Chicken Roulades with Marinated Tomatoes

Name: Chicken Roulades with Marinated Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

By The Good Housekeeping Test KitchenUpdated: Aug 8, 2019

Mike Garten

Yields:

Prep Time:

35 mins

Total Time:

35 mins

Cal/Serv:

305

Jump to recipe

Spinach and parmesan turn your ordinary chicken breast into a dinner party-worthy dish.

Advertisement - Continue Reading Below

Ingredients

4
boneless, skinless chicken breasts
2
cloves garlic, finely grated
2 Tbsp.
lemon zest, plus 2 Tbsp lemon juice
1/2 cup
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

1. Step 1Heat oven to 450ºF. Pound chicken breasts into thin cutlets. In 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.
2. Step 2Heat 1 Tbsp oil in 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.
3. Step 3While chicken roasts, toss together tomatoes, onion, red wine vinegar, remaining 2 Tbsp oil, and 1/2 tsp each salt and pepper. Serve with chicken.

Make ahead: Prepare the chicken and refrigerate up to 2 days before cooking.

Advertisement - Continue Reading Below