Rolled Chicken

Recipe from Valerie Simpson, Singer & Songwriter, Spokesperson, National Minority Health Initiative.

Rolled Chicken

Valerie tells us this is a favorite of hers that she first tried at our National Speaking of Women's Health Sponsor Recognition Dinner. Enjoy the taste of chicken rolled in a warm crust and peppers.


  • 4 chicken breasts, boneless and skinless
  • 4 sprigs of rosemary
  • Cooking spray
  • 1/4 cup flour (all purpose)
  • 8 stalks of asparagus, trimmed to 3" in length
  • 1 red bell pepper, cored and cut into strips
  • Salt and pepper to taste


  1. Place chicken, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about 1/4- inch thick.
  2. Sprinkle with salt and pepper.
  3. Place a rosemary sprig, 2 stalks of asparagus and 2 strips of red pepper in center of each cutlet.
  4. Tuck in sides of each, and roll up (like a jelly roll), pressing to seal well. Skewer or tie securely.
  5. Coat rolls in flour. Brown lightly in olive oil and remove from skillet, transferring to baking dish, lightly coated with cooking spray.
  6. Bake at 350 degrees for 35 minutes.
  7. Remove from oven.
  8. Cut each “roll" into slices.
  9. Serve.

This recipe serves 4

Nutritional Analysis (per serving)

  • 269 calories
  • 36 grams protein
  • 17 grams carbohydrates
  • 12 grams fat (4 grams saturated fat)
  • 70 milligrams calcium