Antipasto Chicken Roulades
Ingredients
The chicken
-
2
pieces
boneless, skinless chicken breasts (6 oz each)
The filling
-
1
oz
hard salami
-
½
oz
prosciutto
-
6
pieces
turkey pepperoni
-
6
pieces
medium pimento-stuffed green olives, diced small
-
1
piece
pepperoncini, diced small
-
2
tablespoons
shredded 2% Mozzarella cheese
The coating
-
1
tablespoon
all-purpose flour
-
1
piece
egg white, beaten
-
3
tablespoons
seasoned bread crumbs
-
1
teaspoon
grated Parmesan cheese
Miscellaneous
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pound the chicken breasts to a ¼ inch thickness.
- Layer the salami, prosciutto, and pepperoni on each breast.
- Mix the diced olives and pepperoncini, then sprinkle over the meats.
- Top with shredded Mozzarella cheese.
- Roll each breast from the short side and seal with toothpicks.
- Coat the rolled breasts in flour using a Ziploc bag.
- Dip each breast in beaten egg white, then coat with bread crumbs mixed with Parmesan cheese.
- Place the rolls seam side down on the baking sheet and mist with olive oil spray.
- Bake for 30-35 minutes, removing toothpicks before serving.
Nutrition Facts (estimated)
Servings
2
Calories
371
Total fat
11g
Total carbohydrates
12g
Total protein
50g
Sodium
0mg
Cholesterol
0mg
You might also like