Artichoke Heart and Sun-Dried Tomato Chicken Roulades
This is the Artichoke Heart and Sun-Dried Tomato Chicken Roulades recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
Ingredients
- Salt and pepper to taste
- 4 chicken cutlets
- All-purpose flour
- Butter
- White wine (optional)
- Artichoke Heart and Sun-Dried Tomato Filling
- 1/3 cup (80 mL) chopped artichoke hearts
- 1/3 cup (80 mL) chopped sun-dried tomatoes
- 1/2 cup (125 mL) grated Canadian Canadian-Swiss cheese
- 1/3 cup (80 mL) chopped fresh basil
- Juice of one-half lemon
- 1/2 tsp (2 mL) ground coriander
- Salt and pepper to taste
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Preparation
Salt and pepper cutlets to taste. Cover cutlets with wax paper and pound with meat mallet to thin down and to widen. Spread each cutlet with thin layer of Artichoke Heart and Sun-Dried Tomato Filling and roll up. Secure with toothpick.
Sprinkle each cutlet with flour. In skillet, cook rolls in butter, until golden brown. Pour wine in skillet while scraping bottom with spatula, if using, and sprinkle over roulades.
Serve immediately with green beans and fresh pasta.
Artichoke Heart and Sun-Dried Tomato Filling:
In bowl, mix all ingredients. Season to taste with salt and pepper. Set aside.
