4-Cheese Chicken Roll-ups
Jen Brady

1 10-oz pkg frozen chopped spinach, thawed
3 T dry onion soup mix
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese
4 skinless, boneless chicken breasts
1/4 lb mozzarella cheese, cut into 4 sticks
1 (13-oz) pkg Alfredo or white sauce mix
1/2 cup grated Romano cheese
8 oz cooked fettuccine

Preheat oven to 375. Squeeze spinach dry. Combine spinach, soup mix, ricotta and feta in a bowl. Pound each piece of chicken to 1/4-in thickness with a meat mallet.

Spread 1 T spinach mix on chicken; reserve remaining spinach mix. Place a mozzarella stick in center of filling.

Roll chicken to enclose filling; secure bundles with a toothpick. Arrange rolls in a small baking dish. Bake for 20 min.

Meanwhile, prepare sauce according to package directions. Stir in reserved spinach mix. Pour over chicken. Top with Romano. Bake for 15 min longer. Serve over hot cooked pasta.

*To save time preparing sauce, simply substitute a 10-oz can of condensed mushroom soup. (Haven't tried that)