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Tomato and ham stuffed chicken roulades recipe

Tomato and ham stuffed chicken roulades recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Stuffed chicken breasts

This recipe takes a bit of preparation, but the roulades cook in less than 7 minutes in the microwave! With the rich ham and tomato filling and sauce, both the kids and the dinner party guests love this one!

2 people made this

IngredientsServes: 4

  • 2 tomatoes, chopped
  • 1 clove garlic
  • 4 slices Parma ham
  • 2 tablespoons chopped fresh basil
  • salt and freshly ground black pepper to taste
  • 8 chicken breast fillets, sliced into thin strips
  • 400g passata

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Place tomatoes in a blender with garlic, ham, basil, salt and pepper. Process till well combined but still chunky.
  2. Lay chicken fillet strips out on a cutting board. Spread a thin layer of tomato ham filling on each strip, then roll up and wrap tightly in microwave-safe cling film; repeat with remaining ingredients (you should have filling left over).
  3. Heat passata in a saucepan over low heat until simmering, then stir in remaining filling; keep warm.
  4. Place wrapped chicken roulades in a dish in the microwave and cook at full power for about 5 minutes, turning once during cooking. The rolls should be well cooked (chicken no longer pink and juices run clear).
  5. Unwrap and arrange roulades on plates and top with the tomato sauce.

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There's Hidden Flavor in Each of These Stuffed Chicken Breast Recipes

Chicken is one of the most versatile&mdashand beloved&mdashmeats on the market. From barbecue chicken in the summer to a hearty chicken potpie in the middle of winter, it's an ingredient that's far from boring. When shopping for chicken, be sure to choose an organic and humanely raised product whenever possible. In addition to supporting sustainable farms, you'll usually find that the quality of this meat is better, too. Here, we're offering even more ways to experiment with the ever-popular white meat with our best stuffed chicken breast recipes.

One of our most adored iterations is the eastern European Chicken Kiev, pictured here. Our version involves making an herb butter with crushed garlic, tarragon, parsley, chives, and chervil. All of the ingredients are mixed together, chilled, and then stuffed into butterflied chicken breasts. The meat is then coated in panko breadcrumbs and pan-roasted until crisp. It's an incredibly fresh-tasting, juicy recipe that is a simple upgrade to the weeknight chicken dinner. Equally as impressive is our Walnut-Stuffed Chicken Roulades chicken breasts are filled with a combination of mushrooms, spinach, garlic, and shallots, and then rolled and coated in finely ground walnuts, and baked. You could also try spicing up your dinner routine with our Pineapple-Stuffed Jerk Chicken. In this recipe, chicken breasts are filled with a pineapple-lime stuffing, rubbed with a spice blend that includes thyme, allspice, cayenne, and sugar, and broiled until fully cooked to create a satisfying meal.

Whether you make these on a weeknight or for a more special occasion, our stuffed chicken breast recipes are sure to impress.

Chicken Roulades with Sun Dried Tomato Pesto Sauce

This recipe is the perfect example of what happens when you don’t have a plan. The boneless chicken breasts were defrosted, the kids were starving and I was bored with the same ol’ same ol’. So I hit the fridge hoping to get the creative juices flowing and dinner on the table in less than an hour. What I found, thanks in great part to my kids’ lunch habits, was deli ham, salami and string cheese. Stuffing immediately came to mind. I continued to root around the refrigerator shelves for one more ingredient. Something that could perhaps shape a sauce. And there it was! One of my favorite flavor enhancers–Sun Dried Tomato Pesto. I also grabbed some leftover chicken broth and a carton of half-n-half. When I shut the door behind me, I had a renewed sense of self (truthfully–it doesn’t take much). Within five minutes, I had thinned out and seasoned the chicken breasts, stacked them with my fridge finds and rolled them up tightly around the filling (They don’t have to be picture perfect!). I then secured each breast with string (toothpicks would have been faster) and browned them. I tucked the whole pan in the oven to allow the chicken to finish cooking. While the roulades were baking, I prepared some angel hair pasta (which I tossed with the extra sauce) and opened a can of Le Sueur green peas. In less than 60 minutes, I had a delicious meal on the table that my kids raved about. They were also tickled to find their favorite string cheese hidden inside the chicken! Chicken Roulades with Sun Dried Tomato Pesto Sauce has been a dinner favorite ever since.

