Stuffed Sofrito Chicken with Spinach

I found this bone-in chicken breast on sale for 1.69 per pound but I knew I was going to turn it into something a bit more interesting with a little work I will turn this one piece into 4 slices of skinless chicken breasts.

Remove the wing and skin. Set it on the side.

The chicken breast was so big that I was able to cut a big piece off, later I locate the small flap of meat attached to the bond. Carefully slice it, using a small, sharp boning knife to slice it off.

Use the tip of your knife to slice it off.

There are 2 ways you can do the next step, first is to place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness or 2 use a meat tenderizer similar to the one in the picture .

Spread 1 teaspoon of Mi Sofrito over the chicken cutlet

Now I will topped each piece with spinach or any other vegetables you like. I have some extra peppers in my fridge so I decided to add them. When you roll them you have to fold them tight enough like little rolls or sauteed them

Use yarn to hold everything in place

Spread some extra virgin olive oil and make sure the heat is high in order to get a nice sear. It only takes 5 minutes to sear, now let’s finish it in the oven at 350F for 5 more minutes

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