CHICKEN ROULADES

4		8--oz boneless chicken breast halves-skin on or skinless
4	oz	thinly sliced soppressata
8		slices aged Provolone cheese

		sweet roasted red bell pepper
		salt and pepper to taste

1	Preheat oven to 350*
2	Remove 'tenders' from chicken breasts and set aside. ( tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half.)
3	Place breasts skin side-down on a flat surface: flatten to 1/4" thick with cleaver or mallet
4	Sprinkle with salt and freshly ground black pepper
5	Cover chicken with overlapping slices of cheese then the slices of soppressata. Place roasted red pepper in center of chicken
6	Roll chicken breasts tight, jelly-roll style, to completely envelop the filling
7	Place roulades in a shallow baking pan. Bake 25 min., then place under broiler for 30 seconds to crisp skin.
8	Remove from oven, let rest 5 minutes.
9	Cut each into 6 slices. Serve with pan juices immediately.

Servings: 4

Tips

Variations:

ham,swiss cheese, and pineapple slices is very good

any meats, cheeses, and stuffing can be substituted.

wrap the roulade using thin sliced bacon

We do these mostly on the grill cooked indirect, then direct to crisp the bacon or in the smoker, then on the grill to crisp the bacon. This adds a great smokey flavor to the roulades