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

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 degrees F. 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.

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    Recipe Summary

    Main Ingredients: boneless chicken breasts, tomatoes, baby spinach, red wine vinegar

    Course: Dinner, Brunch, Lunch, Main Course, Party Platter, Vegetable, Side Dish


     
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