Chicken Roulade with Pasta

Protein packed and declared a keeper by my husband! Must be a good one!

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup cottage cheese

1/3 cup Parmesan cheese

1/2 cup chopped kale or spinach

1/2 tsp dry minced onion

1/4 tsp garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 cups marinara sauce

fresh chopped parsley and basil to serve 

Mix the cottage cheese, Parmesan, kale, dry minced onion, garlic powder and red pepper flakes together and set aside. Open up the chicken thighs and place between two sheets of wax paper. Roll out to even the thickness and salt and pepper them. Pour the marinara sauce into an 8 X 8" baking dish. Divide the cottage cheese filling into 4 and place onto one side of each thigh. Roll up and place seam side down in the sauce. No need to secure the rolls. I was worried they would unroll or ooze while baking but it didn't happen. Once all the chicken is rolled up sprinkle the tops with more Parmesan, salt and pepper. Bake in a 350°F oven for 30-35 minutes or until the internal temperature reads 165°F. Spoon some of the sauce over the chicken for the last 5 minutes. While the chicken bakes prepare enough pasta for 4 servings then serve the pasta topped with a stuffed chicken thigh, fresh chopped parsley and basil. Serves 4.

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