Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC

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!

• Ready In: 1 hr
• Serves: 6
• Yields: 6 roulades

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

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.