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chicken roulade with marinated tomatoes
Mike Garten

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

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Cal/Serv: 305
Yields: 4
Prep Time: 0 hours 35 mins
Total Time: 0 hours 35 mins

boneless, skinless chicken breasts


cloves garlic, finely grated

2 tbsp.

lemon zest, plus 2 Tbsp lemon juice

1/2 c.

finely grated Parmesan


baby spinach leaves

Kosher salt and pepper

3 tbsp.

olive oil, divided 

2 pt.

grape or cherry tomatoes, sliced


small red onion, thinly sliced

2 tbsp.

red wine vinegar

  1. Heat 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. Heat 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. While 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.

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