This is an excellent way to use up that dab of cooked spinach that I invariably seem to have leftover every time I cook it. This dish is quick, easy and so flavorful! You’ll want to give this a try sometime. It’s suitable for all phases of Atkins and Keto diets. Primal followers can enjoy it but it is not suited to a Paleo lifestyle unless you omit the cheese or sub in a plan suitable creamy binder.
9 oz, chicken breast, skinned
2 slices (1 ¾ oz.) Muenster cheese (you can use Swiss or Jack cheese)
2 oz. pork breakfast sausage (or Italian sausage)
¼ c. cooked spinach
Seasoning blend of your choice
DIRECTIONS: Preheat oven to 350º. Oil a small baking pan. Pound the chicken breast between two pieces of plastic wrap with a meat mallet. Try not to tear it and strive for ” thickness. Remove top sheet of plastic. Cut into 2 equal portions. Form sausage into two flat oblong pieces and fold the cheese slices around them. Lay those “logs” in the center of each piece of chicken. Spoon 2 T. spinach down each “log” of cheese & sausage. Tightly roll chicken around the log of sausage and cheese. Lift onto the baking pan, seam down. Drizzle the roulades with the olive oil and brush with a brush to spread it evenly on the surfaces. Sprinkle the roulades with your favorite seasoning. I used a blend of Mrs. Dash (original), onion powder and granulated garlic. Pop into 350º oven for 20 minutes. Remove and baste all surfaces with the olive oil in the pan (add more if needed). Return to oven and bake another 15-20 minutes or until firm and golden brown. Sausage will be done by now and cheese will have begun to run out the ends. Plate and serve with mashed cauliflower or your preferred vegetable. ENJOY!
NUTRITIONAL INFO: Makes 2 servings, each contains:
456 cals, 27.9g fat, 1.65g carbs, 0.95g fiber, 0.7g NET CARBS, 48g protein, 913 mg sodium