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Ingredients
- 4 x Boneless chicken breast halves, skin on (8-oz)
- 4 ounce Thinly sliced soppressata
- 1 jar sweet roasted peppers, (6-oz)
Directions
- 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 possibly mallet. Sprinkle with salt and freshly grnd 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 min, then place under broiler for 30 seconds to crisp skin.
- Remove from oven, let rest 5 min. Cut each into 6 slices. Serve with pan juices immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 654g | |
| Calories 977 | |
| Calories from Fat 466 | 48% |
| Total Fat 51.67g | 65% |
| Saturated Fat 14.87g | 59% |
| Trans Fat 0.67g | |
| Cholesterol 356mg | 119% |
| Sodium 354mg | 15% |
| Potassium 1396mg | 40% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.34g | 2% |
| Protein 116.93g | 187% |
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