Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Stuffed Firecracker Chicken Rolls

by Katie Aubin

Ingredients

for 4 servings

  • 1 cup
    low sodium soy sauce
  • ⅓ cup
    buffalo sauce (95 g)
  • 4 cloves garlic, minced
  • ⅓ cup
    honey (115 g)
  • 4 tablespoons
    sweet chili sauce
  • 1 ½ lb
    boneless, skinless chicken breast (680 g)
  • 2 tablespoons
    olive oil
  • ½ yellow onion, finely diced
  • 2 bell peppers, finely diced
  • 2 cups
    spinach (80 g)

Advertisement

Preparation

  1. In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
  2. On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
  3. Place chicken breasts in the marinade and chill for about 2 hours or overnight.
  4. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
  5. Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
  6. Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
  7. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
  8. Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
  9. Serve drizzled in caramelized marinade.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this