Preheat oven to 325 degrees. Place chicken smooth side down. Top with 1/4 cup of spinach, 1/4 cup cheese, and 1 tomato slice. Fold in ends and roll tightly. Place seam side down on a platter and repeat with remaining chicken.
Whisk together egg whites and broth. Divide flour onto 2 large plates. Coat rolled chicken with flour, then dip into egg mixture and back into flour. Shake off any excess. Set chicken on a baking sheet lined with waxed paper. In large saute pan, heat oil over medium. Brown each roulade, then place on an unlined baking sheet. Bake for 20 minutes.
While chicken is baking, prepare topping. In a small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil, cook 2 minutes, season with salt and pepper.
Slice each roulade horizontally into 1 inch slices and place on a plate. Top each portion with warm tomato mixture and serve.
Serving
Suggestions
1 chicken breast w/ 1/2 cup sauce- 384 cal, 11g fat, 4g sat fat, 16g carbs, 56g protein, 3g fiber, 249mg calcium
Originally Submitted
10/31/2010
0 Out of 5 from
0 reviews
You can add this Tomato and Spinach Stuffed Chicken Roulade recipe to your own private DesktopCookbook.
