Chicken Gorgonzola Roulades With Spicy Red Pepper S

Name: Chicken Gorgonzola Roulades With Spicy Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Spicy Red Pepper Sauce; 1 (12 ounce) jar roasted red peppers, drained; 1/2 cup tomato puree; 2 garlic cloves; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; For Chicken; 4 boneless skinless chicken breast halves; 1/4 teaspoon salt; 1/8 teaspoon pepper; 16 large fresh basil leaves; 1/2 cup crumbled gorgonzola; 2 tablespoons pine nuts; 1 tablespoon olive oil; basil leaves (to garnish)

Servings: persons

For Spicy Red Pepper Sauce
1 (12 ounce) jar roasted red peppers, drained
1/2 cup tomato puree
2 garlic cloves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
For Chicken
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
16 large fresh basil leaves
1/2 cup crumbled gorgonzola
2 tablespoons pine nuts
1 tablespoon olive oil
basil leaves (to garnish)

1
For Spicy Red Pepper Sauce: Place all ingredients in a blender container and process until almost smooth. Pour sauce into a medium saucepan and heat over medium-low heat to warm while preparing chicken.
2
For Chicken: Gently pound chicken breasts to 1/4-inch thickness and sprinkle with salt and pepper. Turn breasts cut-side up. Place 4 basil leaves over each chicken piece, covering completely. Sprinkle 2 TB of cheese over basil.
3
In a large skillet set over medium-high heat, toast the nuts until lightly browned, shaking pan occasionally, about 3 minutes. Sprinkle 1/2 TB pine nuts over each chicken piece.
4
Starting at the short end, roll each chicken breast tightly in a jellyroll fashion and secure with wooden toothpicks.
5
Add the olive oil to the skillet you used for the nuts. Heat over high heat, then add chicken and saute, turning frequently, for about 10 minutes or until brown on all sides.Reduce heat to low, cover, and simmer for an additional 10 minutes.
6
To serve, spoon Spicy Red Pepper Sauce evenly over 4 individual serving plates. Slice each chicken roll inot 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce. Garnish with basil leaves.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For Spicy Red Pepper Sauce, 1 (12 ounce) jar roasted red peppers, drained, 1/2 cup tomato puree, 2 garlic cloves, and more.

Yes, Chicken Gorgonzola Roulades With Spicy Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Gorgonzola Roulades With Spicy Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions