Chicken Involtini With Bacon On Bed Of Spinach

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
• 1/4 cup flat leaf parsley, chopped
• salt & freshly ground black pepper, to taste
• 1 cup sliced or shredded mozzarella cheese
• 8 slices roasted red peppers (cut a jarred red pepper into 8 thin slices)
• 8 slices bacon or 8 slices pancetta
• 1 teaspoon extra virgin olive oil
• 1 garlic clove, cracked from skin
• 10 ounces baby spinach or 10 ounces triple-washed spinach leaves
• 1/4-1/3 cup wine or 1/4-1/3 cup dry vermouth

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. sprinkle with parsley, salt, and pepper.
• 3 sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
• 4 roll chicken, then wrap each roll in a slice of bacon. use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
• 5 bake rolls for 30-35 minutes, or until chicken is completely cooked through.
• 6 broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
• 7 for bed of spinach (while rolls are baking):.
• 8 preheat skillet over medium-high heat. add 1 teaspoon of olive oil and clove of garlic to the pan.
• 9 wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
• 10 serve by placing 2 rolls per plate on a bed of greens.
• 11 note: rachael's recipe had her frying the rolls, so that is an option as well. she put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. i personally found baking the rolls to be slightly healthier and just as tasty.