This is one of my favorite dishes that I make. The prep work is a little time consuming but, so worth it!
1 bag Frozen Spinach, defrosted and drained
4 tbs Slivered Almonds
3/4 cup Cream Cheese
1 cup to 1 ½ cups Italian Blend Finely Shredded Cheese
2 cloves Garlic, minced
Salt and Ground Black Pepper
1/8 tsp grated Nutmeg
2 tbs Parsley Flakes
8 Chicken Breasts, butterflied
3 to 4 tbs Extra-Virgin Olive Oil
Preheat oven to 400 degrees F.
Combine spinach and almonds in a bowl. Mix in cheeses, garlic, salt, pepper, and nutmeg.
Season both sides of the chicken with salt and pepper. Spoon the filling into the chicken breast. Spread evenly, leaving approximately ¼ of the edge clean. Roll the chicken on itself as tightly as possible without squishing all the filling out.
Lightly coat the bottom of a lipped baking sheet with extra virgin olive oil. Rub the chicken all over with some extra virgin olive oil and sprinkle the chicken with Parsley.
Roast 15 minutes. Turn oven to broil and continue cooking for 5 minutes or until golden and cooked through.