Ingredients

• 3 cups of your favorite vegetables (such as sweet potatoes, parsnips, onions, red bell pepper, carrots, green beans, zucchini, fennel) diced all the same size

• 1 cup of diced shallots

• ½ cup of diced red bell peppers

• 4 large crushed garlic cloves, divided and used throughout

• 8 salt free sundried tomatoes packed olive oil, or 1/8 cup + 1-2 tablespoon of the oil from container

• 4 ounces of Challenge Cream Cheese

• 1 1/2 teaspoon of dry Italian herbs

• 3  six ounce pieces of boneless, skinless chicken breasts, cut in half horizontally (or you can purchase 6 thin cut breast fillets)

• 1 cup of low sodium chicken broth

• 1/2 cup of balsamic vinegar

• 3 tablespoons of Challenge Spreadable Lite Butter flavored with Olive Oil

• 1/2 cup of fresh diced basil leaves, divided

• ¼ cup of diced fresh parsley

 

Directions

• Preheat oven to 400 degrees.

• Line a cooking sheet with non-stick foil. Add vegetables to pan and spray with a non-stick cooking spray. Place into oven and roast for 30-40 minutes or until edges of vegetables turn brown.

• Let’s get started on the Italian Stuffed Chicken Roulades while the veggies are roasting. Spray a medium sauce pan with an olive oil cooking spray or 1-2 teaspoons of olive oil. Add shallots and peppers over medium high heat and cook until they begin to soften. Add 2 cloves of garlic, sauté for a quick minute. Take pan off of heat, divide shallot mixture into two bowls. One bowl will be for the filling, the other will be reserved for the sauce.

• Drain the sundried tomatoes. Add tomatoes to the bowl with shallots and peppers. Stir in cream cheese and Italian herbs.

• Using a meat mallet, pound out chicken breasts to an even ¼ inch thickness. Cut breasts in half to create six pieces.  If using store bought thin cut chicken, you are good to go! Divide cream cheese mixture lengthwise along the center of the chicken breasts. Roll chicken breasts, securing with a toothpick.

• Place chicken roulades in a large non-stick skillet, coated with 1 tablespoon of the olive oil from the sun dried tomato jar. Over medium high heat brown all sides of chicken until they reach a beautiful golden brown. Add the remaining reserved cooked shallots and peppers, chicken broth and balsamic vinegar to the pan. Cover with lid, reduce to a gentle simmer, and cook for an additional 15 minutes or until chicken is cooked through. When chicken is done, remove from pan and let rest for 4-5 minutes. Meanwhile, reduce sauce by half over medium heat. Mixture should be thick and bubbly when completed.

• When veggies are roasted, remove from the oven. Combine the Challenge Spreadable Lite Butter flavored with Olive Oil, and the remaining 2 cloves of garlic in a large mixing bowl. Microwave for 1 minute or until garlic is fragrant. Mix in fresh herbs. Add roasted veggies to bowl. Toss vegetables to coat well.

• To serve, cut chicken into ¼ inch slices. Divide the Roasted Vegetables among 6 dinner plates. Top with chicken slices. Drizzle Balsamic Pan Sauce over chicken slices, and sprinkle with fresh basil. Enjoy!

• Tip: If you have leftovers, consider freezing them in freezer to microwave resealable containers to create your own TV. Dinner. Great for when you are on the go!

 

 

 

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