Chicken and Spinach Pinwheels

These delicious recipe has lots of eye appeal but only calls for a little effort.

Serves: 6

Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients:

6 chicken tenderloins, pounded thin (about ¼” thick)
1 package Food Club frozen spinach, thawed and squeezed dry
6 ounces grated Gruyere
2 tsps. olive oil
1 jar Joe’s Market Marinara Sauce
½ tsp. crushed red pepper

Directions:

In the center of each tenderloin, spread 1 heaping Tbsp. of spinach and top with an ounce of Gruyere (about 2 Tbsps.), keeping the edge of the chicken clean. Roll up each tenderloin and skewer with 1 or 2 toothpicks, trimming the ends with a serrated knife so that only ¼ of an inch of the toothpick is showing. Heat the oil over medium-high heat and sauté all the chicken pieces together until light brown and almost cooked through, about 8 minutes. Remove to a plate lined with paper towels. In the pan, add the tomato sauce and crushed red pepper and bring to a simmer. Add the chicken back to the pan and let simmer for an additional 5 minutes. Remove the chicken and slice into pinwheels. Remove toothpicks. To serve, pour the sauce on the plate and top with 2-3 slices of chicken. Serve with whole wheat pasta or brown rice.