Chicken Roulades with Provolone and Peppers

Chicken Roulades with Provolone and Peppers

prep time

minutes
cook time

minute
servings
4

Ingredients









Cooking Instructions

1

Heat oven to 375°F. Butter a baking pan than can accommodate the roulades in one layer (at least 8 inches square).


2

Mix 1/2 teaspoon of the oregano and 2 tablespoons of the provolone in a small bowl. Set aside.


3

Place one piece of chicken between two sheets of wax paper. Pound until thin, about 1/4 inch thick. (Or, ask the butcher to do this step for you.) Repeat with the remaining chicken breasts. Refrigerate.


4

Heat the oil in a medium skillet. Add the onion and sauté until soft, 7-10 minutes. Add the roasted red peppers and 1 teaspoon oregano. Heat through. Remove from the heat and cool. Stir in the remaining cheese.


5

Remove the chicken from the refrigerator. Lay each piece flat. Season with salt and pepper. Spread a generous 1/4 cup of the pepper filling over each chicken piece, leaving the edges bare. Roll each piece jellyroll-style. Place the chicken seam side down in a baking dish. Bake for 30 minutes.


6

Remove the chicken from the oven and sprinkle with the reserved cheese-oregano mixture and bacon crumbles. Return to the oven for 5 minutes, until the cheese melts and the juice from the chicken runs clear.


Ingredients









Cooking Instructions

1

Heat oven to 375°F. Butter a baking pan than can accommodate the roulades in one layer (at least 8 inches square).


2

Mix 1/2 teaspoon of the oregano and 2 tablespoons of the provolone in a small bowl. Set aside.


3

Place one piece of chicken between two sheets of wax paper. Pound until thin, about 1/4 inch thick. (Or, ask the butcher to do this step for you.) Repeat with the remaining chicken breasts. Refrigerate.


4

Heat the oil in a medium skillet. Add the onion and sauté until soft, 7-10 minutes. Add the roasted red peppers and 1 teaspoon oregano. Heat through. Remove from the heat and cool. Stir in the remaining cheese.


5

Remove the chicken from the refrigerator. Lay each piece flat. Season with salt and pepper. Spread a generous 1/4 cup of the pepper filling over each chicken piece, leaving the edges bare. Roll each piece jellyroll-style. Place the chicken seam side down in a baking dish. Bake for 30 minutes.


6

Remove the chicken from the oven and sprinkle with the reserved cheese-oregano mixture and bacon crumbles. Return to the oven for 5 minutes, until the cheese melts and the juice from the chicken runs clear.


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Tagged in: Entrée Provolone

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