Elegant Chicken Rolls
Feta cheese spread, roasted red peppers, fresh spinach leaves and smoked ham are baked inside crumb-coated chicken breasts.
- 6 boneless, skinless chicken breast halves (4-6 ounces each)
- 4 ounces cream cheese, softened
- 4 ounces crumbled feta cheese
- 2 tablespoons fresh basil leaves, snipped
- 1/2 teaspoon coarsely ground black pepper
- 6 tablespoons sweet roasted red peppers, drained and chopped
- 1 1/4 cups seasoned croutons, grated (1 cup crumbs)
- 1 egg
- 1 tablespoon milk
- 12-18 large spinach leaves
- 6 ounces thinly sliced deli smoked ham
Preheat oven to 375°F. Butterfly cut each chicken breast half with Quikut Paring Knife by inserting tip of knife into thickest side of chicken then cutting lengthwise through middle of breast, almost through to the other side. Spread chicken breast open flat. Place each chicken breast between 2 pieces of Parchment Paper. Flatten chicken to at least 1/4 inch thickenss by alternately pounding and rolling with Baker's Roller®; set aside.
In Small Batter Bowl, combine cream cheese, feta cheese, basil snipped with the Professional Shears and black pepper; blend well and set aside. Chop red peppers with Food Chopper; drain on paper towels.
For each chicken roll, over chicken breast with single layer of spinach leaves. Using Medium Scoop, top with scoop of cheese mixture; spread to within 1/4 inch of edge using All-Purpose Spreader. Sprinkle evenly with 1 tablespoon of the red peppers and cover with 2 slices of the ham. Roll up, jelly-roll fashion, tucking in ends when possible.
Dip rolls in egg mixture; coat with crumbs. Place seam side down in Square Baker. Bake 35 minutes or until chicken is no longer pink and juices run clear.
- 6 servings
Nutrients per serving:
Calories 490, Fat 20 g, Sodium 890 mg, Dietary Fiber less than 1 g
For ease in cutting chicken, place in freezer about 30 minutes or until slightly firm.
Chicken rolls can be prepared, except for coating with crumbs, up to 2 hours before baking. Cover and refrigerate. When ready to serve, dip rolls in egg mixture and coat with crumbs as recipe directs. Bake 375°F for 35-45 minutes or until chicken is no longer pink and juices run clear.