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September 11, 2013 by Kellie Leave a Comment

Chicken Roulade

002Chicken Roulade

This recipe was created when I had a bunch of leftovers I was trying to use up.  Don’t feel like you have to use all or just these ingredients.  Other suggestions would be sun-dried tomatoes, turkey bacon, feta cheese . . . just use the basic recipe and have fun.  What I really love is that this recipe looks fancy but is ready in about 40 minutes.

Chicken Roulade In A Hurry

If you need to shave some time off this recipe use jarred sauce and skip making a homemade version.  You can place the chicken roulade on top of the sauce or the sauce on top of the chicken.  This recipe also makes a great appetizer – just place each pinwheel of chicken on a wooden pick and serve.

 

Chicken Roulade Ingredients:

  • 4 skinless, boneless chicken breasts
  • 4 slices prosciutto
  • 8 large spinach leaves
  • 2 roasted red or yellow peppers
  • 4 Tbs. shredded cheese
  • Sea salt
  • Fresh ground pepper
  • 3 Tbs. coconut oil, divided
  • 1 cup diced plum tomatoes
  • 1/8 tsp. dried oregano
  • 2 Tbs. thin sliced basil leaves

 

Chicken Roulade Directions:

  1. Heat oven to 350 degrees.
  2. Pound chicken breasts very thin.  Cut chicken breasts in half.  Cut      prosciutto pieces strips in half.
  3. Top each breast with prosciutto slice, 2 spinach leaves, ½ pepper, and 1 Tbs. cheese.
  4. Roll chicken around filling and secure with wooden picks.  Season with salt and pepper.
  5. Heat 2 Tbs. oil in an oven-proof skillet.  Add chicken, seam side up.  Turn until all sides are browned.
  6. Place chicken in oven for 15 minutes or until cooked through and filling is hot.
  7. While chicken is cooking heat remaining tablespoon of oil to small      saucepan.  Add tomato and oregano to pot.  Cook uncovered for about 6      minutes or until warmed.  Add 1 tablespoon fresh basil.
  8. Slice chicken to serve.  Top with tomato mixture and remaining basil.

Serves 4

Filed Under: Main Course, Recipes

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