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1
The chicken:
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2
Slice each chicken breast the long way, ending up with 8 thin pieces from the 4 breasts.Place between plastic wrap and pound flat and thin.
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3
Boil the spinach for several minutes and drain.
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4
In large skillet, saute onion with a little olive oil till slightly soft, add 1/2 of the minced garlic
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5
Chop up 2/3 of the spinach and add to skillet, lightly salt, and cook till water is gone. Let cool
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6
In a bowl, add cream cheese, spinach/onion mixture, a little creole seasoning, and mix well.
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7
Spread this mixture over the top of each of the chicken pieces, add a little feta cheese, &
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8
Roll each of the chicken pieces and pierce with a toothpick to hold.
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9
Place the chicken in a casserole dish and add in the chicken stock, olive oil and white wine mixed together.
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10
Sprinkle the bread crumbs mixed with fresh parsley over the top.
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11
Bake at 350 degrees for 30 minutes.While chicken is cooking make the Alfredo sauce.
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12
The Alfredo sauce:
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13
In a large heavy skillet, over very low heat, melt the stick of butter, do not let it get too hot as it will turn brown. when butter is melted add remaining garlic,remaining spinach, pepper,& cream, let warm thru while boiling your pasta, 10 minutes before chicken is done cooking,add pasta to boiling salted water and cook as directed but subtract 1 minute cooking time from directions, at about 30 seconds before pasta is done, add Parmigiano-Reggiano Cheese to skillet sauce and stir still creamy, now take pasta directly from boiling water and immediately add directly to Alfredo sauce and coat evenly using tongs.
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14
Divide pasta between 4 plates and place 2 chicken rolls on top of each and serve.
