Classic Favorite
Crispy Chicken Roll-Ups
Watercress-Beet Salad
Wine Recommendation
La Crema Sonoma Coast Chardonnay
Ingredients
- 6 chicken cutlets (about 2 lb)
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 4 oz fontina cheese, cut into ¼-inch-thick planks (or goat cheese)
- 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 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
- 1 lb carrots, cut into chunks
- 6 beets, peeled and cut into chunks
- 3 Tbsp olive oil
- 2 Tbsp honey
- ½ tsp salt
- ½ tsp pepper
- 2 (4-oz) pkg watercress
- ½ cup walnuts
- ⅓ cup 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 | 6 | 6 | |
| Calories |
423
|
240
|
663
|
| Fat (g) | 20 | 17 | 37 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 44 | 4 | 48 |
| Carb (g) | 17 | 20 | 37 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 524 | 383 | 907 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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