This chicken breast roll can be served hot
with buttered noodles and tomato sauce or at room temperature thinly sliced and
served with crusty bread. Either way it is a great meal for all seasons. I used
mozzarella for stuffing but any melting cheese or even blue cheese or
combination of both is great. Use of thermometer is almost a must since chicken
breast dries very quickly, you don’t want to go over 160 °F. Remember that breast
will keep cooking after being removed from oven. As far as seasonings goes,
again, it is up to you. Touch of heat is always nice in any meat roll, I
usually use chilies pepper flakes and freshly ground white pepper.
Ingredients
2 large boneless and skinless chicken
breasts
1 cup grated cheese
1 tsp. Herbes de Provence
1/2 tsp. pepper flakes
Salt and pepper
Olive oil
Directions
Butterfly and pound the chicken breast into
1/4” thick cutlet. (Video that shows the process is attached.)
Preheat oven to 350 °F and place the rack
in middle of oven.
Season the cutlet with herbs, salt and pepper
and evenly spread the cheese on top stopping about 1” from edges and top. Start
rolling away from you making sure that roll is tight. With one full turn left
fold over the sides to enclose the roll and finish the roll. Secure the roll by
tying loops with butcher twine at 2” intervals. Preheat non-stick frying pan with
2 Tbs. of olive oil on medium high and brown the rolls on all sides. Place the
pan in oven and roast until thermometer reaches 155 °F, about 25 minutes. When
done, remove from oven and rest for few minutes then cut slice s 1/2” thick.
Serve with buttered noodles and tomato sauce.
No comments:
Post a Comment