Chicken Roulades With Goat Cheese and Sun Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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365 Ways to Cook Chicken OAMC? Ingredients:
6 ounces goat cheese |
6 chicken breasts, boneless and skinless (pounded to 1/4-1/2 inch thick) |
1/4 lb sun-dried tomato, chopped |
2 tablespoons chopped fresh basil |
2 tablespoons butter |
1 tablespoon olive oil |
1/2 cup chicken broth |
Directions:
1. Spread 1 ounce goat cheese over each chicken breast. Top each with 1 tablespoon of sun dried tomatoes and sprinkle with 1 tablespoon basil. Roll up jelly roll style and secure with toothpicks.
2. In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10-12 minutes. Remove and set aside.
3. Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half.
4. To serve, remove picks from chicken; cut crosswise on the diagonal into 1/2 inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.
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