Chicken Roulade With Roasted Peppers

1. 1

   Preheat the oven to 400u00b0F. Brush the peppers with 1 tbsp oil, place in a roasting pan, and roast for 30 mins, adding the garlic to the pan after 15 mins. Remove from the oven, cover with aluminum foil, and allow to cool for 20 mins. Remove skin from the peppers, then cut into strips.

2. 2

   Place the chicken between 2 sheets of plastic wrap and pound with a rolling pin until about 1/4 inch thick. Season with salt and black pepper. Top each with a slice of salmon, 1/4 of the mozzarella, and 1/4 of the spinach. Roll up and secure with toothpicks.

3. 3

   Heat 2 tbsp oil in a large pan and cook the chicken over a medium heat, turning, for 10 mins, or until cooked through. Add the peppers and cook for 3 mins. Remove the chicken from the pan, remove the toothpicks, and slice into 3/4 inch slices.

4. 4

   Add the parsley to the peppers and season with salt and black pepper. Spoon on to 4 serving plates and top with the roulades. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.