Chicken Breast Roulade With Veggies Recipe

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Chicken Breast Roulade With Veggies
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Ingredients
8
Count
Nutrition
367
Calories
Total time
1500
Minutes
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Ingredients:

Directions:

  1. The chicken breasts used for this should be about 6 oz. each.
  2. Before starting, keep ready 18 pieces of kitchen twine, each about 12 inches long.
  3. Put spinach in a big pot on medium flame and cover it.
  4. Cook until it wilts(1-2 minutes).
  5. Drain it in a colander.
  6. Once it has become cool enough to handle, squeeze out any excess moisture.
  7. Transfer the spinach to a medium-sized bowl.
  8. Into a skillet, on medium-high heat, pour 2 tbsps. oil.
  9. Toss in the mushrooms and stir-fry until they are golden(about 3 minutes).
  10. Then transfer the mushrooms to the bowl of spinach.
  11. Add the roasted, diced red bell pepper, goat cheese, salt and pepper.
  12. Mix well until combined thoroughly.
  13. Put a small portion of the spinach-mushroom mixture on each butterflied chicken breast.
  14. Do not overstuff the breasts.
  15. Work only with one piece of chicken at a time.
  16. Roll the chicken, jellyroll style, to enclose the filling, tucking the ends under.
  17. Then slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly.
  18. Tie one more piece of twine near each end of the chicken.
  19. Trim off any excess twine.
  20. Preheat oven to 425°F.
  21. Heat 2 tbsps. oil in a large cast-iron skillet or heavy-based pan on medium-high heat.
  22. Cook the chicken until it is golden brown on all sides(about 6 minutes).
  23. Transfer to a rimmed baking sheet.
  24. Roast for about 8 minutes.
  25. Allow it to sit for 10 minutes.
  26. Then, discard the twine and cut each roulade into 1 inch slices.
  27. If you are going to serve this with risotto, then spoon some onto individual plates and fan the chicken slices over the top.
  28. Serve hot.
  29. Note:.
  30. 1) Chicken breast halves are easiest to butterfly when they are partially frozen. Use a sharp knife and hold it parallel to the work surface, then cut almost but not all the way through the thickest portion of the breast. Next, open it like a book and pound it flat.
  31. 2) The chicken breasts can be filled the day before you plan on making this, covered and refrigerated. Then you are required to only brown and roast them.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 367.04 Kcal (1537 kJ)
Calories from fat 153.31 Kcal
% Daily Value*
Total Fat 17.03g 26%
Cholesterol 141.83mg 47%
Sodium 834.02mg 35%
Potassium 1226.44mg 26%
Total Carbs 5.01g 2%
Sugars 1.41g 6%
Dietary Fiber 2.09g 8%
Protein 51.37g 103%
Vitamin C 41.5mg 69%
Iron 7.7mg 43%
Calcium 108.3mg 11%
Amount Per 100 g
Calories 96.36 Kcal (403 kJ)
Calories from fat 40.25 Kcal
% Daily Value*
Total Fat 4.47g 26%
Cholesterol 37.23mg 47%
Sodium 218.95mg 35%
Potassium 321.98mg 26%
Total Carbs 1.31g 2%
Sugars 0.37g 6%
Dietary Fiber 0.55g 8%
Protein 13.49g 103%
Vitamin C 10.9mg 69%
Iron 2mg 43%
Calcium 28.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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