Classic Favorite
Crispy Chicken Roll-Ups
Watercress-Beet Salad
Ingredients
- 2 chicken cutlets (about ½ lb)
- 1 tsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 2 oz fontina cheese, cut into ¼-inch-thick planks (or use goat cheese)
- 4 sun-dried tomatoes, well drained
- ⅓ cup whole wheat panko breadcrumbs
- 1 large egg
- 1 Tbsp olive oil
- 1 Tbsp chopped fresh basil (or use 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 wooden picks.
- Place breadcrumbs in a shallow dish. Beat egg lightly 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
- ½ lb carrots, cut into chunks
- ½ lb beets, peeled and cut into chunks
- 1 Tbsp olive oil
- 1 Tbsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 (4-oz) pkg watercress
- 2 Tbsp walnuts
- 2 Tbsp refrigerated lemon-agave vinaigrette
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, beets, oil, honey, salt, and pepper on a rimmed baking sheet.
- Bake 20 to 25 minutes, turning once, or until browned and tender. Cool.
- Combine vegetables, watercress, nuts, and vinaigrette in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
355
|
291
|
646
|
| Fat (g) | 20 | 16 | 36 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 28 | 5 | 33 |
| Carb (g) | 18 | 33 | 51 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 483 | 553 | 1036 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
