Chicken Roulade With Marinated Tomatoes

Let's Cook

1. Step 1.

   Heat the oven to 450°F. Place one chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet to an even thickness of about 1/4 inch. Repeat with the second breast.

2. Step 2.

   In a small bowl, combine the grated garlic, lemon zest, and finely grated Parmesan.

3. Step 3.

   Lay 8 baby spinach leaves on each pounded chicken cutlet, then sprinkle the garlic-Parmesan mixture evenly over the spinach. Starting from one short end, roll each chicken breast tightly into a cylinder. Secure each roulade with a toothpick inserted parallel to the seam to make turning easier. Season the outside of the roulades with 1/4 teaspoon each salt and pepper.

4. Step 4.

   Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Carefully place the roulades seam side down in the skillet and cook, turning occasionally, until browned on all sides, about 6 to 7 minutes total.

5. Step 5.

   Transfer the skillet to the preheated oven and bake until the chicken is cooked through (internal temperature reaches 165°F), 8 to 9 minutes. Drizzle the lemon juice over the roulades and let rest for 2 minutes.

6. Step 6.

   While the chicken roasts, in a medium bowl toss together the sliced tomatoes, thinly sliced red onion, red wine vinegar, remaining 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Serve the chicken roulades with the marinated tomato mixture alongside.