Recipe courtesy of Rozanne Gold

Chicken Roulades with Roasted Peppers and Soppressata

  • Level: Easy
  • Yield: 4 servings
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Ingredients

4 (8-ounce) boneless chicken breast halves, skin on

4 ounces thinly sliced soppressata

1 (6-ounce) jar sweet roasted peppers

Directions

  1. Preheat oven to 350 degrees. Remove tenders from chicken breasts and set aside. (Tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half.) Place breasts skin-side-down on flat surface; flatten slightly with cleaver or mallet. Sprinkle with salt and freshly ground pepper. Cover chicken with overlapping slices of soppressata. Place roasted red pepper in center of chicken. Place chicken tender on top of pepper. Roll chicken breasts tight, jelly-roll style, to completely envelop the filling. Place roulades in shallow baking pan. Bake 25 minutes, then place under broiler for 30 seconds to crisp skin. Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve with pan juices immediately.
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