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Add a photoServings: 4
Ingredients
- 7 x Boneless skinless chicken breast halves
- 8 x Green olives pitted
- 1/4 x Red bell pepper seeded
- 1/4 c. Cooked spinach
- 1 Tbsp. Minced fresh parsley
- 2 ounce Feta cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x recipe Parsley Tarragon Sauce see * Note
Directions
- Roughly chop 1 of the chicken breast halves and place in a food processor with the olives, red pepper, spinach, parsley, cheese, and salt and pepper to taste. Pulse till all the ingredients are coarsely minced. Chill.
- Place the remaining 6 chicken breast halves between sheets of wax paper and lb. till paper thin. Season all over with salt and pepper. Place the pounded breasts on a work counter.
- Spread 1 Tbsp. of the chilled chicken mix in the center of each chicken breast and tightly roll to enclose. Wrap with plastic wrap, sealing and tying the ends to make a sausage-like casing.
- Bring a large pot of water to a simmer. Carefully drop the wrapped chicken rolls into the water and cook about 10 min. Remove with a slotted spoon and set aside to cold. When cold sufficient to handle, unwrap the plastic and slice the rolls across the width into 3/4-inch medallions. Arrange medallions on a plate and serve with Parsley Tarragon Sauce.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 91 | 49% |
| Total Fat 10.18g | 13% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 59mg | 20% |
| Sodium 835mg | 35% |
| Potassium 257mg | 7% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.07g | 1% |
| Protein 21.2g | 34% |
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