Recipes:
# Four-Cheese Chicken Rolls
## INGREDIENTS
* 1 (10-ounce) package frozen chopped spinach, thawed
* 3 tablespoons dry onion soup mix
* ½ cup ricotta cheese
* ½ cup crumbled feta cheese
* 4 skinless, boneless chicken breasts (4 ounces each)
* ¼ pound mozzarella cheese, cut into 4 sticks
* 1 (1.3-ounce) package Alfredo or white sauce mix
* ½ cup grated Romano cheese
* 8 ounces cooked fettuccine
**SERVES 4**
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## Make Ahead
Prepare the chicken rolls for baking up to **4 hours ahead**. Refrigerate until ready to cook.
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## Variation
This tasty filling recipe makes a great side dish for beef or pork. Bake in a greased baking dish for **20 minutes** in a **375°F** oven.
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### 1
Preheat oven to **375°F**.
Squeeze spinach dry.
Combine spinach, soup mix, ricotta and feta in a medium bowl.
Pound each piece of chicken to **¼-inch** thickness with a meat mallet.
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### 2
Spread **1 tablespoon** spinach mixture on chicken; reserve remaining spinach mixture.
Place a mozzarella stick in center of filling.
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### 3
Roll chicken to enclose filling; secure bundles with a toothpick.
Arrange rolls in a small baking dish.
Bake for **20 minutes**.
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### 4
Meanwhile, prepare sauce according to package directions.
Stir in reserved spinach mixture.
Pour sauce over chicken.
Top with Romano.
Bake for **15 minutes longer**.
Serve over hot cooked pasta.
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## Make It Quicker
* To save time preparing the sauce, simply substitute a **10-ounce can of condensed mushroom soup**.
