Iron Chef Pembroke Pines: May 2011 - Tomato-and-Spianch-Stuffed Chicken Roulade

Terri was our "hostess with the most-ess" this month...it was her first time and she did fantastic!!

She also made a REALLY delish dish, which I thought was in top runnings for both Taste AND Presentation. It was REALLY beautiful, and REALLY yummy.

I had seconds...(shhhh...don't tell).

Tomato-and-Spinach-Stuffed Chicken Roulade

• 4 6-ounce chicken breasts, pounded thin
• 1 cup whole baby spinach, divided
• 1 cup shredded lowfat cheddar cheese, divided
• 1 large tomato, cut into 4 slices
• 6 egg whites
• 1/4 cup low-sodium chicken or vegetable broth
• 1/2 cup flour
• 1 TBS olive oil

For the Topping:

• 1 cup diced tomato
• 1/2 cup chopped baby spinach
• 2 TBS red wine vinegar
• 1/2 cup low-sodium chicken or vegetable broth
• Fresh or dried basil
• Salt and freshly ground black pepper 

1. Preheat oven to 325.

2. Place chicken on work surface, smooth side down. Top with 1/4 cup spinach, 1/4 cup cheese, and 1 tomato slice. Fold in ends and roll tightly. Place seam side down on a platter. Repeat with remaining chicken.

3. Whisk together egg whites and broth. divide flour onto two large plates.

4. Coat rolled chicken with flour, then dip in egg whites, and back into flour. Shake off any excess. Set chicken on baking sheet lined with wax paper.

5. In a large saute pan, heat oil over medium heat. Brown each roulade, then placed on unlined baking sheet. bake for 20 minutes.

6. While chicken is baking, prepare topping. In a small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil; cook 2 minutes. Season with salt and pepper.

7. Slice each roulade horizontally into 1-inch slices and place on a plate. Top each portion with warm tomato mixture and serve.

Courtesy Terri Metts