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Tomato + Roasted Red Pepper Chicken Rollatini

Ingredients

  • 4 even sized medium chicken breasts
  • 1 tsp garlic powder
  • 2 tsps 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
  • toothpicks
  • 2 Tbsps dried or fresh parsley

Instructions

  • Preheat your oven to 375 degrees f.
  • Prepare a baking sheet pan with parchment and/or cooking spray.
  • Place chicken breasts in between parchment paper or plastic wrap.
  • Gently, and carefully pound chicken breasts into thin/even "pancake-like" 1/2 inch thick pieces with a mallet or the bottom of a heavy pan.
  • Season with garlic powder & Italian seasonings and rub seasonings into the meat on all sides.

In blender or food processor Purée:

  • 8 oz jar Sun-Dried Tomatoes (drained well), a 10-12 oz jar Red Roasted Peppers (drained well-or roast your own) and your garlic. Add a tiny bit of organic Chicken Broth (or water), if necessary, to create a nice, thick sauce puree.
  • Spread a thin layer of the purée (about 2-3 Tablespoons) onto one side of each chicken breast, and top this with a sprinkle of dried or fresh Italian parsley.
  • Roll chicken up, encompassing the puree, as shown, using a toothpick to hold each together, and place rolls onto your lightly sprayed flat sheet pan.
  • Bake in your preheated 375 f. degree oven for about 30-35 minutes, or just until chicken is cooked through, finishing with a quick (1-2 minute) broil to brown the tops.
  • Serve with roasted green beans! Consider incorporating some greens: Add a few pieces of fresh spinach or kale before rolling up the chicken.