Rolled Stuffed Chicken

Chicken is so versatile. It’s like a blank canvas for any flavor you want. It’s the best to use to experiment with new recipes and new ways to plate. And I don’t get bored with chicken. It is one of the best meats to eat when watching your weight. This rolled up stuffed chicken not only tastes amazing, but makes an impressive presentation just by slicing it.

  • Chicken Breast (I used thin)
  • Few fresh basil
  • 1/2 roasted red pepper from a jar
  • 2 Babybel light cheese
  • 1 cup (before cooked) mushrooms
  • 2 teaspoons I Can’t Believe It’s Not Butter
  • 1 tablespoon Olive Oil
  • 1 teaspoon flour
  • 2/3 cup fat free half and half
  • Salt and Pepper
  • Pan
  • Food processor (or blender)
  • Freezer bag (or bag you can seal)
  • Meat tenderizer
  • Baking sheet
  • Baking rack
  • Tin Foil
  • Whisk

CHICKEN

  1. Preheat oven to 350
  2. Get a baking sheet and line it with foil, then put a baking rack on top of that.
  3. Slice up mushrooms into big slices
  4. In a pan, melt 1 teaspoon butter.
  5. Add oil to the pan
  6. Add mushrooms to the pan and cook for 5 minutes (stirring a few times)
  7. Take the pan off of the heat and cool for a few minutes
  8. In a food processor (or blender) add the mushrooms, basil, roasted red peppers and cheese. Pulse a few times until everything is small pieces (don’t over pulse/blend)
  9. Put a piece of chicken in a freezer bag. Seal the bag up and flatten the chicken out a little with the meat tenderizer. (I used thin chicken breasts. If you use a regular chicken breast, flatten it to about 1/2 inch thick. If it turns out large and round, you can cut it in half for two pieces of chicken)
  10. Place the flatten chicken breast on a plate (small thin side towards you)
  11. Place 1-2 tablespoons of the mushroom cheese mixture on the chicken
  12. Roll up the chicken starting with the thin smaller side. Finish with the seam side down (It’s ok if some of the mixture comes out of the side – just use on the next piece or discard)
  13. Place the rolled chicken onto the baking rack/pan
  14. Repeat steps 9-13 for each piece of chicken
  15. Salt and pepper the chicken
  16. Cover the entire baking sheet with foil (if needed, you can use 2 pieces by crimping them together lengthwise to make a large sheet)
  17. Bake the rolled chicken at 350 for 20 minutes covered
  18. Take the top foil off and bake uncovered for another 15 minutes

SAUCE

  1. While the chicken is baking, for the last 10 minutes start the sauce.
  2. In the same pan you cooked the mushrooms, melt 1 teaspoon of butter on medium-high
  3. Whisk in a teaspoon of flour
  4. Add the half and half
  5. Bring it to JUST a boil, then turn down the heat.
  6. Keep whisking until the chicken is done
  7. Remove off the heat
  1. Slice the rolled chicken into about 6 slices (about 1 inch thick)
  2. Plate the chicken by overlapping them slightly
  3. Spoon the sauce over the chicken

I paired this meal with pan seared sugar snap peas (because they’re good and I could keep my attention on the sauce), but you can use any veggie.

 

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