Chicken Roulade and Salsa

Chicken Roulade and Salsa
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Servings Prep Time
4 serves 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
45 minutes
Chicken Roulade and Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
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Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Servings Prep Time
4 serves 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
45 minutes
Ingredients
Servings: serves Units:
Instructions
  1. Tenderise butterflied chicken breasts until they are flat. Separate where they have been butterflied so you now have 4 pieces.
  2. Mash butter with a fork and mix in 2 cloves of crushed garlic.
  3. Spread garlic butter across chicken breasts evenly.
  4. Sprinkle ricotta, half the parsley and all the dill liberally across chicken.
  5. Roll chicken onto itself until it forms a roulade.
  6. Place 3 rashers of bacon side by side, slightly overlapping and place chicken roll on top.
  7. Wrap the chicken roll tightly in the bacon, placing the ends underneath.
  8. Bake at 180 degrees for 45 minutes.
  9. For salsa, place diced tomatoes, onion, remaining garlic, basil and remaining parsley in a bowl and toss until well mixed. Add salt, pepper, lime juice and balsamic reduction to taste.
Recipe Notes

Roulade slices beautifully after refrigeration, so makes an excellent lunch choice.

Nutrition Information
Nutrition Facts
Chicken Roulade and Salsa
Amount Per Serving
Calories 599 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 160mg 53%
Sodium 2080mg 87%
Potassium 737mg 21%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 46g 92%
Vitamin A 34%
Vitamin C 29%
Calcium 14%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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