Chicken Pistachio Roll Ups
List of Ingredients
6 skinless boneless chicken breast halves
fresh ground black pepper
1 1/2 ounces spinach bunches, washed, stemmed
2/3 cup lowfat ricotta cheese
2 teaspoons Dijon mustard
1/3 cup natural California pistachios, coarsely chopped
1 garlic clove, minced
2 tablespoons chopped fresh basil
cherry tomatoes, for garnish
Heat oven to 375 degrees F. Loosen the fillet piece from each half-breast of chicken; open like a book so breast lays flat. Flatten each breast to 1/4 inch thickness. Season with pepper. Cover and cook 3 cups spinach until wilted (refrigerate remainder for garnish). Drain. Rinse under cold water; drain again. Pat dry and flatten with paper towels.
Place chicken breasts skinned side down. Cover each with an even layer of spinach. Mix remaining ingredients and spread evenly over spinach to within 1/4-inch of edges. Roll up jelly-roll style, starting from the shortest end. Arrange in a lightly oiled baking dish, seam down. Cover with foil. Bake until chicken is opaque, about 18 to 24 minutes. Refrigerate 3 hours.
To serve, cut each roll into 1/2-inch thick slices; arrange on reserved spinach leaves. Garnish with cherry tomatoes.