Wednesday, December 26, 2007

Chicken Tortellini with Rotallini

Here is a recipe Olivia made for was SO GOOD!

Serves 6

First mix
2.5 oz. package of Goat Cheese
A little over half of a 14. oz can of Spinach Leaves
2 cups of shredded Mozzarella (save a handful or two for later)

Next you need 6 pieces of Chicken Breast
These come rather thick, so you will have to fillet them in half.
This makes two per person.
Use a meat tenderizer afterwards to make them easier to roll,
they should end up about 1\4 of an inch thick.

On one piece of Chicken Breast, lay a slice of ham on the top,
then smear on a tablespoon or two of the goat cheese\spinach mix.
Roll it up, starting at the narrow end.

Put a toothpick in each to keep them from unrolling.

Spoon a teaspoon or so of Dijon Mustered on each one .
This is not necessary, but it does taste good.

Roll the whole thing in bread crumbs or
Shake and Bake Chicken Parmesan

Bake for 30-45 min. at 350, or until chicken is cooked.

While chicken is cooking boil your Rotallini pasta.
Strain and add the left over spinach, mozzarella and goat cheese\spinach mix.
Serve Chicken Tortellini over the Rotallini,
I served mine with Sweet Baked Butternut Squash,
it goes well with garlic bread and salad.


Lara said...

This looks delicious and more importantly, like my diabetic husband might be willing to eat it, so thanks for the recipe and the step by step pics. I can't wait to try it.

Anonymous said...

MMM... Looks delicious, Olivia!

Anonymous said...

This looks wonderful.

It's way past my bedtime, so I will need to come back and get the recipe tomorrow.