Chicken Roulades Stuffed with Goat Cheese, Basil & Sun-Dried Tomatoes
By CrzysChick
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Ingredients
- 4 boneless, skinless chicken breast halves, rinsed & patted dry
- 4 oz. fresh goat cheese, crumbled (about 1 cup)
- 16 large oil-packed sun-dried tomato halves, drained
- 1 oz. baby spinach leaves
- 16 large fresh basil leaves, rinsed and patted dry
- salt & pepper
- 3/4 c unbleached all-purpose flour
- 2 large eggs, beaten in a small bowl
- 1 3/4 cups fresh breadcrumbs seasoned with 1/2 tsp salt & 1/2 tsp pepper
- 2/3 c olive oil
Details
Servings 4
Level of difficulty Difficult
Cost Expensive
Preparation
Step 1
Set chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have 8 thin cutlets. Lay plastic wrap over the chicken and pound with heavy skillet to flatten. Remove the plastic, season chicken with salt & pepper, and top each piece with a quarter of the goat cheese, sun-dried tomatoes, spinach leaves, and basil (keep in the centre). Season with salt & pepper and roll up each piece starting with the narrow end. Use a toothpick to secure.
Step 2
Line up 3 wide shallow dishes. Fill the 1st with flour, the 2nd with beaten eggs, and the 3rd with breadcrumbs. Dredge 1 chicken roulade well in flour, shaking off excess. Dip it into the eggs, turning to coat evenly. Gently shake off excess. Set on a plate and repeat with the other breasts. Refrigerate to let breading set, 10m to 2 hours.
Step 3
Heat oven to 250F. Heat 1/3 c of the olive oil in a heavy 12-inch skillet over medium-high heat. When the oil is very hot, carefully add half of the breasts to the pan and cook until golden brown on all sides, about 2m per side. If the oil seems too hot, reduce the heat to medium. Transfer the roulades to a baking sheet. Pour out the hot oil, wiping out the pan, and heat remaining 1/3 c of oil. Cook remaining roulades and transfer to baking sheet. Bake until chicken and filling reach 165F, about 15m. Let rest for a few minutes before removing the toothpicks. Slice in half on the diagonal and serve 4 pcs to each person immediately.
Step 4
Serve with a salad.
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