• 2 light swiss laughing cow wedges
  • 1/4 cup steamed spinach with water ringed out (I used 1 cup of frozen and it came down to 1/4 cup after warming and ringing dry)
  • 1 artichoke heart, chopped (from a can)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 chicken breasts (mine were about 6 oz. each)
  • more salt & pepper for chicken


  • Preheat oven to 350 degrees.
  • In a small bowl combine:
    • cheese wedges, spinach, artichoke, garlic powder, salt & pepper.
  • Mix with a fork until well combined.
  • Lay your chicken breast down on a cutting board and slice it in half so you have two thin halves (see picture).
  • Lay all 4 pieces between 2 sheets of plastic wrap.
  • Take the flat side of a meat tenderizer and pound the chicken until very thin.
  • Sprinkle salt and pepper on both sides of the chicken.
  • Scoop about 1 tablespoon of the spinach artichoke mixture on the chicken and spread it to coat the chicken.
  • Roll each piece of chicken and hold in place with tooth picks.
  • Place rolls on a baking sheet lined with tin foil and bake for 20-22 minutes (cooking time may vary based on your oven and the thickness of your chicken.)