Chicken Roulades with Sun Dried Tomato Pesto Sauce

Chicken Roulades with Sun Dried Tomato Pesto Sauce Recipe

4 whole boneless, skinless chicken breasts
4 slices deli ham
4 slices hard salami
4 pieces string cheese (light mozzarella)
2 tablespoons extra virgin olive oil
1 cup chicken broth, divided
2 tablespoons Sun Dried Tomato Pesto*
1/4 cup half-n-half
Salt and pepper to taste

FOR CHICKEN: Preheat oven to 350 degrees. Slice each breast in half horizontally (like slicing a sandwich roll into two pieces). Place breasts between two sheets of waxed paper. With the flat side of a meat mallet, pound each breast as thin as you can without tearing it. Season both sides with salt and pepper. Place one slice of ham on each breast. Top with a slice of salami and one string cheese. Wrap each breast tightly around the filling secure ends and seam with toothpicks or kitchen twine. Place oil in a large skillet over medium heat. Add roulades to skillet brown on all sides. Add 1/2 cup chicken broth to pan transfer to oven. Bake, uncovered, until chicken is cooked through, 20-25 minutes. Remove skillet from oven flag with pot holders (so you don’t forgetfully grab it and burn your hands). Transfer roulades to a serving platter tent with aluminum foil to keep warm.

FOR SAUCE: Return skillet to stove top place over medium-high heat. Add reserved 1/2 chicken broth deglaze pan by scraping the brown bits off the bottom. Add Sun Dried Tomato Pesto cook 2 minutes, stirring constantly. Reduce heat to medium. Add half-n-half continue cooking, stirring frequently, until sauce has thickened and coats the back of a spoon, 3-5 minutes. Season to taste with salt and pepper.

ASSEMBLY: Transfer roulades to a work surface remove toothpicks or twine. Cut into slices top with Sun Dried Tomato Pesto Sauce. Serve immediately. Makes 4 servings.

*Classico is my favorite brand of Sun Dried Tomato Pesto. It comes in a 6.5-ounce jar and can be found in most grocery stores in either the international food section or by the tomato sauces.

8 ham and cheese roulade Recipes

Grilled Eggplant, Proscuitto and Mozzarella Cheese Roulades (Emeril Lagasse)

Grilled Eggplant, Proscuitto and Mozzarella Cheese Roulades (Emeril Lagasse)

Chicken Roulades With Butternut Squash, Sage and Goat Cheese

Chicken Roulades With Butternut Squash, Sage and Goat Cheese

German Chicken, Ham, and Cheese Roulades

German Chicken, Ham, and Cheese Roulades

Corn and Basil Egg Roulade with Yellow Tomato Coulis

Chicken and Spinach Roulade Recipe

Tips for Meal Prep or Freezer Cooking

For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time.

  • Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days.
  • Cook and freeze them after baking, then defrost and heat them in the microwave.
  • Complete the recipe and stash them in your meal prep boxes for healthy, filling homemade lunches and dinners throughout the week.

Chicken Prosciutto Roulade

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

So the other day the Fantabulous in laws came up to spend the day. And as expected Mama Fantabulous said &ldquoNow don&rsquot go making a fuss and making stuff. We&rsquore fine with bread and water.&rdquo HA! I so &hearts her! Me&hellip serve bread and water! That made me giggle. I then named off somethings asking if she needed more of (cookies, desserts, breads, etc) for their freezer. Bread&hellip now that got her attention. I swear I&rsquom part her biological daughter as I love bread as much as she does. She did ask for a small loaf of my pumpernickel. Again she emphasized small. Um yeah sure Ma!

