Low Carb and Easy

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 cups Baby spinach, fresh leaves

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil or coconut oil, extra virgin

• Dairy

  • 1 cup Gruyere or mozzarella cheese, grated

• Tools & Equipment

  • 1 Wax paper

• Other

  • 2 tsp Homemade mrs. dash
  • toothpicks

Found on housewifehowtos.com

Description

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tsp. homemade Mrs. Dash
• Salt
• Pepper
• 2 cups fresh baby spinach leaves, divided
• 1 cup grated Gruyere or mozzarella cheese, divided
• 2 tbsp. extra virgin olive oil or coconut oil
• toothpicks
• wax paper

Directions

• Using a knife, horizontally slice the chicken to ½ inch thickness.
• Place chicken between two sheets of waxed paper and, using a rolling pin or the palm of your hand, gently flatten it to a uniform ¼ inch thickness.
• Liberally season one side of the chicken with Mrs. Dash, salt and pepper.
• Top the chicken with half of the spinach and cheese. Repeat using the other half.
• Roll the chicken from the large end toward the small and fasten with a toothpick.
• Heat the oil in a large skillet until shimmering.
• Preheat the oven to 350°F/177°C.
• When the oil is hot, brown the chicken on three sides. Do not brown the top where the toothpick holds it together or the cheese will ooze out.
• Transfer the chicken to a greased baking sheet and bake at 350°F/177°F for 30 minutes, or until a thermometer inserted into the chicken reads 165°F/74°C.
• Allow chicken to rest for 5 minutes after baking so the cheese can set up before serving.

Nutrition