TWO PESTO SPINACH CHICKEN BUNDLES
preheat oven to 350 degrees
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
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.