Stuffed Chicken Roulade with Sun-dried Tomato and Nuts

Name: Stuffed Chicken Roulade with Sun-dried Tomato and Nuts
Total time: 1 h 10 min
Yield: 12
Ingredients: 0.75 cup sun-dried tomatoes (chopped); 6 Tbsps Pine nuts (lightly toasted); 3 cups chopped, frozen Spinach; 1.5 cups Fontina cheese (shredded); 6 cups Quinoa (cooked); 3 Tbsps butter (melted); 3 Tbsps parsley (chopped); kosher salt (to taste); freshly ground Black pepper (to taste); 12 Chicken breasts (boneless and skinless); 24 slices Prosciutto

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Health Score:

82 / 100

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

739

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	739 cal.	(35 %)
Protein	75 g	(77 %)
Fat	30 g	(26 %)
Carbohydrates	41 g	(27 %)
Sugar added	0 g	(0 %)
Roughage	5.3 g	(18 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	2 mg	(17 %)
Vitamin K	28.3 μg	(47 %)
Vitamin B₁	0.8 mg	(80 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	39.7 mg	(331 %)
Vitamin B₆	1.5 mg	(107 %)
Folate	75 μg	(25 %)
Pantothenic acid	2.7 mg	(45 %)
Biotin	7.2 μg	(16 %)
Vitamin B₁₂	1.6 μg	(53 %)
Vitamin C	9 mg	(9 %)
Potassium	1,273 mg	(32 %)
Calcium	227 mg	(23 %)
Magnesium	217 mg	(72 %)
Iron	5.5 mg	(37 %)
Iodine	13 μg	(7 %)
Zinc	6.2 mg	(78 %)
Saturated fatty acids	12.1 g
Uric acid	411 mg
Cholesterol	202 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: ¾ cup sun-dried tomatoes (chopped); 6 Tbsps Pine nuts (lightly toasted); 3 cups chopped, frozen Spinach; 1 ½ cups Fontina cheese (shredded); 6 cups Quinoa (cooked); 3 Tbsps butter (melted); 3 Tbsps parsley (chopped); kosher salt (to taste); freshly ground Black pepper (to taste); 12 Chicken breasts (boneless and skinless); 24 slices Prosciutto

How healthy are the main ingredients?

Quinoa Pine nuts Spinach parsley salt Chicken breast

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Preparation steps

Pre-heat oven to 400º F/205° C. Place an oven proof rack into a sheet tray.

In a large bowl, combine sun dried tomatoes, pine nuts, spinach, cheese, quinoa, butter, and parsley. Season with salt, and pepper. Set aside.

Place chicken on a cutting board and cover with plastic wrap. Using a mallet, flatten out the chicken breasts to an even thickness.

Spoon equal portions of the reserved filling onto the center of each chicken breast. Tightly wrap the breast around the filling starting with one side and rolling the breast to tuck the opposite side underneath.

Lay two slices of prosciutto on another cutting board or clean work surface, overlapping the ends a little. Set the rolled chicken, seam side down, onto the prosciutto and wrap the over the chicken.

Place the wrapped chicken onto the rack on the sheet tray and roast in the oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

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