Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC

• 6 boneless skinless chicken breasts
• 1 (4 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 1 cup Greek yogurt
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons olive oil
• 1 cup parmesan cheese, freshly grated
• 1 teaspoon black pepper, coarsely ground
• 1 tablespoon chives, chopped
• 12 cup mayonnaise
• 14 cup sour cream
• 2 lemons, zest and juice

1. Preheat oven to 350 degrees.
2. Place each chicken breast between sheets of plastic wrap and pound to 1/4-inch thickness.
3. Stir Hidden Valley Seasoning Mix with yogurt and spinach in a small bowl.
4. Spread over chicken and roll up, securing with wooden picks.
5. Brush with oil.
6. In a bowl, stir Parmesan cheese, pepper, and chives.
7. Dredge chicken "logs" in this mixture to coat thoroughly.
8. Place in a greased baking pan and bake 45 minutes.
9. Five minutes before roulades are finished, prepare sauce.
10. Stir mayonnaise, sour cream, lemon zest and juice in a small sauce pan over low heat until heated through.
11. Slice roulades to reveal pinwheel pattern, drizzle with sauce, and serve.

chicken breasts, mix, greek yogurt, spinach, olive oil, parmesan cheese, black pepper, chives, mayonnaise, sour cream, lemons

Taken from www.food.com/recipe/hidden-valley-ranch-chicken-roulades-and-creamy-lemon-sauce-rsc-494545 (may not work)