Tropical Chicken Rolls
Submitted by Ronbo
Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that’s equal parts elegant and easy.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minPicture this: thin, tender chicken breasts rolled around a savory filling of sweet red bell pepper, nutty Parmesan, and toasted pine nuts, then broiled until golden and juicy.
The real showstopper? A bright, fresh tropical salsa made with ripe mango, papaya, shredded coconut, cilantro, and a kick of jalapeno.
Every bite is a collision of warm, savory chicken and cool, fruity heat. It’s the kind of dish that looks like you spent hours but comes together in under 45 minutes.
Chef Tips
- Pound the chicken breasts evenly so they cook at the same rate and roll without tearing.
- Use ripe but firm mango and papaya for the salsa so it holds its shape and doesn’t get mushy.
- Let the salsa sit for 10 minutes before serving so the lime juice, ginger, and jalapeno can meld together.
Ingredients
Directions
Flatten each chicken breast to ¼ inch thickness between plastic wrap.
Mix bell pepper, cheese, pine nuts, oil, salt, pepper and garlic.
Spread one-fourth of bell pepper mixture on each of the chicken breasts.
Roll tightly; secure with toothpicks.
Set oven control to broil.
Place chicken, seam sides down, on rack on broiler pan.
Broil 4 to 5 inches from heat 25 to 30 minutes or until done.
Remove toothpicks.
Mix remaining ingredients; serve with chicken. y
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