4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 large basil leaves
1/2 cup crumbled Gorgonzola cheese
2 tablespoons pine nuts
1 tablespoon olive oil
Spicy Red Pepper Sauce:
1 (12-ounce) jar roasted red peppers, drained
1/2 cup tomato puree
2 cloves garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
basil leaves for garnish, optional


1. Prepare Chicken: Sprinkle chicken with salt and pepper. Place 4 basil leaves over each piece of chicken, covering entirely. Sprinkle 2 tablespoons of cheese over basil.
2. In large skillet, toast pine nuts over medium-high heat, shaking pan occasionally, until lightly browned, about 3 minutes.
3. Sprinkle 1/2 tablespoon of the pine nuts over each chicken breast half. Tightly roll breasts, starting with short end; secure with wooden picks.
4. To same skillet, add olive oil. Add chicken and saute, turning frequently, about 10 minutes or until brown on all sides. Reduce heat to low, cover and simmer an additional 10 minutes, or until fork can be inserted in chicken with ease.
5. Meanwhile, prepare Spicy Red Pepper Sauce: In blender, place red peppers, tomato puree, garlic, sugar, salt and red pepper flakes. Pour into medium saucepan and heat over medium-low heat.
6. Remove chicken to cutting board and let rest about 10 minutes. Spoon Spicy Red Pepper Sauce evenly on 4 individual serving plates. Slice each chicken roll into 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce. Garnish if desired with basil leaves.

Roulade is the French term for a thin slice of meat rolled around a filling. The term can also refer to a souffle-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.

Chicken Gorgonzola Roulades
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