Chicken Gorgonzola Roulades

1. 1

   Gently pound chicken breasts to 1/4-inch thickness; sprinkle with salt and pepper.

2. 2

   Place 4 basil leaves over each piece of chicken, covering entirely.

3. 3

   Sprinkle 2 tablespoons of cheese over the basil.

4. 4

   In large frypan over medium-high heat, toast the pine nuts, shaking pan occasionally, until lightly browned, about 3 minutes.

5. 5

   Sprinkle 1/2 tablespoon pine nuts over each chicken breast half.

6. 6

   Tightly roll breasts, starting with the short end and securing with tooth picks.

7. 7

   To same frypan, add olive oil.

8. 8

   Add chicken and saute, turning frequently, about 10 minutes or until brown on all sides.

9. 9

   Reduce heat to low, cover and simmer an additional 10 minutes, or until fork can be inserted with ease.

10. 10

    Remove chicken to a cutting board and let cool slightly.

11. 11

    Spoon Spicy Red Pepper Sauce evenly on 4 serving plates.

12. 12

    Slice each chicken roll into 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce.

13. 13

    Garnish with basil leaves and/or pine nuts if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.