They arrived around 8am and they were met with Buttermilk Blueberry Pancakes and Florentine Breakfast Birdsnests, hot coffee and juice. Mr. Fantabulous started working on some stuff for them while Mom and I spent the day in the kitchen. Around 11:30 I knew the boys would be hungry soon so I sat at the kitchen table trying to think what I could make as a light lunch since I knew they wanted Pizza for dinner. I had chicken defrosted and a jar of my most awesomest Pesto in the fridge so I wanted to incorporate that. I opted to go with a Roulade since my Harvest Medley Loin of Pork Roulade turned out so fabulous! I got to pounding the chicken to which Mama Fantabulous came over to watch. As I assembled she was chattering how I &ldquodo too much&rdquo and that I &ldquogo to too much trouble and they aren&rsquot coming up again if I keep doing this&rdquo. I just smiled, told her I loved her and giggled. I put down some Prosciutto, cheese and then smeared some pesto on it. Wrapped them puppies up like a roll and twisted the ends of plastic to make it look like a Tootsie Roll. I popped them in the fridge to chill (plus it helps hold their shape). Hmmm.. I wonder if I wrapped myself in plastic wrap and sat in the fridge if that would help me keep my shape? It would cut back on my working out so much *wink*

As they were chilling I knew this wasn&rsquot &lsquoenough&rsquo. I mean I was making a light lunch so these were on the smaller side. I didn&rsquot want to go with corn or potatoes I wanted something a bit more &lsquofancy schmancy&rsquo. Okay fine, I wanted to show off. I love to get a reaction and the smile of &ldquoMmmmmm&rdquo. Plus I only want the best for them and all those I cook for. I&rsquom like that I guess. Anywho I had bought some of that party rye bread the other day in the store (I seriously LOVE this stuff). I mean it&rsquos nothing special other than say standard rye and pumpernickel bread but I think honestly it&rsquos the shape that I&rsquom drawn to more than anything. It&rsquos just so damn cute! I need Mr. Fantabulous to fabricate me a pan like that so I can make my own. I opted to make a hot dip to go with those cute little breads and to accompany the chicken.

I ended up caramelizing onions (thanks to Mama Fantabulous and her most awesome onion stirring skills cause she rocked the onions), grating some Jarlsberg, adding some stuff to it and popping that bad boy in the oven for 30. This dip was so OVER-THE-TOP-INSANELY-FRIGGEN-FANTABULOUS that I am half tempted to make a kiddie pool size of it next time just for me! Wanna know the kicker too? I HAAAAAAAAAAAAAAAATE chunks of stuff, especially onions. But I kid you not I think the onions could have been whole and I wouldn&rsquot have cared one bit. No worries, that recipe will be coming up in the next few posts. Please, Mama Fantabulous already said she&rsquod put a hit out on me if I didn&rsquot share it. And one thing I learned is that you never EVER mess with Mama Fantabulous!

Anyway, about 10 minutes into the dip baking I took the chicken out, unwrapped it and put it on a baking rack/sheet. Mama F set the table and when the food was done we debated on calling the boys. Seriously the food looked incredible. We didn&rsquot want to share. LOL I know, we&rsquore mean!

Now to make it appear to be a light lunch we used the small plates. I mean 2 things for lunch is small, right? And the roulades were only about 3-4&Prime long by about 1.5&Prime round. Of course Papa Fantabulous in his New York accent gave me &ldquoOh honey, what did you do? You make too much! We&rsquore not that hungry&hellipum, can you pass the chicken?&rdquo LOL I love him!

