Roasted Red Pepper & Ricotta-Stuffed Chicken Roulades
Creamy ricotta cheese adds decadence to these no-fuss, rolled-up chicken breasts. A smooth cauliflower purée and a buttery, lemony sauce will make this dish a dinner-party favorite. For extra color, garnish with finely chopped fresh parsley or oregano.
4 4-oz chicken breasts, each cut crosswise into 2 thin pieces
1/2 cup ricotta cheese
1/4 cup jarred roasted red bell peppers, drained and sliced
2 tbsp organic unsalted butter, divided
1/2 tsp sea salt, divided
2 tbsp plus 1 tsp white whole-wheat flour, divided
Olive oil cooking spray
1/3 cup low-sodium chicken stock
Preheat oven to 400°F. Fill a medium saucepot with 1 inch water and bring to a boil on high. Fit with a steamer basket and add cauliflower to basket; cover and steam until very tender, about 7 minutes. Transfer to a food processor, adding 1/4 cup hot water from pot, 1 tbsp butter, zest of 1 lemon, 1/2 tsp lemon juice and 1/4 tsp salt. Purée until smooth, about 30 seconds. Set aside.
Meanwhile, line up chicken on a cutting board and spread ricotta evenly over 1 side of each piece of chicken. Sprinkle peppers evenly over ricotta. Roll up and secure each piece with 1 to 2 toothpicks. Sprinkle remaining 1/4 tsp salt evenly over chicken. Transfer 2 tbsp flour to a medium-sized shallow bowl and dredge chicken in flour, shaking off excess. Mist a medium skillet with cooking spray and heat on medium. Add chicken and cook for about 6 minutes, turning over halfway, until golden brown on both sides. Mist a large baking sheet with cooking spray, then carefully transfer chicken to sheet and bake until cooked through, about 10 minutes. (NOTE: Internal temperature should register 165°F when tested with an instant-read thermometer.)
Carefully remove toothpicks and slice crosswise into rounds.
Meanwhile, to a small heavy saucepot, add stock and bring to a simmer on medium-high. In a small bowl, whisk together remaining 1 tsp flour and 2 tsp lemon juice until smooth. Add to stock along with remaining 1 tbsp butter. Simmer for 2 minutes, until smooth and thickened. Divide cauliflower and chicken among serving plates and top chicken with sauce.
Serving Size: 2 roulades, 1/2 cup cauliflower, 1/4 of sauce
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.
Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.