Medallions of Chicken with Tomato Viinaigrette



Combine Tomato Vinaigrette ingredients in food processor and puree. Chill thoroughly to blend flavors.

Pound chicken breasts and season with salt and pepper. Stir together ricotta, eggs, olives, parmesan cheese, mustard and garlic. Season with salt and pepper.

Lay 3 spinach leaves on each breast to cover completely.

Spread 4 tablespoons of cheese mixture over spinach and roll jelly roll fashion.Place seam side down in an oiled 12 x 20 x 12 plan. Cover with foil and bake at 375 degrees 25-35 minutes. Remove from pan and chill.

To serve, slice down breasts and serve on a pool of Tomato Vinaigrette.

Yield: 24 Servings
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.