Olive Chicken Roll Ups Food

CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
• On a cutting board, slice the chicken breasts in half horizontally.
• Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
• Drizzle olive oil over pieces of chicken and season with salt and pepper.
• Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
• Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
• Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
• Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
• Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
• Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
• Enjoy!

CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF

Steps:

• For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
• Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
• Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
• Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
• Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
• For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
• Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
• To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.

CREAM CHEESE-OLIVE ROLL-UPS

Steps:

• Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely.
• In a bowl combine cream cheese with garlic, mayonnaise, green and black olives, green onions and black pepper; mix to combine well.
• Spread a thin layer of the cream cheese mixture over each tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese.
• Roll up each tortilla as tightly as possible.
• Place each tortilla onto a plate.
• Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor).
• Slice each tortilla into about 1-inch pieces.