Chicken Roulades With Roasted Peppers And Soppressata
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees
2
Remove tenders from chicken breasts and set aside
3
(Tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half
4
) Place breasts skin side-down on flat surface; flatten slightly with cleaver or mallet
5
Sprinkle with salt and freshly ground pepper
6
Cover chicken with overlapping slices of soppressata
7
Place roasted red pepper in center of chicken
8
Place chicken tender on top of pepper
9
Roll chicken breasts tight, jelly-roll style, to completely envelop the filling
10
Place roulades in shallow baking pan
11
Bake 25 minutes, then place under broiler for 30 seconds to crisp skin
12
Remove from oven, let rest 5 minutes
13
Cut each into 6 slices
14
Serve with pan juices immediately