Goat Cheese roll-ups

A family favorite.  Serve as is, or on a bed of brown rice.

This recipe was inspired by a Rachel Ray recipe

Ingredients

3 whole chicken breasts, cut CAREFULLY in half, so you get six THIN breasts. In other words, cut each horizontal.

1 10oz box of chopped frozen spinach, defrosted

1 block of herb/garlic goat cheese (1/2 cup?)

1 Lemon

Toothpicks

Olive Oil

2 tsp minced garlic

1/2 diced onion (we like valdia)

1 tsp ground thyme

1/2 tsp crushed red pepper

2 Cups chicken broth

1/4 cup flat-leat (italian) parsley

3 TBS diced roasted red peppers (we buy them in jars, but you could use fresh)

Corn starch

Directions

Preheat your oven to 350°.

De-thaw spinach. Microwave for a few minutes and spend some time getting all the moisture out. We don’t use the whole block. We use about 3/4 of the chunk. Drain it well.

In a medium mixing bowl, put the spinach and goat cheese, lemon zest and pepper. Mix well.

Grease glass cooking dish (9×12) with some margerine or something.

Cut the chicken breast in half so that they’re half as thin. Lay them on a cutting board, and with a sharp knife, slice the height in half so you still have the full-sized breast, just half as thick.

Put a couple heaping spoon fulls in the middle of one of the breasts and fold over the ends to make a roll-up. Use a toothpick to hold together. You’ll make six, so measure out your filling so you use it up equally. Place the roll-up in the glass dish.

Once they’re all done, put the roll-ups in the oven for 30 minutes, they should turn a nice golden brown.

About 20 minutes into the cooking, take a skillet, put some olive oil in it and toss in some diced onions. We use 1/2 of a large onion. Put in the garlic, red peppers and thyme and cook on a medium heat for a few minutes. Pour in 1 1/2 cup of chicken broth. Reserve 1/2 cup of the broth. We just leave it in the measuring cup and then put in a heaping tablespoon of corn starch into the cool broth and stir. Add this mixture to the skillet to adjust the thickness. Don’t add corn starch to the hot liquid, it must be dissolved in the cool broth first.

Place the chicken on a bed of rice and pour the sauce on top.