Red Pepper and Feta Roll Ups

2 tbsp (30mL) Extra virgin olive oil
2 tbsp (30mL) Red wine vinegar
2 tbsp (30mL) Basil pesto
2 tsp (10mL) Dried oregano leaves
¼ tsp (1mL) Hot pepper flakes
1 pinch each salt and pepper
1/3 cup (75mL) Jarred roasted red pepper strips, patted dry
1 (375g) Package MAPLE LEAF Prime® Thin Sliced Chicken Breasts
3 tbsp (45mL) Crumbled Feta cheese

DIRECTIONS WHISK together oil, vinegar, pesto, oregano, hot pepper flakes, salt and pepper in a bowl. Remove 1 tbsp (15 mL) of the mixture and add to roasted red peppers. Add chicken to remaining oil mixture and turn to coat evenly. Let stand for 15 minutes, or cover and refrigerate for up to 4 hours.

LAY chicken slices out on work surface and divide peppers evenly along the centre of each. Sprinkle each with Feta cheese. Roll up and secure each with a toothpick.

HEAT large non-stick skillet or grill pan over medium-high heat and cook for 5 minutes. Turn roll ups, cover and cook for about 4 to 6 minutes or until golden and no longer pink inside or until the meat has reached an internal temperature of 170˚F (77˚C). Remove toothpicks and transfer to serving platter.

ROASTING OPTION: Place roll ups on small baking sheet and roast in 425˚F (220˚C) oven for about 15 minutes or until no longer pink inside.

BBQ OPTION: Place roll ups on greased grill over medium heat for about 10 minutes, turning once or until no longer pink inside.

-Maple Leaf Recipes

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user AMARELAVITA.