Tomato + Roasted Red Pepper Chicken Rollatini
Your house will smell AMAZING while these chicken roll-ups are baking…fit for COMPANY!
Our special CFC recipe for Tomato + Roasted Red Pepper Chicken Rollatini turns out so beautiful, and completely DELICIOUS.
Your family will think you’re a gourmet chef; all with just a few extra minutes’ effort.I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely.
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.
Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.
➡️ Rachel’s Tips:
I like to soak my wooden toothpicks in water for about 10 minutes before using, so that they don’t burn in the hot oven.
I love to roast my own peppers at home if I have the time. There are many great recipes for this available online.
If you’re choosing jarred roasted red peppers or sundried tomatoes (like I often due, because we’re busy people!) Then please read the ingredients.
Choose something in a glass jar. The oil should be a healthy oil such as olive oil, and there should be no added sugar or preservatives.
Peppers, tomatoes, olive oil, and spices…that’s it! I always drain these very well before using in recipes.
Makes 4 servings
- 4 even-sized, medium chicken breasts
- 1 tsp garlic powder
- 2 tsp dried Italian seasonings
- 8 oz jar sun-dried tomatoes, drained
- 10 oz jar roasted red peppers, drained
- 4 cloves fresh or roasted garlic
- 2 Tbsps chicken broth
- 2 Tbsps dried or fresh parsley