Bistro ChickenRollups
From melissa 17 years agoIngredients
- 2 chicken cutlets shopping list
- 1 can of diced tomatoes (I got a can pre-easoned with basil, onion, garlic, and oregano) shopping list
- 1 small can of chopped black olives shopping list
- 1 small jar of roasted red peppers shopping list
- 3 tablespoons of grated parmesan cheese. shopping list
- 8-10 toothpicks soaking in water shopping list
- 1 cup of chicken broth. shopping list
- salt, pepper, powdered garlic, minced onion, 2 pieces of wax paper, and olive oil shopping list
How to make it
- Lay the chicken cutlets out on wax-paper, and season one side with garlic and pepper.
- Lay ANOTHER piece of wax paper over the cutlets, and whack the crap out of them with a mallet or skillet (my choice). What we're doing is wideneing and flattening the cutlets even further.
- Mix the olives, peppers, 2/3 of the cheese, 2 tablespoons or chopped roasted red peppers (or one good slice, if that's the type you bought) and 1/2 can of diced tomatoes in a bowl and mix with a spatula or spoon. This is our roll-up filling.
- Spoon the filling onto the chicken cutlets, and carefully "roll" them up. Use the toothpicks to hold the roll-ups in their new form. Season the exposed side with more pepper and garlic.
- Put a pan on medium flame and lightly coat the bottom with olive oil. Place the roll-ups in the pan. You're going to turn the roll-ups until they're lightly brown on all sides.
- Pour 1/2 of chicken broth into the pan. Also use some minced onion to season the mixture. This should cook for another 6-8 minutes, depending on the size of your cutlets. Don't forget to remove the toothpicks before plating them!
- Now that your roll-ups are all situated for the time-being, we can move onto the red-pepper sauce. Pull out your food processor, and dump in 1/2 jar of the roasted red peppers, 2 tablespoons of your leftover chicken broth, and some pepper. Blend until smooth.
- You're done! Use any left-over olives and parmesan cheese as garnish! Personally, I cut up the rolls and put the sauce underneath the chicken, but you might want to keep them whole and cover them with sauce. It's up to you!
Reviews & Comments 2
-
All Comments
-
Your Comments