Holiday Chicken Roulade with Pomegranate Pilaf
Tender chicken rolls stuffed with zesty sun-dried tomato, baby spinach and cheese. Served with a festive wild rice pilaf, bringing the colors of the Christmas season to your holiday table.
Ingredients
- 1 (10 ounce) jar oil-packed sun dried tomatoes
- 1 large garlic clove
- 1/2 cup grated Parmesan cheese
- Four (4 ounce) boneless chicken breasts
- 4 ounces cream cheese, cut into 1 inch squares
- 1 cup baby spinach leaves
- 1/2 cup Gluten-Free Panko crumbs
- 1 cup wild rice blend
- 1 1/2 tablespoons butter, divided
- 1/2 cup slivered almonds
- 1 cup chopped scallions, both white and green parts
- 1/2 cup pomegranate seeds
- 1/4 cup chopped parsley for garnish
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Pre-heat oven to 400 degrees. Remove sun-dried tomatoes from jar (reserving the oil) and combine with garlic and Parmesan cheese in a food processor. Pulse until thoroughly combined. Drizzle additional oil from jar if it gets too thick. Season to taste with fresh ground pepper and set aside.
Step 2
Brush some reserved oil in the bottom of a glass baking dish.
Place chicken breasts between two sheets of plastic wrap and pound until thin. Lie chicken breasts smooth side down and spread each evenly with sun-dried tomato paste. Place squares of cream cheese over tomato paste and cover with spinach leaves. Starting at a short end, tightly roll up chicken. Brush each with more reserved oil, roll in panko and place seam side down in prepared baking dish. Bake 35-40 minutes or until an internal temperature of 165 is reached. Remove from oven and let rest for 5 minutes before slicing.
Step 3
Meanwhile, prepare wild rice mix according to package directions. Over medium heat, melt 1 tablespoon of the butter in a large skillet and add almonds, stirring frequently, until lightly browned, about 2-3 minutes. Remove almonds with slotted spoon and set aside. Add remaining 1/2 tablespoon butter to skillet and cook green onion until just wilted, about 1-2 minutes. Remove from heat and stir in cooked rice. Season with salt and pepper to taste. Stir in almonds and pomegranate seeds.
Step 4
Serve roulade slices with the pilaf and garnish all with chopped parsley.
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Chef Tips and Tricks
This Gluten-Free Broccoli Pizza is original, healthy and super tasty!
ingredients
- 1 head broccoli
- 1 egg
- 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other)
- 1 cup tomato sauce (or canned crushed tomatoes)
- ¾ cup shredded cheese
- ½ cup grated Parmesan
- 9 slices coppa ham
METHOD
- Cut the broccoli and boil until soft.
- Place the broccoli in a blender.
- In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
- Form a ball and roll it flat on an oven tray.
- Bake in the oven for 20 min at 350° F.
- Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
- Layer 1 cup of shredded cheese.
- Place a layer of Coppa ham.
- Top off with of grated Parmesan cheese.
- Slide it back into the oven until the cheese melts.
- Serve!
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