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Chicken Roulades with Marinated Tomatoes
Ingredients (4 Servings)
- 4 boneless, skinless chicken breasts
- 2 cloves garlic, finely grated
- 2 tbsp.lemon zest, plus 2 Tbsp lemon juice
- 1/2 c.finely grated Parmesan
- 32 baby spinach leaves
- Kosher salt and pepper
- 3 tbsp.olive oil, divided
- 2 pt.grape or cherry tomatoes, sliced
- 1/4 small red onion, thinly sliced
- 2 tbsp.red wine vinegar
Directions
- Heat oven to 450ºF. Pound chicken breasts into thin cutlets. In a small bowl, combine garlic, lemon zest, and Parmesan.
- Lay 8 spinach leaves on each chicken cutlet, then sprinkle garlic mixture on top.
- Roll chicken up and secure with a toothpick (place toothpick in parallel to seam to make turning roulades easier).
- Season chicken with 1/2 tsp each salt and pepper.
- Heat 1 Tbsp oil in a large ovenproof skillet on medium-high. Carefully add roulades, seam side down, and cook, turning until browned on all sides, 6 to 7 minutes.
- Transfer to oven and bake until cooked through, 8 to 9 minutes more. Drizzle lemon juice on roulades.
- While chicken roasts toss together tomatoes, onion, red wine vinegar, remaining 2 Tbsp oil, and 1/2 tsp each salt and pepper. Serve with chicken.
Nutrition
Per serves- Calories:- 305
- Protein:- 20g
- Fat:- 10g
- Fiber:- 5g
- Sodium:- 564mg
- Carbohydrates:- 48g
