Pour ½ cup of chipotle sauce on each plate, top with medallions and serve with chimichurri pasta
Portion size8 servings
Season chicken with salt and pepper. Place single layer of spinach in center of each breast. Top with 1/4 cup cheese, 1/8 sun-dried tomatoes and 1/8 roasted pepper. Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour. Meanwhile, in food processor, mince chipotle chilies, garlic and salt. Add cottage cheese, process until smooth scraping sides of bowl occasionally. Add mayonnaise and yogurt, process until blended. Set aside. Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side. Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven 15 minutes. Cover and let stand 5 minutes, remove toothpicks, and slice into medallions. Pour ½ cup of chipotle sauce on each plate, top with medallions and serve with chimichurri pasta (recipe follows). Chimichurri Pasta 1 bunch flat leaf parsley 4 cloves garlic, minced 2 tablespoons lime juice 1 shallot diced 1 teaspoon pepper ½ teaspoon salt ¼ cup olive oil 1(500g) package orzo pasta 1 red bell pepper, seeded and diced In food processor puree parsley, garlic, lime juice, shallot, salt and pepper. With machine running, pour olive oil through feed tube in a slow, steady stream; process until well combined. In a large pot of salted boiling water, cook orzo according to package directions; drain well. Combine orzo, sauce and red bell pepper.