4 boneless, skinless chicken breasts,
150 gr. fresh spinach,
180 gr. ricotta cheese (and/or cream cheese; mozzarella cheese),
3 artichoke hearts from a can,
1 large pinch each dried basil and oregano,
salt and pepper to taste,
1 tbsp. chopped onion,
2 garlic cloves, crushed,
1 tbsp. extra virgin olive oil.
Recipe: Butterfly and pound gently the chicken breasts between two layers of plastic wrap. Sauté the onion and garlic in the olive oil and add the spinach. Remove from heat when the spinach is wilted and add the ricotta cheese, artichoke and the herbs. Season to taste and spread over the 4 pounded chicken breasts, roll and secure with toothpicks or butcher's twine. Place in a small hotel pan and pour some chicken stock or water in the pan. Cook in a preheated oven at 400 F, until the internal temperature is 165 F. Serve with some Alfredo sauce on top. I served the Pollo Involtini for this photo with green beans, Brussels sprouts, butternut squash balls, carrot, caramelized shallot, puff pastry twisted sticks and two kinds of potato. The taste is amazing, you should try it.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.