Diane Henderiks' Tomato and Spinach Stuffed Chicken Roulade
Seven Ingredients for One Great Meal
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
Chicken or vegetable broth; low sodium
Herbs; fresh or dried
Red wine vinegar
Soy sauce; low sodium
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.