Walnut Spinach Christmas Chicken Roll

Ingredients:

·        3 boneless skinless chicken breasts

·        4 oz. fresh baby spinach, chopped

·        4 oz. feta cheese, crumbled or parmesan cheese

·        4 oil-packed sun-dried tomatoes

·        1 tbsp. fresh basil, sliced

·        4 oz. crimini mushrooms, sliced

·        1/2 red bell pepper, seeded & chopped

·        1 small red onion, chopped

·        3 cloves garlic, chopped

·        3 tbsp. chopped walnuts

·        1tbsp extra virgin olive oil

·        2tbs. butter melted

·        Salt and pepper, to taste

·        Tooth pick or chef grade cooking twine

Ingredients for white sauce:

·        ½ cup white wine

·        2 cups chicken stock

Method:

·        Preheat oven to 350 degrees F.

·        Make a pocket in each chicken breast by making incision lengthwise partway in half with a very sharp knife. Be careful not to cut all the way through. Open chicken breast (like a book).

·        Put them in a plastic sheet and flatten slightly with a mallet. Meat should be about 1/2 an inch thick to fit the filling.

·        Open the sheet Sprinkle both sides with salt and pepper to taste.

·        In large frying pan, heat olive oil. Add onion, pepper, and garlic. Sauté three to five minutes, then add the mushrooms and sauté until veggies are tender.

·        Stir in chopped spinach and basil. Cover until spinach wilts.

·        Remove from heat. Stir in the feta. Add salt and pepper.

·        Place one-sixth of cheese mixture on each chicken breast. Neatly roll the breast into a tube along with the plastic. Secure with toothpicks or string (string is generally more secure).

·        Remove from the plastic

·        Heat 1 tbsp. butter in large skillet over medium high heat, add chicken.

·        Sear chicken until golden brown, about 3 minutes per side.

·        Transfer chicken in a greased baking pan. Bake chicken until just cooked through, juices run clear and meat is no longer pink, about 20 to 25 minutes, depending on size of chicken breast.

·        Remove chicken from the oven.

·        Slice them.

·        Heat a skillet on medium high heat. Add wine and let it reduced half and then add chicken stock in it.

·        Reduce the chicken stock and wine mixture until slightly thicken (syrup like consistency), until 8-10 min.

·        Remove the pan from the heat and swirl in 1 tbsp. melted butter, taste the sauce and adjust seasoning as your taste.

·        Drizzle of the hot sauce on the sliced chicken just before serving.

·        Enjoy.