Monday, May 9, 2011

Roasted Red Pepper and Cream Cheese Chicken Roulades

I was inspired by an appetizer that my mom has been making recently, marinated cream cheese. The marinade consists of roasted red peppers, onion and parsley, and it's wonderful on crackers. I started thinking it might be amazing stuffed into a chicken breast. I was right! This dish sounds fancy, but it's not that complicated and the cream cheese filling makes the chicken moist and delicious!

Roasted Red Pepper and Cream Cheese Chicken Roulades


2 Chicken Breasts
8 Ounces of Cream Cheese
1/2 Onion, Diced (Vidalia might be best for the sweetness)
7 Ounces of Roasted Red Pepper, Chopped
2 Cloves of Garlic, Minced
1 Tablespoon of Parsley, Chopped
1/2 Teaspoon of Salt and Pepper each
1 Tablespoon of Olive Oil


Place your chicken breasts in a plastic bag and pound with a heavy pan or meat pounder (flat side only) until the chicken is approximately 1/3" thick. You want to even out the meat for cooking. Next, in a mixing bowl, combine the cream cheese with the onions, roasted red peppers, garlic, parsley, salt and pepper. Once the cream cheese mixture comes together, spread an approximately 1/2" thick layer on each breast. Next, carefully roll one side of the chicken into the other, trying to keep majority of the cream cheese mixture inside. Secure the roll with either cooking twine, tooth pick or skewer. Season the outside of the chicken breasts with salt and pepper. In an ovenproof skillet, pour in your olive oil and bring to medium-high heat. Place your chicken breasts in the skillet, turning occasionally to brown it on all sides. You want to sear the exterior meat to add color and seal in the juices. Meanwhile, preheat your oven to 350 degrees. Once your chicken is seared on all sides, cover the pan with aluminum foil and place a thermometer into the meat. Cook until 165 degrees. Remove the pan from the oven and serve!

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