This is a definite keeper for me. If you don&rsquot like pesto keep it out, maybe stuff with fresh spinach instead. This can EASILY be used is a variety of settings &ndash parties, appetizers, buffet, fancy schmancy dinner, football games (Superbowl), hockey gatherings (GO PENS. Thank you hockey Gods for SETTLING! I&rsquove been going through withdrawal!), graduation parties and so forth.

But make this! Seriously you really need to make this! You will LOVE this! And yes for those bacon lovers out there, you could easily wrap bacon around the chicken and bake that with it. Seriously, what doesn&rsquot bacon go with?? Is there anything?

Seriously just look how incredibly delicious that looks. And yes it was every bit fabulous taste-wise!

Taking this shot was so difficult for me. Why you ask? Cause I had to put down my knife and fork! Ugh! Things I do for you people *wink!*

Have I teased you long enough? Are you wanting the recipe?

No.. not yet, I want to tease you just a tad more. I HAVE to show you a picture of the most AWESOMEST DIP EVER!

Let me introduce you to Mz. Caramelized Sweet Onion Jarlsberg Spread! Oh yes, it&rsquos a MZ! She&rsquos got MAJOR attitude and she knows it!

Pancetta Wrapped Chicken Cutlets

Pancetta wrapped chicken starts with chicken cutlets pounded thin in this recipe with a meat mallet. Fill the thin chicken with cooked spinach, onions, and garlic. Wrap / drape the chicken with pancetta and hold it together with toothpicks.

Whats the difference between prosciutto and pancetta? Prosciutto is similar to ham, is dry cured, and is eaten uncooked. Pancetta is similar to bacon and should be cooked.

Buy 8 small chicken cutlets or 4 breasts that you will cut through horizontally (like a book) to make 8 thinner pieces.

Wrap the chicken with the pancetta and pan fry the pancetta until it's golden brown and finish cooking the chicken in the oven.

Don't want to pan fry the chicken? Turn up the heat to 400F and bake in oven

18-20 minutes, checking occasionally to see if pancetta is burning.

If it's still not browning then broil for a couple minutes but watch it carefully to make sure it doesn't burn. You will also want to make sure the chicken is cooked through or until internal temperature reaches 165F.

Serving Suggestion

Serve this Pancetta wrapped Chicken dish with complementary recipes like:

This is my favourite stuffed chicken recipe! I’ve been making it for a couple years now, I bake the chicken at 350 for about 40 mins instead of stovetop because I fear I won’t cook chicken through.

Excellent recipe! Lower calorie without losing any flavor. I made this for a weeknight meal and paired it with gnocchi with pesto and it was a hit. I look forward to preparing again when entertaining. The goat cheese is nicely paired with the sundried tomatoes and even those ambivalent about goat cheese will probably like it. I did increase the amount of garlic I used when I made it.

I used this recipe as an outline using what I had available. Used peppers in place of shallots, feta instead of goat cheese and the only basalmic vinegar I had was black mission fig. It was very very good. I will make this again.

This was one of those recipes that illustrate how peoples' tastes differ. My wife loves the taste of balsamic vinegar, and I like goat cheese, so I thought that we'd both like this. OOPS. After eating half a servine, we generously gave the remainder to Mr Insinkerator. The balsamic overpowers all flavors to successfully ruin the dish,

This dish was absolutely delicious! It is a little time consuming if you do it alone. Totally worth it! I did not use goat cheese, but I used feta because it is what I had at the time. Really good! I browned it on the stove top, and finished cooking it on 375 for about 20 mins in the oven. That way it was completely cooked through out, and it was so moist!! Really recommend this one.

This was truly delicious. There were a lot of steps, but nothing was too difficult.My only concern was getting the chicken cooked through without losing all the stuffing (I had only 3 breasts, so I let the extra stuffing melt over the top once the breasts were cooked). I had to microwave one of the thicker pieces, so I think covering them after they have browned would be a good idea. We loved the flavors and the nutrition stats- that was a lot of food for 300 calories! (Love the older CL recipes for that.) We served it with parslied baby potatoes and a spinach/kale/chard mix sauteed in a bit of lemon oil. Definitely company-worthy.

