Photo: Rainbow Chicken Roll Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 15 reviews
By kickeymater
Arizona
on January 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this several times. Since there are just the two of us I only use 2 chicken breasts. And I have omitted the season salt for a less sodium version. Also have added sliced mushrooms & sometimes broccoli instead of green beans
By mannalynn_12820920
Campbellsville, 56
on May 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
HUGE hit with the family. I left out the pepper and added some bacon, cheese, and fresh parsley inside. This is one the best chicken recipes I've had in a while. Will definitely make again!
By Chef 565650 Jim
Southern California
on May 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this tonight. Wow! Really Rich. I used blanched asparagus, half crisp bacon strips, yellow bells, fried mushrooms, dried tomatoes, and pepper jack and American cheese on the inside and manchego cheese on top. I used fresh basil, thyme, and marjoram leaves on the inside for my ?Italian Seasoning.? I also chopped up basil leaves and 2 giant cloves of garlic and sprinkled this over the tomato sauce (Classico Pasta Sauce that I ladled over the top. The Manchego cheese was added in the last few minutes in time to melt but not burn. I used one breast and one leg/thigh boneless combo as my wife likes dark meat. This would be great served with (or over the top of pasta because it is so rich. This will be a kept recipe and will be made again. Note: Make the filling with what you have in the fridge that will go together. Jim in So. Calif.
Read all 15 reviews