Chicken Roulades with Marinated Tomatoes

Ingredients: Chicken breast, garlic, lemon zest, Parmesan cheese, spinach leaves (8 leaves per chicken breast), salt and black pepper (1/2 teaspoon each), olive oil (3 tablespoons, used in portions), tomatoes, onions, red wine vinegar, lemon juice

Instructions:

Prepare the chicken:

Preheat oven to 450ºF.

Pound the chicken breast into thin slices.

In a small bowl, combine garlic, lemon zest, and Parmesan cheese.

Place 8 spinach leaves on each chicken breast slice and sprinkle with the garlic mixture.

Roll up the chicken and secure with toothpicks (spaced parallel to the seam for easy flipping).

Season with salt and black pepper.

Pan-fry the chicken:

In a large oven-safe skillet, heat 1 tablespoon of oil over medium-high heat.

Carefully place the chicken rolls seam-side down and pan-fry until golden brown on all sides, about 6-7 minutes.

Transfer to the oven and bake until fully cooked, about 8-9 minutes.

Remove from heat and drizzle with lemon juice.

Side Dish Preparation: While the chicken is roasting, toss together the tomatoes, onions, red wine vinegar, the remaining 2 tablespoons of oil, salt, and black pepper.

Serve with the roasted chicken.

Preparation in Advance: The chicken can be marinated and refrigerated up to 2 days in advance; simply remove before cooking.