Chicken Roulades with Goat Cheese, Capers & Sun-Dried Tomatoes

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 Thinly sliced chicken cutlets filled with a lovely mixture of Mediterranean flavors:  herbed goat cheese, sautéed greens, capers and tart sun dried tomatoes.  Sounds too good to pass up? Well you are right about that.  This recipe for stuffed chicken is out-of-this-world delicious.  It would also be lovely with thinly sliced turkey cutlets if you so desire.

(To view this recipe, click on the blue title of the blog post above*)

Chicken Roulades with Goat Cheese, Capers & Sun-Dried Tomatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Entree

Ingredients:

  • 4 chicken cutlets
  • Salt & Pepper
  • Olive oil
  • 2 cups fresh greens
  • 4 oz. herbed goat cheese, room temperature
  • 2 Tablespoons capers, drained and rinsed
  • ¼ cup sun dried tomatoes, julienne (if packed in oil, drained and rinsed)
  • ¼ cup dry white wine
  • Kitchen twine

Directions:

  1. Preheat the oven to 375 degrees. Season the chicken cutlets on each side with salt and pepper. Allow to rest at room temperature for 15 minutes before cooking.
  2. To preare the filling, place 1 teaspoon of olive oil in a sauté pan. Add in the mixed greens and sauté over medium heat until wilted, approximately 2 minutes.
  3. In the meantime, place the goat cheese in a small mixing bowl along with the drained capers and sun dried tomatoes. Mix together with a small spatula until combined.
  4. In the center of each chicken cutlet, place some of the sautéed greens and then some of the goat cheese mixture. Roll the cutlets up around the filling and tie with kitchen twine both lengthwise and width wise to prevent the filling from falling out of the cutlets while cooking.
  5. Heat an oiled, oven proof grill pan over medium-high heat. Sear the chicken breasts on all sides until browned. Once browned on all sides, pour the wine into the pan and allow it to deglaze the pan; reduce the heat to medium-low and cook until the wine evaporates. Transfer the pan to the preheated oven and cook an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove the strings before serving the chicken roulades.

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