Fontina Spinach Chicken Roulade
Got inspired to make this from an episode of "The Worst Cooks in America"
Fontina Spinach Chicken Roulade
Got inspired to make this from an episode of "The Worst Cooks in America"
Open in Cookpad AppSteps
- 1
Preheat oven to 325° butterfly cut the chicken breasts
- 2
Place saran wrap over chicken on cutting board or place 2 breasts at a time in a gallon ziplock bag and pound with meat mallet till breasts are fairly thin.
- 3
Season 1 side of breasts with some of the garlic salt. Just till lightly dusted.
- 4
Place 1/8th of spinach flat onto wide end of breasts
- 5
Then place 1/8th of the cheese (either cut strips or shredded) onto wide end of breasts
- 6
Repeat with olives and peppers
- 7
Roll up the chicken breasts nice and snug keeping the stuffing inside. Then tie each end with meat string. Tie a bow so it's easy to pull out later.
- 8
Heat olive oil in skillet on med-high heat and brown outside of chicken. Do not cook through
- 9
Place rolls into baking dish, spoon a few spoonfuls of the pepper juice from the jar over the chicken. Then season top of chicken with remaining garlic salt, Italian seasoning and parmesan cheese
- 10
Finish chicken in the oven baking for about 15-20 minutes till chicken is cooked through. Do not cook too long, cheese will ooz out and chicken will dry out.
- 11
Untie string then slice into 1 inch pieces to serve. Enjoy!
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