Chicken Rollatini

I was watching the Food Network a couple of weeks ago when Robin Miller came on and made this delicious recipe. My husband and I love spinach and we LOVE goat cheese. This could not have been a better match!

For this recipe I used whole wheat seasoned bread crumbs for the first time. I had bought a cannister a couple of weeks ago when they were on sale and I had a coupon specifically for the whole wheat variety! Quite tasty actually, and aside from the color, one would never know they were whole wheat!


Chicken Rollatini with Ditalini
(from FoodNetwork.com)

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