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Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped Red Bell Peppers
- 1/4 cup finely chopped Onions
- 2 finely chopped Shallots
- 2 cloves Garlic, minced
- 1/2 cup halved Grape Tomatoes
- 1 1/2 cups fresh baby leaf Spinach
- 1/2 cup soft goat cheese, room temperature
- 2 boneless, skinless chicken breasts
- 2 slices black forest ham
- 2 slices provolone cheese
- 2 slices fontina cheese
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 cups sliced mushrooms
- 1 tablespoon butter
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
In a large skillet over medium high heat, sauté the Red Bell Peppers, Onions, Shallots and minced Garlic until soft and fragrant, about 3 minutes. Add the halved Grape Tomatoes and sauté until they give up their liquid and soften. Add the baby Spinach and stir to wilt and combine. Remove from heat, add the goat cheese, stirring to blend into the vegetable mixture.
Slice each chicken breast horizontally but not all of the way through. Flatten out and pound to 1/4” thick.
Put one piece of ham on each chicken breast, topped with the provolone and fontina cheeses. Then top with 2 to 3 tablespoons of the vegetable mixture, reserving the rest for the sauce. Roll up each chicken breast, pushing the vegetable mixture inside the roulade. Tie each roulade up with cooking twine.
Preheat the oven to 350°F.
In a medium skillet, heat the canola oil and 1 tablespoon butter. Cook the roulades on all sides until browned. Remove the roulades to a baking dish just big enough to fit. Set aside.
In a medium skillet, heat 1 tablespoon butter. Sauté the mushrooms until their liquid is released and cooks off. Add the remaining sautéed vegetable mixture. Add the chicken broth, stirring to combine. Salt and pepper to taste. Pour the sauce over the roulades. Bake at 350°F for 12 minutes until the chicken roulades have finished cooking and the sauce is piping hot. Serve over rice pilaf.
Bell Peppers | Onions | Shallots | Garlic | Tomatoes | Spinach
