Chicken and Roasted Pepper Roll-Ups

  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 25 mins to 30 mins 400°
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Chicken and Roasted Pepper Roll-Ups
medium skinless, boneless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
teaspoon salt
teaspoon ground black pepper
ounces garlic-herb goat cheese
ounce baby arugula or baby spinach (about 1 cup packed)
cup jarred roasted red sweet peppers, drained well and chopped
green onion, finely chopped
cup purchased dried tomato pesto
  1. Preheat oven to 400 degrees F. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Season one side of each chicken breast with salt and pepper. Spread with goat cheese to edges. Top with arugula, peppers, and green onion. Press down on toppings, then roll up tightly, starting from a short end; secure with toothpicks. Brush pesto over rolls. Transfer to a 2-qt. rectangular baking dish.
  2. Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink in the center (170 degrees F). Let stand 5 minutes. Remove toothpicks and slice crosswise to serve.
From the Test Kitchen
To make your own garlic herb goat cheese

*Stir 1 clove garlic, minced; 1/8 teaspoon dried thyme, crushed; and 1/8 teaspoon dried oregano, crushed, into 3 ounces of goat cheese (chevre).

Nutrition Facts (Chicken and Roasted Pepper Roll-Ups )
    Per serving:
  • 221 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 84 mg chol.,
  • 564 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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