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Festive Chicken Wheels

INGREDIENTS

• 6 8oz bnls/sknls butterfly chicken breasts   #58708
• 8 oz. fresh baby spinach, chopped   #87150
• 8 oz. feta cheese, crumbled   #20654
• 8 oil-packed sun-dried tomatoes   #00719
• 2 Tbs. fresh basil, sliced   #87126
• 8 oz crimini mushrooms, sliced
• 1 red bell pepper, seeded & chopped   #87023
• 1 purple onion, chopped   #87036
• 6 cloves garlic, chopped   #87135
• 3 Tbs extra virgin olive oil   #13736
• salt and pepper, to taste

DIRECTIONS

• Preheat oven to 350 degrees F.
• Flatten each chicken breast slightly with a mallet. Meat should be about 1/2 an inch thick. Sprinkle both sides with salt and pepper to taste.
• In large frying pan, heat olive oil. Add onion, pepper, and garlic. Saute 3-5 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 (to taste).
• Place one-sixth of cheese mixture on each chicken breast. Neatly roll the breast into a tube. Secure with toothpicks. Bake (don't allow them to touch) in a greased casserole dish for 20-25 minutes. Slice before serving.
• This recipe can also be served as a festive Christmas or New Years buffet main dish.