Really good. I did not have sugar and the meal, I thought, was fine without that ingredient. Did sautee the chix breasts for 6 minutes (each side) but chicken was not cooked fully.I placed the chicken into the oven at 375 degrees for about 12 minutes. This was perfect, and will do this again this way in the future. Served with an argula salad. Very good.

I followed the recipe exactly. I agree with other reviews that the chicken can be over or under cooked easily. I think the chicken breast should be beaten out until same thickness then place.filling and jelly roll it up. Secure with kitchen string or toothpicks and then cook as directed. Could also roll into foil then bake. I will try it again. The sauce is good as well. Served mine with rice and broccoli.

This was a delicious recipe. Very flavorful. There was a few comments on the cooking of the chicken. It was either under or over cooked. I've found the best way to cook the stuffed chicken is not timing it, but cook it on medium in a covered pan. Don't rush it. Let it cook slowly. You'll see it turn white on the bottom and move up. Turn it and do the same thing. It was juicy and cooked perfectly. It will definitely be added to my file, but with the time involved it will be a special occasion meal.

My family loved this dish. I doubled the amount of goat cheese just because I love it and I was not worried about the extra calories. I will definitely make this part of my dinner rotation!

This is one of the best chicken recipes we've tried yet - especially if you are a goat cheese fan. We both loved it and it tasted and looked like something you would be served at an upscale restaurant. As many reviewers said - we had trouble getting the chicken breast to cook all the way through while keeping the filling in as some sides were thicker than others. We ended up microwaving for a minute and a half. We served it over couscous which was delicious, and had a salad with tomato, feta and balsamic vinaigrette on the side which was delicious.

Yummy! Pretty! Followed all the directions exactly except I used 4 oz chicken breasts. No problems as on reviewer had with part of the chicken being under cooked as the thickness was pretty uniform. Time consuming, but I'll definitely make it again.

Since I had the time, this was fun to make - I can see why others say it's too time consuming, though. There is a lot of effort involved. I thought this dish was delicious and would have it again. My family wasn't thrilled with it, though. They said it was a bit rich with the goat cheese. If I make it again, I'll probably use a different cheese.

Yep. The reviewers that came before me were right: this is DELICIOUS. It took much longer than 6 minutes on each side to cook through, but other than that, the recipe is perfect. I just finished eating this for dinner and I'm already looking forward to eating the leftovers for lunch tomorrow.

This had rich flavors with the goat cheese, sun-dried tomatoes and balsamic. I think I let the sauce cook a bit too long and the balsamic got more concentrated so it was a bit strong. but I LOVE balsamic. My chix breasts were a bit thick and still slightly frozen (which helped me slit and stuff them) but I cooked them 8 minutes on each side with the cover on and then put them in my oven warmer and they were perfectly cooked and not dry. Next time I might try pounding the chx. thin, spreading the cheese mixture and rolling up. It was delicious and I can't wait for the leftovers tomorrow!

This is good but not great, in my opinion. Not sure it's worth the effort.

My chicken breasts were pretty large so I think if I would make this again I would brown the chicken and then finish cooking by braising in the sauce. My chicken came out a bit tough probably because I had to cook it so long to get it to the proper temperature. Otherwise, it was good.

Love, love, love this recipe! I've made it several times. Sometimes I modify it depending on what I have available. I've served it for others a few times and always get rave reviews! Even the kids love it!

Excellent recipe. The breasts I had were really large, so I butterfield them and pounded them down a bit, spread the filling over them and then toothpicked together. I browned them in the pan, then put them in another pan to bake for another 15 minutes at 400. Made the sauce while they were baking. Will definitely make again. Also used sun-dried tomatoes in oil. just patted them very dry before chopping.

