Tuscan Chicken Roulade

A vibrant chicken dish that is perfect for brunch or dinner parties

Ingredients

• 4–8 oz. skinless chicken cutlets
• 1 pint each red and yellow cherry
• tomatoes, halved
• 1 can artichoke hearts, diced
• 1/3 cup extra virgin olive oil
• 1 Tbs. capers
• ¼ cup white balsamic vinegar
• ¼ cup Kalamata olives, pitted and
• chopped
• ½ cup prepared basil pesto
• Basil leaves for garnish
• Salt and pepper

Preparation

1. Preheat the oven to 375 degrees.
2. Liberally season chicken with salt and pepper.
3. Lay out a 12˝ x 12˝ piece of plastic wrap, roll chicken breast into a log shape and place in center of wrap.
4. Wrap chicken in plastic wrap and roll the ends tightly, creating an even log.
5. Roll log in a 12˝ x 12˝ piece of aluminum foil. Twist ends tightly. Repeat for all 4 logs.
6. Roast the chicken for about 18 minutes. Let cool completely in wrap.
7. Mix the tomatoes, artichokes, oil, capers, olives and vinegar in a bowl and season to taste with salt and pepper. Set aside.
8. When chicken has completely cooled, unwrap and brush with prepared pesto.
9. Slice into thin medallions. Shingle chicken around a platter. Place tomato salad in the center of the platter and garnish with basil leaves.

(Serves 12)

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