Chicken  Spinach Roll  with Cheese Sauce and Quinoa

Products:

1. 4 chicken breast
2. baby spinach, lemon juice,sun dry tomatoes, onion and garlic
3. Feta cheese, color Quinoa
4. Olive oil, Iceberg lettuce and agave syrup
5. Home made ranch dressing ( mayo, sour cream, kefir, salt & pepper, onion & garlic powder , dry dill & parsley )
6. Cheese souse ( 3 different cheeses : sweet , sharp and hot , fresh parsley & cilantro, 1/4 cup milk)

Chop half onion, 2 cloves of garlic and few sun dry tomatoes. Fry onion and garlic on 2 tsp olive oil,  add sun dry tomatoes & spinach.  Stir until spinach is tender,  add 1 tsp lemon juice & 1/2 tsp agave syrup.  Stir and set aside to chill.

Clean and break thin the chicken breast. Add feta cheese to spinach and mix.  Put spinach filling on top the chicken breast and start rolling roulade.  Put roulade on top aluminum foil and roll it up  tightly,   repeat with all 4 breasts. Put in thee baking dish to oven for 30 minutes at 360 F. Now is time to start cooking quinoa. 

Meanwhile make ranch dressing and put 1/2 cup of mayo, sour cream and kefir to the blender. Add salt lot of pepper 1 tsp garlic & onion powder,  1/2 tsp dry dill & parsley flakes. Stir and put aside to chill. Cut  finely  2 tbsp fresh parsley & cilantro, set aside. Pour milk into the pot, add chesses and stir constantly. After few minutes reducing, add cilantro & parsley, stir for 1 more minute. 

Ready to serve. Remove chicken from the oven. Unwrap from aluminum foil. Put on plate. pour cheese sauce over the chicken. Put the lettuce next to it ,  pour with ranch dressing. Finish with quinoa on a side.