This is a stellar, flavorsome dish that is elegant enough to serve to company. Once the filling was prepared, the dish was quick to put together and stuffing the breasts was easier than expected. I did not change any of the ingredients or orzo and was very happy with the final result. I would give this recipe six stars if I could!

LOVED this recipe! I didn't have chicken breasts, so i used boneless/skinless chicken tenders and sandwiched them in and closed it with toothpicks. It was messy, so i don't reccommend trying it. I eventually took it apart and spooned the filling in on plate. It was still soo delicious! I served it with mashed potatoes (made with skim milk and tiny bit of butter). Will definitely make this again!

Great chicken recipe! A bit time consuming-best to make filling ahead of time. I followed the recipe exactly and it was delicious. I cooked the chicken for about 8 minutes per side and it was cooked perfectly. I served over orzo and with a cold bean salad (1 can kidney, 1 can garbanzo bean, 1 can corn, 1/4 red onion, 1 bell pepper,olive oil to drizzle, olive juice, spoonful pesto, salt and pepper) for a nice mediterrean meal. It was great and I plan on using the left over orzo with pesto for another meal later in the week. Great recipe-must try!

GREAT recipe!! I've done it several times and my family is requesting to have it again this week! I made it earlier in the day to come home to after an event one Friday night and the sauce thickened too much. Even after re-heating in a sauce pan, it wasn't back to normal. So I might suggest not doing the sauce if you aren't serving the meal immediately. But other than it, it's a fantastic dish! Rich, hearty and full of flavor!

Served with orzo and fresh green beans. Just perfect.

This is the most delicious chicken recipe EVER. I followed it exactly. My family loved it and I plan to make it again soon. It was pretty easy to make and didn't take too long. I think this dish is appropriate for a special occasion. I served it with garlic risotto and steamed beans. LOVE IT.

I was so excited to make this because I LOVE goat cheese. But I found it to be just ok. The goat cheese is somewhat overcome by the strong taste of the Balsamic vinegar. I am a busy mom, and also found that it took more time than it was worth to prepare. It's good. but I probably wouldnt make it again.

My fiance loved this recipe! It was so full of flavor. I had to cook the chicken much longer than 6 minutes on each side. It tastes great with orzo and a side of steamed broccoli.

Excellent flavor, complemented by the sauce. Finished in the oven as the orzo cooked as breasts were thick.

This was a very good stuff chicken recipe. not the best, but very good. I will probably not make again as I have better recipes.

I always add extra of all stuffing ingredients and additional salt, as I feel cooking light recipes never have enough salt. Everyone I feed this to loves it! Usually a special occasion meal for us.

This is a very good recipe. I didn't change anything and did serve with orzo as recommended. Will make again for sure. Would also serve to company.

This is by far my most favorite recipe that I have ever tried. It is a little time consuming, but the outcome is such an impressive dish and it really makes all of the time worth it. After my mom read the recipe, she told me that she had no concerns about my abilities as a new cook. She was impressed! I made this for my boyfriend the first time that I cooked for him & he went back for seconds & absolutely loved it. It is a great recipe for special occasions or for company, provided that you have some time to spend. I highly recommend serving this with orzo to soak up the extra sauce in the chicken. Also cook the orzo in chicken broth instead of water, as it really enhances the flavor of this chicken dish. I did not make any other substitutions. GREAT RECIPE! I plan to keep this is my recipe file to use again and again.

You must try this recipe, my husband and I were really impressed. We made it one Tuesday night because we were looking for a recipe that called for chicken and goat cheese. It is an excellent recipe and we will make it again! We served it with roasted asparagus (cooked with bacon for flavor). This one will go into my file for impressing company. Since we were improvising, we were missing a few ingredients and had to make a few substitutions: dried basil instead of fresh, dried oregano instead of dried thyme, added crumbled bacon to the shallot sauce and added feta to the goat cheese. I do recommend adding a starch such as orzo or potatoes to soak up the sauce.

