Chicken Roulades With Roasted Peppers And Soppressata
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 112
Total Fat: 12.4g
Cholesterol: 292.4mg
Sodium: 256.3mg
Potassium: 1035.5mg
Carbohydrates: 5.6g
Fiber: 2g
Sugar: 0g
Protein: 107.5g