Thursday, June 2, 2011

Chicken Rollatini

This is a fun take on chicken kiev or cordon blue.  I clipped the recipe out of a magazine years ago and just got around to making it (seriously, you should see my "to make" binder!). You could definitely get creative with the "stuffing" part of this dish. I made some of the chicken rolls with asparagus in the middle.  Whole Foods had the Boursin cheese spread on sale a few months ago so I picked it up to make this dish....eventually!

Chicken Rollatini
6 boneless, skinless chicken breasts, pounded thin
Boursin cheese
Roasted red peppers, sliced

Spread 2 Tablespoons of the cheese on to each chicken breast.  Lay the peppers across each breast. Roll chicken from small end to large end. Use a toothpick to keep the chicken rolled. 

Place breasts, seam side down, on a baking sheet.  Bake at 375 degrees until chicken is done, about 20-30 minutes.

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