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Italian Rustic Chicken Roulade with Tomato Petals

Posted in: Dinner, Lunch, Italian, Chicken,


A dish that is described as “Rustic Italian Chicken Roulade with Shredded Parmesan, Capers and Tomato Petals” could seem intimidating. This dish courtesy of Mary Poehnelt, a cook at Ming Tsai’s Blue Ginger restaurant as well as a finalist on FOX’s Hell’s Kitchen with Gordon Ramsey, is anything but complicated.

Mary teaches you how to easily butterfly chicken and prepare a zesty filling for a light and healthy roulade. With less than five ingredients and under 30 minutes, this dish will turn any home cook into a gourmet chef.


Italian Rustic Chicken Roulade with Tomato Petals

2 Chicken Breast Cutlets

2 Roma Tomatoes

1/2 cup Shredded Parmesan

1/4 cup Capers

2 cloves garlic

1 tablespoon Lemon Zest

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt (or to taste)

1/4 teaspoon Pepper (or to taste)


  1. Cut the tomatoes in small wedge-like slices, and remove the seeds. (creating tomato petals).
  2. Add the tomatoes to the bowl filled with shredded Parmesan cheese.
  3. Thinly slice the garlic and add to bowl.
  4. Add the capers and lemon zest (thinly sliced).
  5. Butterfly the chicken breast, and open it up. Season well on both sides.
  6. Put in lemon juice and gently mix together, making a filling.
  7. Place the filling in the chicken breast and roll together.
  8. On high heat, sear the chicken roulade on all sides, for 2 minutes on each side.
  9. Preheat the oven to 350 degrees. Put the remaining of the filling on top, and place the roulade in the oven for 20-30 minutes, or until done.

About The Cook

Mary PoehneltMary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A

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