Living in an apartment tends to limit my methods of cooking. We’re not allowed to have any sort of gas or charcoal grill. Summer time with no grill is just not allowed! Trying to work around this annoying rule I have to live by, I put some serious miles on my George Foreman grill. It gives it that grilled look and it still drains all the extra fats off of whatever I may be cooking rather than cooking on the stove in the meat’s own juices.
I tend to grill a lot of marinated chicken, some burgers, and veggies when the mood strikes. I decided to get a little crazy and throw some stuffed chicken on my trusty Foreman one day and out came the most amazing roll of chicken with a kick of Italiano to boot.
These rolls are a cinch to whip up and you can cook them just about any way you could imagine, on your stove, in the oven, on a real grill, or on a George Foreman grill. Once they’re all rolled up and ready to go, just pop them on and rotate to ensure it cooks properly and you’ve got yourself a main dish that can be accompanied by something as simple as a salad or any favorite side dish you have to offer.
Prep Time: 15 mins // Cook Time: 12 mins // Makes 4 servings
- 4 Boneless Skinless Chicken Breasts (butterflied)
- 4 Light Mozzarella String Cheese sticks
- 1/2 C. Baby Spinach
- 1/2 C. Roasted Red Bell Peppers
- 1/3 C. Red Bell Pepper Vinaigrette [Kraft] (or favorite light Italian style dressing)
- Salt, Pepper, Garlic Powder to taste (1/4 tsp. each?)
- Butterfly your chicken breasts and lay them out. (Click here for a how to video) Season them liberally with salt, pepper, and garlic powder.
- Line the left third of the chicken with spinach divided equally. Add a stick of cheese to each. Top it off with the roasted peppers.
- Roll each one up and secure with toothpicks. I find that 3 tends to be the magic number when it comes to closing chicken up.
- Brush each roll with the vinaigrette and cook until the chicken is done (making sure to rotate them if on a grill or Foreman). This should take about 12 minutes per roll. When they’re this thin, taking the internal temperature is a bit difficult but you’re still looking for 165 degrees to ensure it’s cooked thoroughly.
- Once they’re cooked, let them rest for 2-3 minutes so the juices have time to redistribute properly and then slice into medallions to serve.