balsamic glazed tomato and feta chicken roulade

Roulade.

It’s a very fancy name for a deceptively easy meal. It’s like a chicken roll-up, which makes me think of Fruit Roll-Ups. But it’s healthier and more delicious.

No, really. I made these for the number one junk food lover I know and he was a huge fan. Seriously!

IMG_20130609_200750

The steps can essentially be boiled down to this:

Slice chicken. Season. Make filling. Roll. Bake. Reduce balsamic. Throw it all together.

But because I’m nicer than that, I’ll give you a little more information.

IMG_20130609_200819

balsamic glazed tomato and feta chicken roulades

1. Slice three chicken breasts in half, length-wise. Rub with olive oil. Season each side with dried basil, oregano, salt and pepper.

2. Open a can (12 oz) of diced tomatoes into a pan. Cook over medium heat until the liquid is reduced by half. Midway through, add in half of a Vidalia onion, sliced. Cook until the onion is translucent.

3. Let cool slightly. Mix in a handful of crumbled feta cheese.

4. Place a few spoonfuls of the tomato mixture on each chicken breast half. Starting at one end, carefully roll each breast half up, securing with a toothpick through the middle.

5. Place all chicken rolls on a baking sheet. Bake at 350 degrees for 20-25 minutes.

6. While baking, gradually reduce about 1/4 a cup of balsamic vinegar.

7. When the chicken is ready – should be slightly golden on top – remove and plate by glazing the top of each piece of chicken with the reduced balsamic.

Advertisements