You are here: Home » Recipes » Chicken Rollatini on Stewed Greens Chicken Rollatini on Stewed Greens Yield 4 servings Chicken cutlets are rolled up with a cream cheese and pimento spread, browned, baked, and served on a bed of sauteed Swiss chard. PrintEmail Ingredients 1/2 pound Swiss Chard, washed, stems removed and coarsely chopped1/2 pound Baby spinach, washed, stems removed and coarsely chopped4 medium Garlic cloves, finely chopped1 -- Red Onion, diced1 -- Green Bell Pepper, finely chopped1 -- Red Bell Pepper, finely chopped1/2 -- 1 Habanero or Scotch Bonnet Pepper, seeded and finely chopped2 -- vine ripened Tomatoes, chopped1 stick Butter, salted -- Sea Salt to taste1 -- 16 ounce Cream Cheese1 -- 4 ounce jar Sliced Pimentos, finely chopped1/2 tablespoon jarred Jerk Seasoning2 teaspoons bottles Jerk Marinade1 teaspoon Olive Oil2 teaspoons low sodium Soy Sauce4 -- Chicken cutlets, pounded to 1/4 inch2 tablespoons Olive Oil4 tablespoons salted Butter1 cup Peanut Oil6 -- Wonton Skins, cut into 24 strips -- Sea Salt to taste3 -- scallions, trimmed and thinly sliced Instructions In a medium size saucepan over medium-high heat add swiss chard, spinach, garlic, onion, bell peppers, habenero pepper to taste, tomatoes, sea salt and butter. Bring to a boil over medium-high heat, Lower the heat to a simmer, cover and let cook 25 to 30 minutes, stirring occasionally. Meanwhile, combine the cream cheese, pimentos, seasoning, marinade, oil and soy sauce well. Spread the cheese mixture evenly over 3/4 of each piece of chicken and tightly roll, using a toothpick if necessary to hold closed. In a 12-inch skillet, combine the oil and butter over medium heat until melted. Lightly brown each of the chicken pieces completely. Turn off heat, remove chicken to a baking pan and place in a preheated 350 degree oven. Bake 20-25 minutes until tender and cooked through. Return the skillet to high heat and add the peanut oil. When hot, brown the wonton strips until golden, adjusting the heat if necessary. Remove wontons to a paper towel lined tray, season with salt and set aside. When chicken is ready and slightly cool, slice into medallions on a cutting board using a serrated knife. Add the stewed greens, using a slotted spoon, onto a serving platter. Place each of the sliced chicken rollatinis on the bed of greens. Spoon the remaining liquid from the greens over the top. Garnish with the wontons and scallions. Serve immediately.