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.
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.