May 8, 2008
Old recipe resurfaces
One of my “stretch goals” for 2008 is to organize the six years’ worth of Cook of the Week recipes and recipes I’ve written about in my column, Speaking of Food, so that it takes me less time to find them when readers call or write asking for them.
Today, I’ve been working on recipes from 2006. This was apparently the year for pound cakes, apple dumplings, hamburger casseroles and sweet potato pies. It was also the year for Chicken-Spinach Rolls from Cindi Irwin, who was featured in August.
I made this dish once and then apparently lost or misfiled the recipe, because I went looking for it one day a few months ago and couldn’t find it. Thankfully, it has resurfaced
Chicken-Spinach Rolls
1 medium onion, chopped
2 tablespoons olive oil
4 cups fresh baby spinach
4 ounces cream cheese, softened and cubed
4 ounces shredded Mozzarella cheese
2 ounces crumbled Feta cheese
2 ounces shredded Cheddar cheese
1/2 teaspoon dry ranch dressing mix
1/2 cup chopped marinated artichoke hearts
1/4 cup chopped sun-dried tomatoes
8 boneless, skinless chicken breasts, flattened to 1/8-inch thickness
Sauté onion in olive oil until tender. Add spinach and stir until wilted. Remove pan from heat and add remaining ingredients, except chicken. Spoon 1/4-cup of the mixture onto each chicken breast and roll up jelly-roll-style. Place seam-side down in a greased baking dish. Season with salt and pepper. Bake at 350 degrees for 30 to 35 minutes. Do not overbake or chicken will be dry.
If using as an appetizer, place cooked chicken in refrigerator to chill. Slice into pinwheels and place on a serving tray. Serve at room temperature.
Note: For a rich dish that’s more moist, pour 1 1/2 cups whipping cream over the chicken before baking.
