4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar,
fresh thyme, sea salt, garlic & black pepper in a Ziploc bag.
Butterfly the chicken breasts and drop in bag. Seal and marinate in
fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1
butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of
baby spinach inside. Starting at one end of chicken, roll tightly. Wrap
1 slice of bacon around outside and seal with a toothpick. Follow the
same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon
butter in a baking dish and place in oven while preheating. Once
preheated, remove baking dish (with melted butter) and place chicken
rolls seam side down. Cook for 25-30 minutes until cooked through.
serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153