This delicious recipe has been generously shared by our Lovefoodies friend Sally.
Sally tells me it’s a recipe she makes often, her family loves it and it’s so easy and quick to make, a real winner in a busy household!I live in the South, in Alabama to be specific where we are known for Southern Hospitality and great cooks. I started cooking when I was 9 haven’t stopped since. God gave me good taste buds and I try to share as much as possible.
Recipe by Sally Hall
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Yield: 4 Persons
Chicken Tenderloins (about 10-14) or skinless chicken breast fillets (1 per person)
Package of sliced Swiss Cheese – halved lengthwise (can also use Mozzarella or any other white cheese)
26 oz / 730 g frozen, chopped Spinach
1/2 cup / 110 g Butter
Sliced Streaky Bacon (2-3 slices per tenderloin)
1. Preheat oven to 350 F / 180 C / Gas 4. Spray a 9 x 13 pan with non stick spray.
2. In a medium sized sauce pan, cook spinach with butter and half cup water on medium heat. Salt and Pepper to taste. Stir frequently until butter is melted and most of the water is cooked out. Set aside to cool. (I use the large packages of spinach to serve on the side – if you don’t want to do this, use smaller packages and reduce the butter to half a stick.)
3. Take your tenderloins or whole chicken breast and with a meat mallet and a gallon zip lock bag, or plastic wrap under & on top of the chicken, flatten these until they are about a quarter inch (1 cm). You need to be able to pick these up and roll them, so don’t smash them too much .
4. Next layer a piece of the cheese, the length of the flattened chicken.
5. Take a tablespoon or a little more of the spinach, squeeze any liquid out of this and spread on top of the cheese. Too much will squish out and not roll up.
6. Have 2 slices bacon ready, and wrap up the chicken, cheese and spinach – pinwheel style, leaving the ends underneath the roll. If using larger pieces of chicken you may need another piece of bacon.
7. Bake for 20 – 30 minutes, carefully take pan out of the oven and drain off the liquid that’s accumulated. Return to the oven or broiler / grill and brown. By draining the liquid, it allows the bacon to brown up nicely. You may need another few minutes in the oven to brown to your liking.
**** Please note the cook times may be less if you are making thinner chicken roll ups. Please check if they are done after 20 minutes, and if so, then drain liquid and place under the broiler / grill for browning. The fatter the roll ups, the longer they will take!