Chicken Roulade

Easy peasy- one of my favorite bari-friendly summer meals. One chicken breast can go a really long way when you are have a baby sleeve. I'm a year out and still don't eat but about half of one roulade.

 Place boneless, skinless chicken breast between 2 sheets of plastic wrap, and pound with a meat tenderizer until thin. Pat dry with a paper towel.

 Spread with one wedge of laughing cow light cheese. I happened to have creamy swiss handy, but this is REALLY good made with the garlic and herb.

 Add a layer of green veggies. I used baby spinach this time, asparagas is exceptionally tasty in this. Broccoli would also work- you get the idea.

 Roll 'em up. Place seam side down in a glass baking dish, Sprinkle with salt and pepper. Bake at 350 for 30 minutes, or until the juices run clear.

 They will look like this when done.

 While the chicken bakes, saute about 1/4 cup of onions 1 clove garlic, minced, in 2 tsp olive oil. Add 1/4 cut minced pepper (hot or sweet, your preference), 3/4 cup chopped zucchini, 1 cup fresh chopped tomato, 1 TBS each fresh thyme and parsley, salt and pepper to taste. Cook over low heat.

To serve- slice the roulade, and spoon sauce over top.

 

Now, as a friend of mine says, play with your food. Adjust the veggies according to what you have available, or just prefer. Add some crookneck squash, and or broccoli, etc. Change up the herbs. I use all fresh from the garden veggies, and I swear it just makes it taste even better. This is super low fat, high in protein, and low in carbs. Enjoy!