Chicken Roulade & Balsamic Roasted Veggies

Chicken Roulade & Balsamic Roasted Veggies

Chicken Roulade with Prosciutto, Provolone & Spinach

2 skinless, boneless chicken breasts
½ cup Lawry’s Balsamic Herb Marinade
2-4 thin slices prosciutto
2-4 thin slices provolone cheese
16 fresh spinach leaves
1 tablespoon of unsalted butter (I used I Can’t Believe It’s Not Butter)

Pound breasts until 1/2″ thick. Marinade for 30 minutes in Lawry’s Balsamic Herb Marinade.

Place 1 chicken breast on a work surface. Overlap 1-2 slices prosciutto on top of chicken. Top prosciutto with 1-2 slices provolone; layer 8 spinach leaves over cheese. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breast.

Preheat oven to 400°F. Heat 1 tablespoon butter in a large skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer chicken to an oven pan and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 16-18 minutes. Transfer chicken to plates and let rest for 8 minutes.

Cut off and discard twine. Cut chicken into 1/2″ slices.

Balsamic Roasted Carrots and Brussels Sprouts

1/2 pound brussels sprouts, stem ends trimmed and sprouts cut in half
3 medium carrots, peeled and sliced into 3/4 inch-thick rounds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper

Preheat oven to 400° degrees and line a baking sheet with aluminum foil.

Toss brussels sprouts and sliced carrots with the balsamic vinegar and extra virgin olive oil directly on the baking sheet, making sure each piece is coated in the oil and vinegar. Sprinkle with the salt and pepper.

Roast for 25-30 minutes until sprouts and carrots are golden, flipping the pieces and stirring 2 or 3 times during cooking to ensure even browning and so they don’t burn. Adjust seasoning with salt and pepper to taste.

Note: I’ve also tried this with a sweet onion and it was a delicious addition 🙂


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