Chicken Roulades

Chicken Roulades

4 8-ounce boneless chicken breast halves, skin on

4 ounces thinly sliced soppressata, or capicola
1 6 ounce jar sweet roasted peppers
salt and pepper, to taste

Preheat oven to 350 degrees.

Remove tenders from chicken breasts and set aside. Place breasts skin side down on flat surface; flatten slightly with cleaver or mallet. Sprinkle with salt and pepper. Cover chicken with overlapping slices of soppressata. Place a roasted red pepper in center of chicken. Place chicken tender on top of pepper. Roll chicken breasts tight, jelly-roll style, to completely envelope filling. Place roulades in shallow baking pan.

Bake for 25 minutes, then place under broiler for 30 seconds to crisp skin. Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve with pan juices immediately.

Serves 4