This is a recipe that I devised a while back in order to come up with an alternative to traditional pizza, and it has become one of our favorites. What is a roulade you ask? Well, read the recipe, and you'll find out!
Pizza Chicken Roulades
Marinaide:
Mix together:
1/4 C. olive oil
1/4 C. balsamic vinegar
About 1 c. water or chicken stock
4 boneless, skinless chicken breasts--frozen or fresh
1 container of store-bought pesto (located with the refridgerated pasta)
1/4 pound fresh pepperoni (from the deli--it's so much better!)
Muir Glen Pizza Sauce (I get this at Target)
Freshly grated parmesean cheese
Preheat oven to 350 degrees.
Pound out chicken breasts with a mallet or rolling pin until they are thin enough to roll. If the breasts are thick, first butterfly them open with a knife to make them easier to pound out.
Place chicken in a dish and cover with the marinaide mixture. Allow to marinate in fridge for at least 4 hours.
Spread each chicken breast with a good coat of pesto--don't be stingy! Then top with pepperonis.
Roll up each chicken breast as tightly as possible and secure with toothpicks.
Arrange in baking dish and cover with sauce (I don't use the whole can)
Cover tightly with foil, and bake for 45 minutes, then uncover, sprinkle with parmesean cheese to taste and bake for an additional 15 minutes.
After baking, slice each chicken breast into pieces about 1 1/2 inches wide (like a loaf of bread) Ah HAH!! THAT'S a roulade! Aren't they pretty?
