6 skinless boneless chicken breast halves
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
½ cup finely chopped pitted kalamata olives
½ cup Italian-seasoned dry breadcrumbs
1 (7 ounce) jar roasted red bell peppers, drained and patted dry
½ cup Cabot Plain Greek Yogurt
¼ teaspoon salt
Mixed salad greens
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PREHEAT oven to 350°F.
PLACE chicken between two sheets plastic wrap; pound with meat mallet or heavy pan to flatten. Uncover and sprinkle evenly with salt and pepper.
SPRINKLE cheese and olives evenly onto center of each chicken breast; roll up, jellyroll-style and secure with wooden toothpicks. Dredge chicken rolls in breadcrumbs.
PLACE rolls seam-side-down on baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake for 25-30 minutes or until chicken is cooked all the way to center.
PULSE red peppers in food processor until pureed; add yogurt and salt, pulsing just until smooth. Refrigerate until ready to serve.
REMOVE chicken from oven and remove toothpicks. Let cool slightly. Slice breasts crosswise into 1-inch thick slices; arrange over salad greens and serve with red bell pepper sauce.