Holiday Chicken Roulade with Pomegranate Pilaf

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Tender chicken rolls stuffed with zesty sun-dried tomato, baby spinach and cheese. Served with a festive wild rice pilaf, bringing the colors of the Christmas season to your holiday table.

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  • 4
  • Average
  • 30 mins
  • 35 mins
  • Average budget

Ingredients

  • 1 (10 ounce) jar oil-packed sun dried tomatoes
  • 1 large garlic clove
  • 1/2 cup grated Parmesan cheese
  • Four (4 ounce) boneless chicken breasts
  • 4 ounces cream cheese, cut into 1 inch squares
  • 1 cup baby spinach leaves
  • 1/2 cup Gluten-Free Panko crumbs
  • 1 cup wild rice blend
  • 1 1/2 tablespoons butter, divided
  • 1/2 cup slivered almonds
  • 1 cup chopped scallions, both white and green parts
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped parsley for garnish

Preparation

Step 1

Pre-heat oven to 400 degrees. Remove sun-dried tomatoes from jar (reserving the oil) and combine with garlic and Parmesan cheese in a food processor. Pulse until thoroughly combined. Drizzle additional oil from jar if it gets too thick. Season to taste with fresh ground pepper and set aside.

Step 2

Brush some reserved oil in the bottom of a glass baking dish.
Place chicken breasts between two sheets of plastic wrap and pound until thin. Lie chicken breasts smooth side down and spread each evenly with sun-dried tomato paste. Place squares of cream cheese over tomato paste and cover with spinach leaves. Starting at a short end, tightly roll up chicken. Brush each with more reserved oil, roll in panko and place seam side down in prepared baking dish. Bake 35-40 minutes or until an internal temperature of 165 is reached. Remove from oven and let rest for 5 minutes before slicing.

Step 3

Meanwhile, prepare wild rice mix according to package directions. Over medium heat, melt 1 tablespoon of the butter in a large skillet and add almonds, stirring frequently, until lightly browned, about 2-3 minutes. Remove almonds with slotted spoon and set aside. Add remaining 1/2 tablespoon butter to skillet and cook green onion until just wilted, about 1-2 minutes. Remove from heat and stir in cooked rice. Season with salt and pepper to taste. Stir in almonds and pomegranate seeds.

Step 4

Serve roulade slices with the pilaf and garnish all with chopped parsley.

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