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Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

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Total Time 40 mins
Course Main Course
Servings 3

Ingredients
  

Chicken

  • 2 boneless chicken breasts (flattened)
  • twine
  • salt and black pepper to taste
  • 1/4 cup Parmesan cheese
  • olive oil

Tapenade

  • 1/2 cup pitted kalamata olives
  • 2 tablespoons chopped sun-dried tomatoes in oil
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • 1 teaspoon chopped garlic
  • 2 teaspoons small capers
  • 1/4 teaspoon anchovy paste

Instructions
 

  • Preheat oven to 450ºF.
  • Pulse ingredients for tapenade in a small food processor until finely chopped but not a smooth paste.
  • Flatten chicken with a mallet between sheets of plastic or waxed paper until very thin, and spread with tapenade and parmesan cheese.
  • Roll up chicken breast and secure with twine, then season with salt and black pepper.
  • Brown on all sides in an oven-safe skillet in a small amount of olive oil.
  • Finish in a 400ºF. oven until the internal temp is 160ºF. (about 15 minutes).
  • Allow chicken to rest for ten minutes, then remove twine and slice into roulades.

Notes

From the kitchen of palatablepastime.com
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