Some days I look at my photos and feel like I missed my calling as a food stylist. This is not one of those days.
However, as miserably as I failed at producing beautiful chicken roulades and/or photographing them to look that way I can't resist sharing this delicious and fairly easy recipe.
To save time I prepared them in two nights. Night 1: All preparation + browning. Night 2: Baking in the oven, cooling, slicing and serving.
They are photographed with mashed cauliflower topped with dill.
Ingredients: (serves 4)
4 oz chicken breasts each cut crosswise and opened (aka "butterflied")
1/2 cup ricotta cheese
1/4 cup jarred roasted red bell peppers, drained and sliced
1/4 tsp sea salt
2 tbsp flour or arrowroot
olive oil cooking spray
Line up filleted chicken breasts on a cutting board and spread ricotta evenly over the top of each breast. Sprinkle peppers evenly over ricotta. Roll up (like a burrito) and secure each piece with 1 to 2 toothpicks. Sprinkle 1/4 tsp salt evenly over chicken. Transfer 2 tbsp flour or arrowroot 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 a large baking sheet with cooking spray then carefully transfer chicken to sheet and bake until cooked through, about 10 minutes.
Slice and serve.