Mediterranean Chicken Roll-up

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 boneless skinless chicken breast
• 6 chopped kalamata olives
• 1 tablespoon chopped capers
• 1 tablespoon chopped onion
• 1 tablespoon chopped celery
• 1 tablespoon shredded mozzarella cheese
• 1 tablespoon shredded colby-monterey jack cheese, mix
• 1 sheet puff pastry
• 1 tablespoon lemon-infused olive oil, separated
• 1 tablespoon coarsely chopped fresh cilantro

Recipe

• 1 preheat the oven to 400 deg.
• 2 lay the puff pastry out to thaw.
• 3 lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. pound the meat with a mallet or heavy skillet. if you are using tenders, lay them side by side with a ½ inch overlap.
• 4 thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
• 5 using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. fasten with toothpicks if necessary.
• 6 bring some oil to a high heat in a skillet and carefully place the roll in the skillet. brown on all sides, being very careful when turning the roll.
• 7 preheat a cookie sheet in the oven.
• 8 roll out the pastry to insure that the seams don’t separate. place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
• 9 fold the pastry up and over the roll and press the overlap together. pinch the ends to seal the loaf.
• 10 brush the top with the remaining oil to get a nice browning.
• 11 place on the cookie sheet and bake for 30 minutes, watching closely after 20. ovens vary.