Chicken Roulade with Spinach and Sun-Dried Tomatoes Recipe
Print Recipe
Full Page
|
3x5
|
4x6
Ingredients
By Measure
6 Chicken Breast . 6 Ounce
1 Fresh Spinach
8 Ounces Parmesan Cheese - Grated
1/2 Cup Sun-Dried Tomatoes
3 Cloves Garlic
2 Shallots
2 Tbs Olive Oil
Salt & Pepper to taste
6 Chicken Breast . 6 Ounce
1 Fresh Spinach
8 Ounces Parmesan Cheese - Grated
1/2 Cup Sun-Dried Tomatoes
3 Cloves Garlic
2 Shallots
2 Tbs Olive Oil
Salt & Pepper to taste
Preparation
- Pre-heat oven to 375 degrees
- Finely chop sun-dried tomatoes, garlic and shallots and mix with the parmesan cheese and olive oil then set aside
- Gently pound each chicken breast to 1/4" thickness and sprinkle with salt and pepper
- Place a layer of spinach then a layer of the cheese mixture over 2/3 of each breast
- Roll into a cylinder and place on a greased baking sheet
-
Cook at 375 degrees for 1 hour and 10 minutes or until a thermometer registers 170 degrees