with Parsley Tarragon Sauce

Yield: 4 Servings

Ingredients

• 7 boneless skinless chicken breast halves
• 8 green olives, pitted
• 1/4 red bell pepper, seeded
• 1/4 cup cooked spinach
• 1 tablespoon chopped fresh parsley
• 2 ounces feta cheese
• Salt and freshly ground pepper
• Parsley Tarragon Sauce

Instructions

1. Roughly chop one of the chicken breast halves and place in a food processor with the olives, red pepper, spinach, parsley, cheese and salt and pepper to taste. Process on pulse until all of the ingredients are coarsely chopped. Refrigerate.

2. Place the remaining 6 chicken breasts halves between sheets of wax paper and pound until paper thin. Season all over with salt and pepper. Place the pounded breasts on a work counter.

3. Spread 1 tablespoon of the chilled chicken mixture in the center of each chicken breast and tightly roll to enclose. Wrap with plastic wrap, seal and tie the ends to make a sausage-like casing.

4. Bring a large pot of water to a simmer. Carefully drop the wrapped chicken rolls into the water and cook about 10 minutes. Remove with a slotted spoon and set aside to cool. When cool enough to handle, unwrap the plastic and slice the rolls across the width into 3/4-inch medallions. Arrange medallions on a plate and serve with the Parsley Tarragon Sauce.