixture to one end of the meat and roll. Seal with toothpicks.

In a non stick skillet with one tablespoon of olive oil on medium heat place meat into pan and let all side brown by rotating. Chicken does not need to be cooed entirely because it's going into the oven.

After all sides are browned transfer chicken on foiled baking sheet and put into 350 oven for 20 minutes

Let cool for ten minutes, remove toothpicks, slice and serve