• Servings

  Makes: 2 servings

INGREDIENTS

• 2 chicken breasts (a little less than half a kilo)
• 1/2 envy™ apple thinly sliced
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• For the spinach filling
• 1 1/4 cups frozen chopped spinach, thawed and dried
• 1/2 cup grated Romano cheese
• 1 clove garlic, finely chopped
• 1/4 tsp Kosher salt
• 1/4 cup finely chopped sundried tomatoes
• Warm Vinaigrette
• 1 cup cherry tomatoes
• 4 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp Kosher salt
• 1/2 of spinach filling

METHOD

• Preheat oven to 200 degrees Celsius
• Pound out chicken breasts so that they are evenly very thin (pound out so that breast is about double its original width and length). Pat dry with paper towels
• Season generously with salt and pepper
• Shingle sliced envy™ apples to cover one side of each chicken breast
• In a small bowl, using your hands, mash together the spinach, Romano cheese, garlic, salt, and sundried tomatoes until well combined. Reserve about ⅓ of the mixture and set aside
• Divide the remaining ⅔ of the spinach mixture and spread on top of envy™ apple slices
• Gently roll the chicken, starting at the long end, until a roll is formed. Secure with toothpicks, seal side down
• Heat a large sauté pan over high heat. Add 1 tbsp olive oil and allow to warm. Add roulades, seal side down and allow to sear for 3 minutes
• Place entire pan in the oven and continue to cook for 10 minutes. Remove from the oven and allow to rest for 5 minutes
• Meanwhile, heat a small/medium sauté pan over high heat. Add 2 tbsp olive oil and allow to warm
• Add tomatoes and allow to blister. Remove from heat and stir in spinach mixture, balsamic vinegar, salt, and 2 tbsp olive oil
• Slice the roulades into rounds and spoon the warm vinaigrette over top