CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF
A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
- Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
- Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
- Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
- For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
- Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
- To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.
MEXI OLIVE-CHICKEN ROLL-UPS
Makes a great snack or lunch, thinly sliced turkey breast may be used in place of the smoked chicken slices --- the rolls must be wrapped and refrigerated for at least 1 hour or more before slicing or you may make them up to a day ahead ---adjust the Tabasco sauce to suit heat level or use cayenne pepper, all other amounts may be adjusted to taste, if desired serve the roll-ups with salsa or picante sauce for dipping.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl beat the cream cheese with mayonnaise until smooth; add in chopped olives, green chilies, pimentos, garlic, chili powder and Tabasco; mix to combine well.
- Season with seasoned salt to taste if desired.
- Divide the cream cheese mixture into 8 even portions on a plate.
- TO ASSEMBLE; spread 1 portion of the cream cheese mixture onto one side of each tortilla.
- Place a thin lettuce leaf on top, then top with 2 slices smoked deli chicken.
- Roll up each roll as tightly as possible.
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour or more.
- Unwrap then slice each roll in half.
- Serve the roll-ups with salsa or picante sauce.
Nutrition Facts : Calories 319.1, Fat 17.1, SaturatedFat 7.7, Cholesterol 32.1, Sodium 601, Carbohydrate 34.6, Fiber 2.8, Sugar 3, Protein 7.6
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