4 boneless, skinless chicken breasts, split and flattened
kosher salt and pepper
6 fresh basil leaves, chiffonade
1 bag of baby spinach, sauteed and water squeezed out
2 clove pressed garlic
1 chopped shallot
1/4 cup chopped red peppers (fresh or jarred)
hot pepper flakes
zest of half a lemon
few sprigs of fresh thyme or 1 tsp dried thyme
1/2 cup grated Mozzarella cheese
2 TBS butter
2 TBS olive oil
For Caprese Salad:
3 TBS butter or oil
1 lb grape tomatoes
1 red onion, large dice
3 oz white wine
1 TBS garlic, chopped
5 oz Mozzarella balls (torn)
In pan, melt butter and olive oil. Saute shallots, garlic, red pepper, hot pepper flakes, seasonings, lemon zest. Cook until pepper is soft. Add sauteed spinach and cheese. Mix and set aside to slightly cool.
Pound out chicken with meat tenderizer under plastic wrap until chicken is an even thickness. Season chicken with salt/pepper. Place about 1 TBS of spinach mixture on chicken. Roll up breast and secure by wrapping tight in plastic wrap. Place in simmering water for about 15 minutes (boiling water may break your wrap so keep an eye on it). Pull chicken out and place aside to cool to room temp. Unwrap and heat butter and olive oil in saute pan. Add chicken. cook until browned on all sides. Place in 9x11 baking dish.
Bake chicken in preheated 350 degree oven for about 5-10 minutes or until cooked. Garnish with balsamic drizzle, olive oil and basil.
For Caprese Salad:
Heat butter or oil in a saute pan. Add onions and garlic. Once the onion looks tender, add tomatoes whole and let them start to blister. Once the tomatoes have started to blister, use a fork or spoon to mash it a little to release the juice. Add salt and pepper to taste. Deglaze the pan with white wine and let it simmer Place this underneath the roulade for plating.
Presented by: Knoxville Convention Center