Ingredients:
1 lb boneless, skinless chicken breasts
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 avocados mashed
¼ c of marinara sauce
2 cloves of garlic
1 tsp of rosemary
1 tomato diced
1 tsp of basil
1 tbsp almond flour
1/4 tsp Sea salt
1/4 tsp Freshly ground black pepper
Parmesan cheese to taste
Lots of toothpicks
Directions:
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the avocado, tomato, marinara, spinach, salt and pepper.
Combine the garlic powder, basil, rosemary, and flour together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast.
Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 6 toothpicks in each roll to ensure none of the filling seeps out.
Brush each chicken breast with the olive oil. Sprinkle the flour mixture evenly over all. Sprinkle any remaining spinach and top with parmesan cheese (optional).
Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup).
Bake for 35 to 40 minutes, or until chicken is cooked through
Enjoy!
Fit Chic