Chicken Roulade Salad

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1/2 pound fresh pappardelle or similar flat, wide pasta

2 tablespoons chopped parsley

Cracked black pepper to taste

Olive oil to taste


4 boneless chicken breast halves, pounded to 1/4 inch thickness

4 tablespoons slivered marinated sun-dried tomatoes

1/2 cup crumbled feta cheese

2 tablespoons chopped basil

1 cup hazelnuts

Oil for coating

Salt and pepper to taste


1 tablespoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

3 tablespoons olive oil

4 handfuls mixed salad greens, washed and dried

Sunflower sprouts (optional)

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