Chicken Roulade
Adapted from Prevention.com
1/4 cup finely chopped onion
2 teaspoons olive oil, divided
1 teaspoon minced garlic
1/3 teaspoon red-pepper flakes
1 tablespoon water
1/4 cup (1 ounce) grated parmesan cheese
2 tablespoons chopped tomatoes
1 package frozen spinach
4 chicken breasts (about 4 ounces each), trimmed
In a medium nonstick skillet, combine the tomato, onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. Add in spinach and parm cheese and let simmer on low.
While you prepare the spinach mixture, grill the chicken until done. Serve the grilled chicken breasts with the spinach mixture on top, sprinkled with more parm cheese if you like.
