Flavorful, colorful and stuffed with the goodness of spinach.
I think your going to love this one.
Wash and quarter four servings of fingerling potatoes.
Toss with two sprigs of rosemary (remove stems, chop leaves), two tablespoons of olive oil, salt and pepper.
Spread onto parchment paper on cookie sheet.
Flatten four chicken breasts individually with kitchen mallet.
Spread 2 tablespoons of cream cheese, a sprinkle of garlic powder and one cup of baby spinach onto each breast.
Roll chicken breasts into a tight roll (keeping spinach tucked.)
Press crushed corn flakes onto exterior. (I’m sure there are classier options – post yours on FB)
Spray non-stick cooking spray onto baking dish and transfer chicken.
Bake potatoes until brown and crispy.
Bake chicken to internal temp of 165 degrees.
(I started the potatoes for ten minutes at 450. Then, lowered the temp to 350 and added the chicken for about another 20 minutes.)
Four chicken breasts
Four cups baby spinach
Small cream cheese
Small box of cornflakes