Daphne’s got a great alternative for all your leftover stuffing needs!
CHICKEN ROULADE WITH STUFFING AND CREAMED GREENS
3 chicken breast halves (boneless, skinless, butterflied, 6 ounces each)
3/4 cup leftover creamed greens
3/4 cup leftover stuffing
2 tablespoons olive oil
1/4 cup roughly chopped parsley leaves (to garnish)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 375ºF. Prepare a baking sheet with parchment paper.
Place the chicken breasts on a cutting board, cover with plastic wrap and pound to 1/4-inch thick using a meat mallet. Season each chicken breast with salt and pepper. Leave the shortest end of the chicken breasts closest to you.
Top each chicken breast with 1/4 cup of stuffing and then a 1/4 cup of creamed greens, leaving a 1/2-inch border all around. Beginning with the shortest end, roll the chicken breast tightly like a jelly roll. Secure with 3 pieces of kitchen twine.
Transfer rolled chicken breasts to prepared baking sheet, drizzle with olive oil, and place in the oven to bake until golden, about 30 minutes. Remove from the oven, remove twine and slice. Garnish with roughly chopped parsley leaves.
Tip: Make ahead and wrap individually in plastic. Roast when guests come over.