Spinach, Basil, and Feta–Stuffed Chicken Rolls with Pignoli

Pignoli are another name for pine nuts, those small, white, oval-shaped nuts that are actually the edible seeds of pines and are in demand because of the popularity of pesto. Here they add just a touch of flavor, texture, and visual interest to these delicious fetastuffed chicken rolls, which boast a ton of nutrition from the spinach (iron, calcium, magnesium) and the kalamata olives (healthy plant chemicals called polyphenols). The lean chicken and feta cheese make this a high-protein dish.

Ingredients:
Olive oil cooking spray
6 boneless, skinless chicken breast halves
8 ounces (225 g) feta cheese, crumbled
4 cups (120 g) chopped baby spinach
1⁄4 cup (10 g) chopped fresh basil
1⁄4 cup (25 g) finely chopped pitted kalamata olives
4 cloves garlic, minced
2 teaspoons olive oil
1⁄2 teaspoon each salt and freshly ground pepper
1 can (14.5 ounces, or 406 g) diced tomatoes with garlic and basil, undrained
1⁄4 cup (34 g) toasted pine nuts

Preparation:
Lightly spray the insert of a slow cooker with olive oil and set aside.
Place each chicken breast between two sheets of waxed paper and use a
meat mallet to pound them to about 1⁄4-inch (6 mm) thickness; lay them out
flat. In a medium-size bowl, combine the feta, spinach, basil, olives, garlic, and olive oil and mix well.

Lightly and evenly sprinkle each chicken breast with salt and pepper.
Dividing the spinach and feta mixture by 6, spoon an equal measure onto
the wider end of each breast and roll it up. Lay the rolls close together, seam
sides down, in the slow cooker insert and pour the diced tomatoes evenly
over all. Cover and cook on high for about 4 hours, or on low for 5 to
6 hours, until the chicken is cooked through. Garnish with the pine nuts
to serve.

Author: Tom Green

If we’re not supposed to have midnight snacks, then why is there a light in the fridge?

image_print
Share Post:
About Tom Green 96 Articles
If we're not supposed to have midnight snacks, then why is there a light in the fridge?