Stuffed Chicken Breasts

The flavors are sophisticated and impressive in this dish that is a time-saving show-stopper when served to guests! Serve with rice or pasta and seasonal veggies.

Serving size

1 chicken breast

Makes

4

Ingredients

4 medium chicken breasts

4 tablespoons olive oil

Pepper, to taste

2 ounces Pecorino Romano cheese (or other semi-hard cheese), grated

16 large basil leaves

⅓ ounce Grana Padano cheese, grated

Sea salt (optional)

Nutrition Info

Makes:Serving size: 1 chicken breast

Calories

290

Fat

21 g

Saturated Fat

5 g

Cholesterol

80 mg

Carbohydrates

<1 g

Sugar

0 g

Fiber

0 g

Protein

24 g

Sodium

174 mg

Calcium

176 mg

Phosphorus

286 mg

Potassium

303 mg

Instructions

  1. Spread out the chicken breasts onto a cutting board and cover with plastic wrap. Pound with a mallet so each breast becomes thinner and flatter. Remove the plastic wrap.
  2. Drizzle 1 tablespoon of the olive oil over the flattened chicken breasts. Season with salt, if desired, and pepper.
  3. Grate the Pecorino Romano cheese into a cup. Spread the grated cheese over the flattened breasts, distributing evenly.
  4. Place four or more basil leaves over the cheese on each breast, covering the cheese. Grate the Grana Padano cheese over the basil on each breast.
  5. Roll up each breast and secure with a toothpick. Moisten the outside with a bit more of the olive oil; season lightly with additional pepper.
  6. Heat a large skillet or grill pan on high heat. Grease the pan with the olive oil. Cook the stuffed breasts until they are cooked thoroughly, about 12 minutes or more, depending on the size of the breasts. Check for doneness before serving.

 

Recipe contributed by FamilyCook Productions

You can make up the chicken roulades in advance and refrigerate overnight or early in the day before cooking and serving.