Best Mediterranean Chicken Roll Up Recipes

Mediterranean Chicken Roll-Up image

Provided by lamarb

Categories Chicken

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast
6 chopped kalamata olives
1 tablespoon chopped capers
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon shredded mozzarella cheese
1 tablespoon shredded colby-monterey jack cheese, mix
1 sheet puff pastry
1 tablespoon lemon-infused olive oil, separated
1 tablespoon coarsely chopped fresh cilantro

Steps:

Preheat the oven to 400 deg.
Lay the puff pastry out to thaw.
Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a ½ inch overlap.
Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
Preheat a cookie sheet in the oven.
Roll out the pastry to insure that the seams don't separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
Brush the top with the remaining oil to get a nice browning.
Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.

Nutrition Facts : Calories 564, Fat 38.9, SaturatedFat 9.6, Cholesterol 29.1, Sodium 428.6, Carbohydrate 38.1, Fiber 1.7, Sugar 0.8, Protein 15.6

Chicken, Spinach & Feta Roll-Ups image

Provided by PSU Lioness

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 teaspoons olive oil
1 garlic clove, minced
5 ounces fresh spinach
1/2 cup reduced-fat feta cheese
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon oregano leaves
4 (4 -6 ounce) boneless skinless chicken breasts, pounded to 1/4-1/2 inch thickness
2 large eggs, beaten
3/4 cup panko breadcrumbs
nonstick cooking spray
1 cup crushed tomatoes (they recommend Furmano's Chunky Crushed Tomatoes with Basil, Garlic and Oregano)

Steps:

Preheat oven to 350.
Heat 1 tsp olive oil in a large skillet over Medium heat.
Add garlic and saute 1-2 minutes or until fragrant.
Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
Dredge each chicken breast into beaten egg, then panko breadcrumbs.
Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
Repeat with remaining chicken breasts.
Heat remaining 2 tsp olive oil in a large skillet.
Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
Bake 20-25 minutes or until minimum internal temperature reaches 165.
Top with tomatoes and serve. Warm the tomatoes first, if desired.