Good Morning America Recipes

Diane Henderiks' Tomato and Spinach Stuffed Chicken Roulade

Seven Ingredients for One Great Meal

Tomato and Spinach-Stuffed Chicken Roulade
|
Servings:4
Difficulty: Easy
Cook Time: min

Before you start, hit the grocery store:

3 3/4lb skinless, boneless chicken breast

14 large tomatoes

2 whole ripe pineapples or 3 ??? 14oz cans of juice-packed pineapple chunks

1 1/2dozen eggs

17 ounces fresh baby spinach

10ounces lowfat cheddar cheese in block or 2 1/2cups shredded

1pound whole wheat penne pasta

Pantry items

Black pepper

Salt

Chicken or vegetable broth; low sodium

Dijon mustard

Flour

Garlic

Herbs; fresh or dried

Olive oil

Red wine vinegar

Soy sauce; low sodium

Ingredients

  • 4 (6-ounce) boneless chicken breasts; pounded thin
  • 1C fresh baby spinach
  • 1C shredded low fat cheddar cheese
  • 1 large tomato cut into 4 slices
  • 6 egg whites
  • 1/4C low sodium chicken or vegetable broth
  • 1/2 cup whole wheat flour plus more if needed
  • 1T olive oil
  • For the topping
  • 1C diced tomato
  • 1/2C chopped spinach
  • 2T red wine vinegar
  • 1/2C low sodium chicken or vegetable broth
  • Fresh or dried basil (or any herb you like)
  • Salt and freshly ground black pepper to taste
  • Cooking Directions

    Preheat the oven to 325??. Place 1 chicken breast on work surface smooth side down. Top with 1/4C baby spinach, 1/4C of cheese and 1 slice of tomato. Fold in each end and roll tightly. Place seam side down on a platter. Repeat with remaining chicken. Whisk together egg whites and broth.

    Divide flour onto 2 large plates. Coat rolled chicken with flour, dip into egg, then back into flour. Shake off any excess flour. Set chicken on baking sheet lined with wax paper. In large saute pan, heat oil over medium heat. Brown each roulade then place on unlined baking sheet. Bake for 20 minutes.

    While chicken is baking, prepare topping. In small saucepan combine tomato, chopped spinach, vinegar broth and herbs. Bring to a boil and cook for 2 minutes. Season to taste with salt and pepper. Slice each roulade horizontally in 1" slices and place on plate. Top each portion with warm tomato mixture and serve.

    Click here to visit DishWithDiane.com for more.


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