Crispy Chicken Roll-Ups with Fontina and Sun-Dried Tomatoes
Watercress, Beet, and Sweet Potato Salad
Ingredients
- 6 chicken cutlets (about 2 lb)
- 1 Tbsp jarred minced garlic
- ½ tsp salt
- ½ tsp pepper
- 4 oz fontina cheese, cut into ¼-inch-thick planks
- 1 (8-oz) jar sun-dried tomatoes, well drained
- 1 cup whole wheat panko breadcrumbs
- 1 large egg
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh basil (or parsley)
Instructions
- Preheat oven to 400°F. Rub chicken with garlic; sprinkle with salt and pepper. Top each with cheese and 2 tomato halves. Roll up, and secure with toothpicks.
- Place breadcrumbs in a shallow dish. Lightly beat egg in a second shallow dish. Dip chicken in egg; dredge in breadcrumbs.
- Cook chicken in hot oil in a cast-iron or other ovenproof skillet over medium-high heat 2 minutes per side.
- Transfer skillet to oven, and bake 10 to 15 minutes or until chicken is done. Sprinkle with basil before serving.
Side Dish Ingredients
- ¼ cup walnut halves, coarsely chopped
- 1 (8-oz) pkg cooked cubed red beets (such as Straight From The Root)
- 1 (8-oz) pkg cooked cubed sweet potatoes (such as Straight From The Root)
- 2 (4-oz) pkg watercress
- ⅓ cup refrigerated lemon-agave vinaigrette
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high 3 to 4 minutes or until fragrant. Combine all ingredients in a large bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
120
|
500
|
| Fat (g) | 15 | 6 | 21 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 44 | 3 | 47 |
| Carb (g) | 17 | 16 | 33 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 524 | 207 | 731 |
Quick & Healthy Meal Plan
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