Good morning, everyone! I attempted something that was a little harder on the recipe scale this week and went with this one. It looked amazing and I had also bought extra chicken for the week as well. I tweaked this recipe from another one that I had found, since I wasn’t big on cheese and the time needed for the sauce wasn’t something I had (I need to factor in digestion time before I hit the gym).
2 Chicken Breasts, fillet into 3-4 pieces per breast
1 Yellow Squash, julienne
1 Zucchini, julienne
1 Green Bell Pepper, julienne
A batch of Asapragus, julienne
4-8 Tablespoons of Prego Tomato Basil (depending on how many rolls a
Fresh Rosemary, diced
Pre-heat oven to 400 degrees
Pull out your skillet and place on high heat, then throw in all the julienned vegetables and continue to saute them until soft and cooked (8-10 minutes). Once the chicken breasts are filleted proceed to spread a tablespoon of tomato sauce on. Sprinkle the diced rosemary (you can add more if you enjoy the flavor) over it. Take the cooked vegetables and carefully place a handful at the ends of the chicken. I find putting enough before it hits the center leaves enough room for the chicken to be rolled.
Once the chicken is rolled, take a toothpick and suture it shut. Then place them back on the skillet for about a minute then place it into the oven for 30 minutes (until chicken reaches 160 degrees, use food thermometer if needed). Plate and finished! 🙂