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


  • 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.
  • Sprinkle with salt and pepper.
  • Place a rosemary sprig, 2 stalks of asparagus and 2 strips of red pepper in center of each cutlet.
  • Tuck in sides of each, and roll up (like a jelly roll), pressing to seal well. Skewer or tie securely.
  • Coat rolls in flour. Brown lightly in olive oil and remove from skillet, transferring to baking dish, lightly coated with cooking spray.
  • Bake at 350 degrees for 35 minutes.
  • Remove from oven.
  • Cut each “roll" into slices.
  • 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