Serves: 4
Prep. time: 40 min.
INGREDIENTS
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
DIRECTIONS
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.
In large cast iron or stainless steel skillet, add remaining 2 tbsp. olive oil over medium-high heat. Season outsides of chicken generously with salt and pepper, and clean away any sprouts that have adhered to outside. Carefully transfer chicken seam side down to the preheated pan, leaving as much space between each as possible. Let cook until golden brown and sealed, 2 to 3 minutes, then continue to rotate chicken every 2 to 3 minutes until golden brown on all sides, about 8 minutes total.
Transfer to oven and cook until chicken is no longer pink throughout, 10 to 15 minutes.
Remove and let cool slightly, then slice roulade into 1-inch-thick coins.
ENJOY!!!!!!!