3 cups spinach, rinsed and stemmed
\n6 (4-6 oz.) fresh boneless, skinless chicken breasts
\n1\/4 tsp. ground black pepper
\n2\/3 cup ricotta cheese
\n2 tsp. brown mustard
\n1\/3 cup finely chopped pistachio nuts
\n2 tsp. chopped fresh basil
\n1 clove garlic, crushed
\n1\/4 pound cherry tomatoes, halved<\/p>\n
Preheat oven to 350\u00b0F. Lightly oil a 11×7-inch baking dish; set aside. Steam spinach until wilted; drain, rinse under cold water, and drain again. Pat dry and flatten out with paper towels. Flatten chicken breasts between sheets of wax paper to 1\/4-inch thickness with a mallet or rolling pin. Season with pepper. Cover each breast with a layer of spinach. In a medium bowl, combine ricotta cheese, mustard, pistachio nuts, basil and garlic; spread evenly over spinach to within 1\/4-inch of the edges. Roll chicken up jelly-roll style, starting from the shortest end. Arrange rolls in the baking dish, seam-side down. Cover with aluminum foil and bake until done, 18 to 24 minutes. Refrigerate for 3 hours then cut into 1\/2-inch slices, if desired. Serve garnished with tomatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 cups spinach, rinsed and stemmed 6 (4-6 oz.) fresh boneless, skinless chicken breasts 1\/4 tsp. ground black pepper 2\/3 cup ricotta cheese 2 tsp. brown mustard 1\/3 cup finely chopped pistachio nuts 2 tsp. chopped fresh basil 1 clove garlic, crushed 1\/4 pound cherry tomatoes, halved Preheat oven to 350\u00b0F. Lightly oil a 11×7-inch baking dish; set aside. Steam spinach until wilted; drain, rinse under cold water, and drain again. Pat dry and flatten out with paper towels. Flatten…<\/p>\n