Green Goddess Chicken

By Jan Pinnington
January 17, 2014
Healthy Hands Cooking

Your kids will love these veggie packed chicken roulades. Serve them with a side of steamed veggies and mashed potatoes for a healthy and complete meal.

Filling:
•    1 cup fresh broccoli pieces
•    1 cup baby spinach
•    8 oz. chive and onion cream cheese
•    10 fresh basil leaves (or 1/2 tsp. dried) (or a handful of your favorite fresh green herbs of any kind)
•    Salt and Pepper

•    6 small organic chicken breasts, pounded thin

Breadcrumb Topping:
•    2 tbsp. olive oil
•    1/2 cup Panko bread crumbs
•    1/4 cup Parmesan cheese
•    1/2 tsp. dried basil
•    1/2 tsp. oregano
•    1/2 tsp. garlic powder

Directions:

1    In a food processor, puree broccoli, spinach, cream cheese, and basil (or a handful of your favorite green herbs), to form the filling.
2    Season with salt and pepper to taste.
3    Pound chicken breasts until smooth.  Sprinkle facing side with salt and pepper.
4    Place heaping spoonful of filling inside each chicken cutlet.
5    Carefully roll chicken keeping filling inside by 1/4 from edge.
6    Place seam side down on a baking sheet and secure with toothpicks if needed.
7    Brush chicken with olive oil.
8    Mix remaining ingredients to form a crumb topping and generously spread over each chicken piece.
9    Bake in 350 degree oven for 40 minutes or until chicken is cooked through. (May be sprayed with a bit of butter flavored non-stick spray if needed to add moistness).
10    Let stand 5 minutes before slicing into 3/4 pieces.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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