Personal Note from Chef Len about this recipe:”I have prepared and served this dish for small and large groups. It is a great dish and simple to prepare, with incredible flavors. Have fun with preparing this dish and let me know if you have any questions or comments.”
Chicken Rouladen: Serves 6
6 (6-8 oz. each) skinless/boneless chicken breasts
8 oz. Ricotta cheese
1 cup sun dried tomato strips
8 oz. fresh baby spinach
12 fresh basil leaves
1 – 2 TBS. Wildwood Blends All-Purpose Seasoning
2 cups marinara or rich red sauce
Lay chicken breast between cellophane wrap and pound with tenderizer hammer until flat. Sprinkle flattened breast with Wildwood Blends All-Purpose Seasoning
Place cheese, spinach, basil and dried tomatoes in center of breast and roll up. Tie with butcher twine if needed. If not, place seam side down on baking pan.
Coat with butter or olive oil and bake approx. 25 min. at 400° until done internal temp of 160° to 165°.
Cut finished breast on bias in 3 sections and fan out over a ladle of sauce. Optional garnish: fresh grated parmesan cheese on top.
Chef Leonard’s Note: Add nice Italian ham or provolone cheese thinly sliced in stuffing process. Toasted pecan nuts also add interesting flavor to filling