Chicken with roasted peppers and peppered salami
CHICKEN ROULADES WITH ROASTED PEPPERS AND PEPPERED
SALAMI
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.
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