Chicken Roulades with Marinated Tomatoes

Name: Chicken Roulades with Marinated Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Chicken, boneless skinless breasts; 2 clove Garlic, finely grated; 2 tbsp lemon zest, plus 2 Tbsp lemon juice; 0.5 cup Parmesan Cheese, finely grated; 32 baby spinach leaves; Kosher salt and pepper; 3 tbsp Olive Oil, divided; 2 pt grape or cherry tomatoes, sliced; 0.25 small Red Onion, thinly sliced; 2 tbsp Red Wine Vinegar

Spinach and parmesan are the stars of this Chicken Roulades with Marinated Tomatoes recipe, turning an ordinary chicken breast into a dinner party worthy-dish.

Brooke1999

Prep35 min

Total35 min

Servings4

Difficultymedium

FrenchMediterraneanDinner / SupperEntrees

Ingredients

4Chicken, boneless skinless breasts
2 cloveGarlic, finely grated
2 tbsplemon zest, plus 2 Tbsp lemon juice
0.5 cupParmesan Cheese, finely grated
32baby spinach leaves
Kosher salt and pepper
3 tbspOlive Oil, divided
2 ptgrape or cherry tomatoes, sliced
0.25 smallRed Onion, thinly sliced
2 tbspRed Wine Vinegar

Instructions

1
Heat oven to 450ºF. Pound chicken breasts into thin cutlets. In small bowl, combine garlic, lemon zest, and Parmesan. Lay 8 spinach leaves on each chicken cutlet, then sprinkle garlic mixture on top. Roll chicken up and secure with a toothpick (place toothpick in parallel to seam to make turning roulades easier). Season chicken with 1/2 tsp each salt and pepper.
2
Heat 1 Tbsp oil in large ovenproof skillet on medium-high. Carefully add roulades, seam side down, and cook, turning until browned on all sides, 6 to 7 minutes. Transfer to oven and bake until cooked through, 8 to 9 minutes more. Drizzle lemon juice on roulades.
3
While chicken roasts, toss together tomatoes, onion, red wine vinegar, remaining 2 Tbsp oil, and 1/2 tsp each salt and pepper. Serve with chicken.