There’s a reason boneless chicken breast recipes are in everyone’s dinner arsenal. From tasty finger foods to the most refreshing salads, chicken breasts can be made in so many delicious ways — which is precisely why it’s so hard for us to get enough of America’s top bird when it comes to great food. And the best part of it all is that chicken breast is actually healthy, which is another reason why this lean white meat is the ruler of the roost throughout the country.
Note: 2.5kg serves approximately 10 portions.
4 boneless, skinless chicken breasts
2 cloves garlic, finely grated
2 tbsp. lemon zest, plus 2 Tbsp lemon juice
1/2 c. finely grated Parmesan
32 baby spinach leaves
Kosher salt and pepper
3 tbsp. olive oil, divided
2 pt. grape or cherry tomatoes, sliced
1/4 small red onion, thinly sliced
2 tbsp. red wine vinegar
Heat oven to 450ºF. Pound chicken breasts into thin cutlets. In small bowl, combine garlic, lemon zest, and Parmesan. Lay 8 spinach leaves on each chicken cutlet, then sprinkle garlic mixture on top. Roll chicken up and secure with a toothpick (place toothpick in parallel to seam to make turning roulades easier). Season chicken with 1/2 tsp each salt and pepper.
Heat 1 Tbsp oil in large ovenproof skillet on medium-high. Carefully add roulades, seam side down, and cook, turning until browned on all sides, 6 to 7 minutes. Transfer to oven and bake until cooked through, 8 to 9 minutes more. Drizzle lemon juice on roulades.
While chicken roasts, toss together tomatoes, onion, red wine vinegar, remaining 2 Tbsp oil, and 1/2 tsp each salt and pepper. Serve with chicken.