Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC

Name: Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 roulades, 6 serving(s)
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

Submitted by Joni Hilton

"Ready, Set, Cook! Hidden Valley Contest Entry. This is a show-stopper main dish-- you slice it into gorgeous pinwheels. But it's also super easy and incredibly delicious!"

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Ready In:: 1hr
Ingredients:: 11
Yields:: 6 roulades
Serves:: 6

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
SAUCE
¹⁄₂ cup mayonnaise
¹⁄₄ cup sour cream
2 lemons, zest and juice

directions

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.
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.
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.