Chicken Roulade with Sun-Dried Tomato + Balsamic Sauce
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 11⁄4 pounds Chicken Breast (boneless/skinless, if you can find cutlets, or thin sliced get that)
- 1 teaspoon Kosher Salt (divided)
- 6 ounces Provolone Cheese (deli slices are so easy)
- 4 Tablespoons Sun-Dried Tomatoes
- 1⁄4 teaspoon Nutmeg (freshly ground)
- 1⁄2 Red Onion
- 2 cloves Garlic
- 1⁄4 cup Balsamic Vinegar
- 1 teaspoon Tomato Paste
- 1⁄4 cup Stock (or water)
- 4 cups Spring Mix Salad Greens
- 2 Tablespoons Salad Dressing (vinaigrette)
Lay the chicken flat on a clean work surface. If needed, butterfly the breast pieces into thinner pieces - hold your sharp, thin knife parallel to the cutting board and lay a palm on top with fingertips flexed up. Slowly, draw the knife through in long strokes until the piece can open like a book (if it’s smaller than your palm) or is cut in two (if it’s larger and you need more pieces total).
Season each chicken piece with a pinch of the salt. On the top third of the chicken, layer on the cheese slices, tearing as needed. Slice the sun-dried tomatoes and scatter them over the cheese. Sprinkle with freshly ground nutmeg. Then rolling from the cheese side, tightly wrap it up and secure with toothpicks.
Season the outside evenly with the remaining salt.
Slice the onion into thin strips. Add the oil to a large sauté pan and add the onion. Mince and add the garlic. Sauté for a few minutes over medium-high heat until the onions are beginning to brown. Make room and add the chicken, seam side down. Sear for about 3 - 5 minutes or until the bottom side is golden brown and releases from the pan. Roll over, sear the other side for another 4 - 5 minutes.
4. HEAT BROILER TO HIGH
In a small bowl combine the balsamic vinegar, tomato paste, and stock (or water). Whisk until smooth. Pour over the chicken in the pan and let it sizzle and reduce for 1 minute.
Transfer into the broiler and keep an eye on it.
When the chicken is cooked through, the sauce will have thickened a bit. Remove and spoon the sauce a few times over the top of the chicken.
Toss lettuces with dressing.
Serve salad alongside the chicken. Either serve a whole roulade of chicken or slice it first into rounds. Be sure to remove the toothpicks!