Chicken Roulade

• 4 , 5 ounce boneless, skinless chicken breasts
• 4 slice of prosciutto
• 2 clove garlic
• 1/2 cup roasted red peppers
• 1 tsp tomato paste
• 1/2 cup room temperature goat cheese
• 8 fresh spinach leaves
• 1/4 cup flour
• 4 tbsp olive oil
• 1 salt to season flattened chicken breasts, to your taste
• 12 toothpicks

1. Prepare filling first to set aside.
2. In food processor or blender, add in garlic, peppers, tomato paste, goat cheese and pulse until smooth.
3. On a flat surface like a cutting board, take chicken breast and cover top with plastic wrap.
4. Pound chicken out to about 1/8 - 1/4" thickness.
5. Do this for all breasts.
6. Place 1/4 of cheese, pepper mixture on each breast towards middle leaving sides clear.
7. Place 2 spinach leaves on each breast followed by one slice of prosciutto on each.
8. Slowly roll up chicken starting at narrowest end.
9. Use a toothpick at seam to secure closed.
10. Repeat on each.
11. Season with salt.
12. Roll each roulade in flour shaking off excess.
13. In large skillet, heat oil over medium heat.
14. Add roulade to hot oil and brown all sides.
15. Place pan in heated 350F oven for 10-15 minutes to cook through.
16. Remove from pan and allow to rest for 5 minutes.
17. Tent loosely with tin foil to keep warm.
18. Remove tooth picks and slice before serving for pretty presentation.
19. Serve along side your favorite vegetables.
20. With a light pasta dish or with rice and a bechamel sauce.
21. Recipe by taylor68too.
22. In photos I added filling in reverse order.

chicken breasts, clove garlic, red peppers, tomato, goat cheese, flour, olive oil, salt, toothpicks

Taken from cookpad.com/us/recipes/339273-chicken-roulade (may not work)