Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino
Prep. time: 40 min.
1 3/4 c. finely chopped Brussels sprouts, stems and cores removed 1/4 c. finely chopped walnuts 1 tbsp. fresh lemon juice 1 tbsp. + 2 tbsp. extra-virgin olive oil kosher salt Black pepper 4 boneless skinless chicken breasts, tenderloins removed, breast butterflied and pounded to 1/2-in. thick
Preheat oven to 350 degrees F. Meanwhile, in medium bowl, combine Brussels sprouts and walnuts. Drizzle with lemon juice and 1 tbsp. olive oil; season generously with salt and pepper and toss to combine.
Spread pounded, butterflied chicken pieces cut sides up and short sides facing you on clean work surface; season upward facing sides with salt and pepper. Lay thin layer of 2 to 3 pecorino slices over each piece of chicken and top with Brussels sprout mixture. Place 2 to 3 more slices of cheese on top. Starting at one long end, roll chicken around sprouts and cheese mixture like you would a carpet. Stuff any fallen sprouts back into cavity.