Ingredients:
2 boneless skinless chicken breasts, halved
12 -14 leaves fresh spinach
1 (6 1/2 ounce) packages alouette spreadable cheese with garlic and herbs
5 ounces roasted red peppers, sliced ( or 5 ounces pimiento slices)
3/4 cup finely chopped walnuts
Directions:
Preheat oven to 400 F.
Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef’s knife.
Cover each chicken piece with spinach leaves.
Spread each with Alouette.
Top with pepper slices and walnuts.
Carefully roll up each breast and secure with wooden toothpicks.
Bake 20 to 25 minutes until cooked through.
Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.
Servings: 35
Time preparation: 15 min.
Time total: 35 min.