Chicken Rollatini with Ditalini
- Cooking spray
- 2 pounds ditalini pasta
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
- 8 ounces thinly sliced ham
- 1 cup baby spinach leaves, chopped
- 4 ounces goat cheese
- 2 tablespoons Dijon mustard
- 1 cup seasoned bread crumbs
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Cook ditalini according to package directions.
- Drain and toss with 1 tablespoon of the olive oil.
- Season with salt and black pepper.
- Arrange chicken breasts on a flat surface.
- Top each piece of chicken with ham.
- Mix together spinach and goat cheese and spread over ham.
- Starting from the shorter end, roll up chicken and secure with wooden picks.
- Brush mustard all over chicken rolls and then roll in bread crumbs.
- Heat remaining oil in a large oven-proof skillet over medium-high heat.
- Add chicken rolls and cook until golden brown on all sides.
- Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
- Serve chicken with half of the ditalini.
- Reserve extra ditalini for another dish.
cooking spray, pasta, olive oil, salt, chicken, ham, baby spinach leaves, goat cheese, mustard, bread crumbs
Taken from www.foodnetwork.com/recipes/robin-miller/chicken-rollatini-with-ditalini-recipe.html (may not work)