Chicken Rollups With Sun-Dried Tomato
  • 4 – 6 Skinless, Boneless Chicken Breasts, pounded thin
  • ½ Bottle Italian salad dressing
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Minced Garlic
  • ½ Onion, chopped
  • 1 10 oz pkg Frozen Chopped Spinach
  • 1 cup (3.5 oz pkg) Great Lakes Sun Dried Tomatoes, Diced
  • ¾ cup Feta Cheese
  • ½ cup Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Seasoned Bread Crumbs
  1. Place the flattened chicken breasts in a resealable plastic bag. Pour in Italian dressing, seal tightly and refrigerate for at least an hour. Preheat the oven at 400 degrees F. In a large bowl stir together the feta and the sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic and onion. Cook for 2 minutes and then add the sun dried tomatoes and the thawed and drained spinach. Cook for 2 more minutes. Allow to cool slightly then combine with the feta and sour cream mixture. Place chicken breasts on a cookie sheet and spoon about 4 tablespoons of the filling mixture in the center of each breast. Pull the sides up, overlap slightly and secure with toothpicks. Transfer chicken breasts to a greased baking dish. Combine bread crumbs and parmesan cheese. Sprinkle the breadcrumb mixture over the chicken breasts. Bake, uncovered, for 30 minutes.
Recipe by Great Lakes International Trading, Inc. at