So I may have mentioned once that when I get on a kick, I sorta just ride it out until I get sick of whatever I was obsessed with.
Or maybe I didn’t.
At any rate, the Chicken Roulade I made while in Michigan with Pam inspired this version – Alfredo!
Enjoy. (Wow…I feel compelled to write four more paragraphs but oddly I’m going to stop there!)
Nik’s Alfredo Chicken Roulade
- 1 tbsp. extra virgin olive oil
- 1 red bell pepper, cut into strips
- 1/2 an onion, cut into sliver
- 2 c. baby spinach
- 6 thin-cut chicken breasts
- 6 wedges Laughing Cow cheese (I used Garlic-Herb)
- Salt, pepper and any other spices you like
- 1 jar light Alfredo Sauce (I used Classico)
Preheat your oven to 350 degrees.
Set a skillet over medium heat and allow it to get HOT (this will take about 5-ish minutes…go get the other stuff to make this while you are waiting).
Add the oil and swirl it around the pan before adding bell peppers. Saute about 2-3 minutes before adding onions. Saute that an additional minute or two before finally adding the spinach. Saute all veggies until spinach is wilted to your liking.
On a cutting baord, lay out your chicken breasts (TIP: If you can’t find thin-cut chicken breasts at your grocery store, usually the butcher will cut some for you, just ask! Also if chicken breast is too big for you, you can pound out some chicken breast tenderloins). Add salt and pepper to both sides. Then on the side facing up, spread your Laughing Cow Cheese all across it.
Plop some veggies on top of that and then roll up the chicken breast. Transfer it to a baking dish and add Alfredo sauce to the top!
Bake at 350 for about 45 minutes or until the chicken is done through.
I served mine with some sweet peas, but this works well with any veggie you like. Yummy! Let’s eat!
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