Ingredients
4 organic chicken breasts, boneless, skinless (about 5 ounces)
Salt and pepper to taste
4 ounces Fontina or Gruyère cheese
12 Peppadew peppers (jarred piquante peppers found in most grocery stores)
Preparations
1. Preheat oven to 375°F. Butterfly chicken breasts to obtain one whole piece of roughly the same thickness; sprinkle with salt and pepper to taste.
2. Cut cheese in small strips and lay them on each breast. Chop peppers and sprinkle on top of cheese.
3. Roll breasts tightly lengthwise. Wrap in aluminum foil, twisting the ends tight to keep the juices inside.
4. Place chicken rolls in oven and bake for 30 minutes or till the center reaches 165°F.
5. When done, remove chicken rolls from oven and let rest before unwrapping and slicing. If using cold in a salad, keep rolls in aluminum foil till ready to use. They can be stored in the refrigerator for a couple of days.
Note: The peppers and cheese can be replaced with any number of other toppings to create different delicious combinations. Try pesto, roasted
tomatoes and mozzarella; olive tapenade and provolone cheese; roasted vegetables and Fontina.
Serves 4
Read the story behind this healthy dish and find out how it improved one woman’s health—and saved her nephew too.
