Hidden Valley Ranch Chicken Roulades And Creamy Lemon Sauce #rsc

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 boneless skinless chicken breasts
• 1 (4 ounce) package hidden valley original ranch seasoning mix
• 1 cup greek yogurt
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons olive oil
• 1 cup parmesan cheese, freshly grated
• 1 teaspoon black pepper, coarsely ground
• 1 tablespoon chives, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 lemons, zest and juice

Recipe

• 1 preheat oven to 350 degrees. place each chicken breast between sheets of plastic wrap and pound to 1/4-inch thickness. stir hidden valley seasoning mix with yogurt and spinach in a small bowl. spread over chicken and roll up, securing with wooden picks. brush with oil.
• 2 in a bowl, stir parmesan cheese, pepper, and chives. dredge chicken "logs" in this mixture to coat thoroughly. place in a greased baking pan and bake 45 minutes.
• 3 five minutes before roulades are finished, prepare sauce. stir mayonnaise, sour cream, lemon zest and juice in a small sauce pan over low heat until heated through. slice roulades to reveal pinwheel pattern, drizzle with sauce, and serve.