Ingredients
1cupsoy sauce,low sodium
⅓cupbuffalo sauce
4clovesgarlic,minced
⅓cuphoney
4tbspsweet chili sauce
1½lbchicken breast,boneless, skinless
2tbspolive oil
½yellow onion,finely diced
2bell peppers,finely diced
2cupsspinach
Preparation
In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓-inch thick.
Place chicken breasts in the marinade and chill for about 2 hours or overnight.
Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook for about 30 seconds until aromatic. Add the onion and bell peppers, and cook until soft.
Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
Roll up chicken breast and secure with a toothpick, about 1½ inches apart. Cut the chicken breast in half.
Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook for about 6 minutes on each side until the inside is no longer pink. Remove from pan.
Add reserved marinade to the pan and cook for about 3 minutes until caramelized.
Serve drizzled in the caramelized marinade. Enjoy!