I had sundried tomatoes (with oil but it was still really good) and goat cheese in the fridge. so I tried this recipe and it was very good. I will definitely make it again, and served alongside sauteed spinach or sauteed zucchini makes a beautiful presentation. Yummy.

One of my favorite recipes. Incredibly delicious. Takes time to make by one person, but sooooo worth it. Works for special occasions and just every day deliciousness. I double the sauce so I have plenty of it for the orzo to soak up. Haven't quite figured out the perfect vegetable to serve this with yet.

These are great -- I've made this recipe twice, now. Each time I've followed the recipe and I have only one complaint: the chicken will NOT cook evenly when cooked as instructed. I've tried raising and lowering the heat, increasing/decreasing the cooking time. ALWAYS the thicker end of the chicken breast is not quite done and I have to microwave it for about a minute or two. Not sure how to fix this, but it's still a great recipe.

I guess my family has unusual preferences, because although they did eat this, no one was crazy about it. For the amount of work it took, I would have preferred a simple grilled chicken breast (less clean-up too)! I wanted to be impressed by this dish. I hoped it would be similar to the stuffed chicken breasts at Carrabba's, but unfortunately it just didn't measure up. And I did follow the recipe exactly. I even served it with orzo (which my kids liked).

This is a great recipe I sub in feta if my guests aren't a fan of for goat cheese. Makes a beautiful presentation if you roll the chicken jelly-roll style and slice it. This recipe won't disappoint!

Yummy! Used feta instead of goat cheese. I did notice the ingredient list called for 2 1/2 tbl of vinegar,divided, but the cooking segment called for 1 1/2 tsp for the stuffing and then 2 1/2 tbl for the sauce. hmmmmmmm. I used 1 tsp in the stuffing & 1 in the sauce. Not too vinegary. Made Parm. orzo & a green salad to go with.


In most traditional recipes for Stuffed Peppers, the peppers are left in hot water for 10-20 minutes to soften them. Then they are stuffed with the still raw ground meat and baked in the oven. Only then is the tomato sauce added.

That’s how my grandma does it:

An alternative version from my granny is the preparation in the oven, without pouring hot water over the peppers in the first time. The peppers are stuffed with the raw ground meat mix and baked in the oven until the meat is through. Only then comes the tomato sauce. By roasting in the oven, the peppers get a very good taste, but it also takes longer to finish.

My quick version of the recipe:

My version of the recipe is for the impatient among us. The meat is fried in a pan beforehand, which shortens the cooking time. The stuffed peppers are then cooked in the tomato sauce on the stove top.

For the sauce I use ready-made plain tomato sauce. Because especially in the wintertime, the Austrian tomatoes taste like nothing anyway and therefore the effort to make it from scratch is not worth it.

Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

Boneless chicken filled with flavorful sun dried tomato and black olive tapenade.

Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

by Sue Lau | Palatable Pastime

Occasionally I play “tag games” with other foodies and recipe developers online at various websites where we agree to make and review each other’s recipe for fun. One such recipe I tagged was at Recipezazz, for Black Olive and Sun-Dried Tomato Tapenade, posted there by Béa Pecoskie, aka QueenBea (her nick). I quite enjoyed that one. After making it once, I made it with changes to my own personal taste, but for the most part, it is about the same.

Essentially, the chicken is flattened into a scallopini, then filled with tapenade and cheese. Then the idea is to encase the filling as best as possible and secure it with twine so it doesn’t come undone during the cooking process. Then after it rests, the twine can be removed and the chicken easily sliced into attractive medallions that showcase the filling.

It’s great for dinner parties. I list it as advanced only because it can be slightly annoying to roll and tie the chicken, but believe me the results are worth it. So don’t be intimidated by the appearance! You’ll be glad you gave this one a try.

Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

  • Servings: 2-3
  • Time: 40mins
  • Difficulty: advanced