Two Pesto Spinach Chicken Bundles

TWO PESTO SPINACH CHICKEN BUNDLES

preheat oven to 350 degrees

INGREDIENTS

8      thin chicken cutlets

1      package frozen spinach, cooked and squeezed dry

1/2   cup basil pesto

1      cup roasted sweet pepper pesto*

        separated into two 1/2 cup measures

1/2   to 1 cup shredded monterey jack cheese

        toothpicks

        non stick cooking spray

Pound the cutlets thin.

Mix the spinach with the 2 pestos in a bowl.

Take a cutlet and spread with the spinach pesto mixture.

Top with some cheese.

Roll up carefully the best you can, securing with 2 toothpicks

Finishing remaining cutlets.

Place in a baking dish sprayed with non stick cooking spray.

Top the chicken with the rest of the roasted sweet pepper pesto.

Bake uncovered for 45-50 minutes in a preheated oven until the chicken is nicely browned and the juices run clear.

Don't forget to remove toothpick before eating.

All oven vary, so check for doneness.

*    I use Turtledove Company Roasted Sweet Pepper Pesto and

      I found this item at my local Stop & Shop Supermarket

Serve with rice or pasta or your favorite vegetable and a salad.

Enjoy!