Sunday, September 9, 2007

Chicken Roulade stuffed with Spinach, Prosciutto, Sun Dried Tomatoes, and Mozzarella..


  • Chicken Breasts

  • Baby Spinach leaves

  • Sun Dried Tomatoes

  • Shredded Mozzarella

  • Prosciutto ham
  • Parmesan Alfredo Sauce

  • Olive Oil

  • Pepper

  • Kosher Salt


  • Preheat oven to 350 degrees
  • Slice each chicken breast in half
  • Spinach will be first layer use maybe 3 or 4 leaves
  • Next, slice the sun dried tomatoes if they are two big to evenly distribute them on the spinach
  • Next, add a slice of prosciutto
  • Then, add in the shredded Mozzarella (add however much you want)
  • Finally, roll it up and put in the baking pan
  • After, you are done with all the them, drizzle some olive oil and salt and pepper on them.
  • Pop in the oven for about 45 minutes.
  • I heated up some alfredo sauce and drizzled a little over the chicken.

Note** I use organic meats, vegetables, and oil. But you can use whatever you like.

As for the Rice, it is wild rice and it comes in a box at publix.

The broccoli and cheese is easy, I am sure you girls know how to do that. I bought the frozen kind. =)

Enjoy girls!


Adri said...

Incredible! I have to try this!

Natalie said...

Thanks for posting this recipe!! I made it tonight and it came out great!!

Maite said...

I made the chicken and it was delicious! The prosciutto gave it such great flavor. BTW I was reluctant to use thinly sliced chicken breasts thinking they would be too thin but it turned out great.