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Chicken Carciofi

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz roulade with 2/3 cup sauce) contains 310 calories, 10 g carbohydrate, (4 g fiber), 33 g protein, 15 g fat, (3 g saturated fat), 80 mg cholesterol, and 550 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 310
  • Servings: 6 - 8
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 10 minutes
  • Cooking Technique: Braising Meat

Ingredients

You'll Need

Kitchen string, meat tenderizer mallet, plastic food storage bags

Directions

Preheat oven to 350 degrees.

  1. Place chicken breasts, smooth side up, in a plastic food storage bag. Pound both sides of breast with meat tenderizer mallet to even thickness (about 1/4 inch). Season with salt and pepper.  Place spinach, one slice prosciutto, and half slice cheese on each chicken breast. Layer chicken breasts with carrots and half of the artichokes.
     
  2. Roll chicken carefully, long side to long side, into log-shaped rolls (roulades). Tie each roulade securely with 3 pieces kitchen string; dust each with pan-searing flour.
     
  3. Heat oil in braising pan on MEDIUM-HIGH. When oil begins to smoke faintly, add roulades to pan. When lightly browned, turn; continue browning on all sides, about 8 min.
     
  4. Add remaining artichokes, chicken broth, and lemon & caper sauce. Bring to a simmer; cover and transfer to oven.  Cook about 35 min until internal temp of chicken reaches 165 degrees; check by inserting thermometer halfway into thickest part of chicken. 
     
  5. Transfer roulades to clean work surface; cut and remove strings. Slice roulades into discs; serve with sauce and parsley on top.
Chef Tips
For best results when using meat mallet, start in center of cutlet and pound outwards.
Options
  • Top with shredded Asiago cheese.
     
  • Serve with Near East Rice Pilaf.

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