Recipe for Olive and Garlic Stuffed Chicken Roll Ups baked in an olive and piquanté pepper  pasta sauce

6 chicken breasts
12 marinated sundried tomatoes
24 Kalamata olives, pitted and halved
Salt and Pepper to taste
20ml olive oil
2 x 400g jars of Peppadew olive and piquante pepper pasta sauce

How to
Slice chicken breasts in half lengthways taking care not to cut through.

Place open chicken breasts onto large surface and use mallet to thin out.

Arrange sundried tomatoes and olives onto chicken and season with salt and pepper.

Roll up chicken breasts and wrap each one in a piece of cling film, knot the sides to keep it in shape. Simmer the chicken rolls in water until just cooked through.

Remove all plastic wrap, heat olive oil in large pan and brown chicken on all sides.

Pour pasta sauce into oven proof container, place chicken in the sauce and bake in an oven preheated to 180°C until the sauce is heated through.

Slice the chicken and serve.

Cook’s Tip: Add Peppadew® Tomato and Jalapeno Chilli pasta sauce to the Peppadew® olive and piquante pepper pasta sauce for a spicy alternative.

Recipe courtesy of Peppadew International.

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