Chicken Roulade

Name: Chicken Roulade
Ingredients: 16 ounces boneless skinless chicken breasts, trimmed and pounded thin into cutlets; 2 tablespoons sun-dried tomatoes (dry packed); 2 cups Baby Spinach; 1/4 cup parmesan cheese; 1/4 cup onion, chopped; 2 teaspoons olive oil, divided; 1 teaspoon garlic; 1/3 teaspoon red pepper flakes; 1 tablespoon water; 1/2 cup dry white wine

10 ingredients

1 steps

Ingredients

16 ounces boneless skinless chicken breasts, trimmed and pounded thin into cutlets
2 tablespoons sun-dried tomatoes (dry packed)
2 cups Baby Spinach
1/4 cup parmesan cheese
1/4 cup onion, chopped
2 teaspoons olive oil, divided
1 teaspoon garlic
1/3 teaspoon red pepper flakes
1 tablespoon water
1/2 cup dry white wine

Directions

1

["Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.", "Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.", "Sprinkle the tomatoes evenly on the smooth side of the cutlets.", "Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1\" at the narrow tip free of spinach mixture. Loosely roll up the chicken