Chicken Roulade with Prosciutto, Fire Roasted Red Peppers, Spinach and Parmesan Poached in Homestyle Tomato Sauce

8 Nov

This is a very bright and flavorful dish. It is exploding with fresh flavors and strikes every note in the flavor scale! It is sweet, salty, savory, rich and vibrant. Aside from being packed with crisp vegetables and bursting with fresh herbs this dish is extremely healthy! Poaching the chicken in tomato sauce allows the chicken to cook thoroughly while keeping it juicy and moist. The fat from the prosciutto melts and combines with the aroma from the roasted peppers and parmesan to gently coat the inside of the chicken with the perfect marriage of mouthwatering flavor.

Heres what ya need:

5 chicken breasts

5 slices prosciutto

1 1/2 cups roasted red pepper, chopped

1 1/2 cups fresh spinach, chopped

garlic, minced

3/4 cup fresh grated parmesan

Homestyle Tomato Sauce

1 white onion, diced

3-4 large tomotoes

italian parsely

3 cloves garlic, minced

bay leaf

oregano

olive oil

s+p

Heres what you do:

1. Prepare my Homestyle Tomato Sauce.

2. Preheat oven to 375 degrees F.

3. Pound chicken breast out flat by placing them on your cutting board between pieces of plastic wrap and pounding with a flat meat tenderizer. Season with s and p.

4. Place slice of prosciutto, garlic, spinach, roasted peppers, and parmesan (in that order) on each of the chicken breasts.

5. Roll them up tightly being sure to keep stuffing inside. Hold together with two toothpicks or a piece of butchers twine. Place in baking dish.

6. Cover roulades with tomato sauce and a drizzle of extra virgin olive oil. Bake for 25 minutes or until it reaches internal temp of 165 degrees F.

7. Sprinkle with sea salt and freshly chopped parsley and serve with fresh baked bread or over pasta.

Bon Appetit!

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