Mediterranean Chicken Roulade with Red Pepper Sauce

There are many ways to finish the dish as well. It can be prepared by baking, roasting, breading, deep frying, poaching, and accompanied with endless sauces, coulis’, and gravies. Don’t be intimidated, and give it a try. You can thank me later!

Chicken:

4 ea. chicken breast, butterflied and pounded to 1/8” thickness

3 T. olive oil

¼ onion, small dice

½ red bell pepper, julienne

1 tsp. garlic, minced

8 oz. baby Bella mushrooms, sliced

12 oz. artichoke hearts, drained & small dice

12 oz. fresh baby spinach

3 oz. shredded provolone cheese

salt & pepper, TT

Preheat the oven to 375 degrees F.

In a sauté pan, over medium-high heat, heat the olive oil and sauté the onion and bell pepper for 3-4 minutes or until the onion becomes translucent.

Add the mushrooms, artichoke hearts, spinach, and garlic to the pan and cook an additional 2-3 minutes.

Season the vegetables in the pan with salt & pepper.

Add the provolone cheese and combine.

Place the filling mixture in a bowl and refrigerate it until cools completely.

Season both sides of all chicken breasts with S & P.

Divide the mixture evenly between the chicken breasts and roll them like a jelly roll.

Tightly wrap each roll in film and refrigerate for 1 hour.

In a large oven-safe skillet over medium heat, place 2 T. olive oil in the pan. Unwrap the chicken breast from the film. Place the chicken breasts, seam side down, into pan and brown on each side, about 2-3 minutes per side.

Place in the oven and roast until internal temperature reaches 165 degrees F.

Remove the chicken from the pan and rest on a cutting board for 10 minutes before slicing.

Red Pepper Sauce:

1 T. olive oil

¾ onion, medium dice

1 ½ red bell peppers, medium dice

1 tsp. garlic, minced

2 C. chicken stock

2 oz. heavy cream

Salt & pepper, TT

Sauté the bell pepper and onion in a saute pan over medium-high heat, until soft, 4-5 minutes.

Add garlic and sauté another 1-2 minutes

Add chicken stock and bring to boil. Cook the peppers and onions until soft and the liquid has reduced by three fourths.

Place mixture in a food processor and blend until smooth.

Add mixture back to sauté pan. Season with salt and pepper.

Bring to simmer and add heavy cream.

Adjust seasoning if needed.