Recipe courtesy of Rozanne Gold

Chicken Roulades with Roasted Peppers and Soppressata

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

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.
24m Easy 98%
CLASS
11m Easy 99%
CLASS
16m Easy 100%
CLASS
21m Easy 99%
CLASS
18m Easy 98%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now