Rainbow Chicken Roll
- 4 chicken breast halves
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 8 to 10 string beans
- 1 small carrot, julienned or 1 cup shredded carrots
- 1 red pepper, julienned
- 1/2 cup shredded mozzarella
- 2 cups jarred marinara sauce
Preheat oven to 350 degrees F.
Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet.
Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.
Recipe courtesy of Sandra Lee, 2008