Ingredients
Base recipe = 2 servings.
Pin
- 340 g chicken breast, butterflied and pounded thin
- 27 g extra-virgin olive oil, divided
- 57 g mixed roasted bell peppers, chopped
- 70 g small button mushrooms, chopped
- 30 g shallot, finely diced
- 30 g Italian parsley, chopped
- 57 g Gruyère cheese, grated
- Sea salt & freshly ground black pepper
- 57 g baby mixed greens
- 40 g balsamic glaze
🍗 Contains Poultry
🧀 Contains Dairy
🚫🌾 Gluten-Free
Preparation
- Heat oven to 375°F (190°C). Line a sheet pan.
- In a skillet, warm 1 tbsp oil. Sauté mushrooms and shallot with a pinch of salt until dry. Cool; fold in roasted peppers, parsley and Gruyère.
- Season chicken with salt and pepper. Spread filling, roll tightly, secure with twine/toothpicks; brush with remaining oil.
- Roast 18–22 min to an internal temp of 165°F (74°C). Rest 5 min; slice into rounds.
- Toss greens lightly with oil and a pinch of salt. Plate greens, arrange chicken slices, and drizzle with balsamic glaze.
| Calories | 420 kcal |
| Total Fat | 24 g |
| Carbohydrates | 12 g |
| Protein | 40 g |
| Sodium | 780 mg |
| Sugars | 6 g |