Entrees - Chicken with roasted peppers and peppered salami

Jennifer 3FC
11-09-2003, 10:08 PM

4 servings

4 boneless and skinless chicken-breast halves

1/2 teaspoon salt

Freshly ground black pepper

8 thin slices peppered salami

1 whole, jarred roasted red bell pepper, cut into 12 strips

4 teaspoons grated Parmesan or Romano cheese

1 tablespoon olive oil

1. Place chicken between sheets of plastic wrap and pound with a
meat pounder to about 1/2-inch thickness.

2. Sprinkle chicken lightly with salt and a little pepper. Top each breast
with 2 overlapping slices salami and 3 strips red pepper. Sprinkle each
with 1 teaspoon cheese and roll up the breasts. (They will not roll
tightly and the ends do not need to be tucked in.)

3. Place rolls seam-side down in a small baking pan and brush with
olive oil. Bake in a preheated 350-degree oven about 25 minutes.
(Baste occasionally with the cooking juices.) Test for doneness.

4. Transfer chicken to a cutting board, cut into slices and transfer to
plates. Spoon the cooking juices over the chicken and serve.

Data per serving: Calories 252; Protein 32.6g; Fat 12.1g; Carbohydrates
1.1g; Sodium 698mg; Saturated fat 3.54g; Monounsaturated fat 6.17g;
Polyunsaturated fat 1.38g; Cholesterol 85mg

Adapted from "Recipes 1-2-3 Menu Cookbook" by Rozanne Gold.