| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless chicken breast halves; skin on (8-ounce) |
| 4 |
oz |
Thinly sliced soppressata |
| 1 |
|
Jar sweet roasted peppers; (6-ounce) |
INSTRUCTIONS
Preheat oven to 350 degrees. Remove 'tenders' from chicken breasts
and set aside. (Tenders are the small muscles running the length of
the breast, about 1/2-inch in diameter, under each chicken breast
half.) Place breasts skin side-down on flat surface; flatten slightly
with cleaver or mallet. Sprinkle with salt and freshly ground pepper.
Cover chicken with overlapping slices of soppressata. Place roasted
red pepper in center of chicken. Place chicken tender on top of
pepper. Roll chicken breasts tight, jelly-roll style, to completely
envelop the filling. Place roulades in shallow baking pan. Bake 25
minutes, then place under broiler for 30 seconds to crisp skin.
Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve
with pan juices immediately.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND279
Converted by MM_Buster v2.0n.
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