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Good Idea to Preparing Yummy Fontina Spinach Chicken Roulade

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Fontina Spinach Chicken Roulade

We hope you got benefit from reading it, now let's go back to fontina spinach chicken roulade recipe. To cook fontina spinach chicken roulade you only need 10 ingredients and 11 steps. Here is how you achieve that.

To prepare an unforgettable Fontina Spinach Chicken Roulade, below are the materials needed:

  1. Get 4 of chicken breasts.
  2. You need 1/2 cup of shredded parmesan cheese.
  3. Take 1 tbsp of Garlic salt.
  4. Take 2 tsp of Italian seasoning.
  5. Take 1 tbsp of olive oil.
  6. Get of stuffing.
  7. Provide 1 cup of fontina cheese.
  8. Prepare 1/2 cup of sliced black olives.
  9. Use 1 1/2 cup of fresh spinach.
  10. Get 1/2 cup of roasted red peppers or pimentos (in the jar).

After readying the materials, next you are good to make your 5-star Fontina Spinach Chicken Roulade by following the guidances below:

  1. Preheat oven to 325° butterfly cut the chicken breasts.
  2. Place saran wrap over chicken on cutting board or place 2 breasts at a time in a gallon ziplock bag and pound with meat mallet till breasts are fairly thin..
  3. Season 1 side of breasts with some of the garlic salt. Just till lightly dusted..
  4. Place 1/8th of spinach flat onto wide end of breasts.
  5. Then place 1/8th of the cheese (either cut strips or shredded) onto wide end of breasts.
  6. Repeat with olives and peppers.
  7. Roll up the chicken breasts nice and snug keeping the stuffing inside. Then tie each end with meat string. Tie a bow so it's easy to pull out later..
  8. Heat olive oil in skillet on med-high heat and brown outside of chicken. Do not cook through.
  9. Place rolls into baking dish, spoon a few spoonfuls of the pepper juice from the jar over the chicken. Then season top of chicken with remaining garlic salt, Italian seasoning and parmesan cheese.
  10. Finish chicken in the oven baking for about 15-20 minutes till chicken is cooked through. Do not cook too long, cheese will ooz out and chicken will dry out..
  11. Untie string then slice into 1 inch pieces to serve. Enjoy!.

Divide spinach mixture and cheese over each breast. Starting at the longer side, roll up breasts to enclose filling; tie with string to hold in place. Bring chicken stock to a boil in a large pot; reduce heat to medium so stock is gently simmering. Spinach-Artichoke Chicken Roulade: One way to accomplish this would be to add chopped, well-drained artichokes to the layers and use shredded Monterey Jack cheese instead of the mozzarella. Or, if you have the spinach-artichoke dip, simply spread of layer of that on the cutlet before adding more spinach and lemon.

Recipe : Fontina Spinach Chicken Roulade

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