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Chicken-lobster roulade



  • 2 boneless, skinless, chicken
  • 4 ounce -lobster tail (roughly
  • Preparation

    Baking Directions:

    Preheat oven to 350 degrees.

    Using a cutting board, put each chicken breast half between two layers of plastic wrap, and use a meat pounder to pound until 1/4-inch thick.

    Lay the chicken breasts flat and season each side with salt and pepper and dried herbs.

    Spread the fresh basil over each breast, then add layers of roasted red peppers, corn, spinach, lobster and cheese.

    Carefully roll up the chicken breast as tightly as possible and tuck in the ends to keep the stuffing from falling out.

    Sprinkle some more seasoning on the outside.

    Using butcher’s twine, make a few knots to secure each breast.

    Using a saute pan or ovenproof skillet, add a couple of tablespoons of olive oil.

    When the pan gets really hot, sear the chicken breast to lock in the juices, making sure to brown all sides.

    Transfer the pan to the oven.

    Bake at 350 for 30-40 minutes, depending on the size of the breast, or until the internal temperature is 165 degrees.

    Take the chicken out of the oven.

    To preserve the inner juices, let it rest (covered with foil) for 3-5 minutes before plating.

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