Chicken Roulades Stuffed With Goat Cheese Basil Sundried Tomatoes Recipes

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GOAT CHEESE-STUFFED CHICKEN ROULADES WITH KALE & COUSCOUS SALAD



Goat Cheese-Stuffed Chicken Roulades with Kale & Couscous Salad image

Tangy goat cheese and sweet sun-dried tomatoes make for a delicious, melty filling in this chicken roulade. If you've never "massaged" kale before, you're in for a surprise! It may sound strange, but a quick massage transforms raw kale into a tender, yet hearty green that's perfect for salads!

Provided by HelloFresh

Categories     main course

Time 40m

Number Of Ingredients 12

2 unit Chicken Breasts
¾ cup Couscous
2 ounce Goat Cheese
1 ounce Almonds
1.5 ounce Sun-Dried Tomatoes
1 tablespoon White Wine Vinegar
1 bunch Tuscan Kale
1 ounce Golden Raisins
2 tablespoon Olive Oil
1 unit Veggie Stock Concentrate
unit Kosher Salt
unit Pepper

Steps:

  • Preheat oven to 375 degrees, Finely chop the sun-dried tomatoes and add to a small bowl with the goat cheese. Season with salt and pepper and set aside to allow the goat cheese to soften.
  • Butterfly the chicken breasts: with your non-dominant hand on top of the breast, carefully slice the breast in half, almost parallel to your hand. Stop before cutting all the way through. Then, open it like a book and season with salt and pepper. Cover with a large piece of saran wrap or place in a zip-top bag. Pound each butterflied chicken breast with a mallet or heavy-bottomed pan, until approximately 1/3-inch thick.
  • Mash the softened goat cheese mixture with a fork to combine, then spread evenly on each chicken breast. Fold over or roll up each chicken breast and place on a lightly oiled baking sheet. If rolling, secure the rollups with three toothpicks each. HINT: if you don't have toothpicks, be sure to place the chicken rollups seam side-down! Place the baking sheet in the oven and roast the chicken for 15-20 minutes, until cooked through.
  • Bring 1 cup water to a boil with the stock concentrate in a small pot. Add the couscous, cover, then remove from the heat and set aside for 5 minutes.
  • Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves into ribbons, Place in a large bowl and toss with 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a large pinch of salt and pepper, Massage the kale with your hands for 1-2 minutes, until slightly softened.
  • Fluff the couscous with a fork and transfer to the bowl with the kale. Stir in the golden raisins, almonds, and 1 tablespoon olive oil. Season with salt and pepper.
  • Remove the toothpicks from chicken, then slice into rounds. Serve atop couscous salad and enjoy!

Nutrition Facts : Calories 916 kcal, Fat 33 g, SaturatedFat 0 g, Carbohydrate 97 g, Sugar 0 g, Protein 63 g, Fiber 10 g, Sodium 0 mg

GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE



Goat Cheese and Herb Stuffed Chicken Roulade image

Provided by Kelsey Nixon

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
  • In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
  • Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
  • Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
  • Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
  • Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
  • Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
  • Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
  • Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

CHICKEN ROULADES STUFFED WITH GOAT CHEESE & SUN-DRIED TOMATOES



Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes image

Provided by Eva Katz

Categories     Main Course

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), rinsed and patted dry
4 oz. fresh goat cheese, crumbled
8 oil-packed sun-dried tomato halves, drained
8 fresh basil leaves, rinsed and patted dry
Kosher salt and freshly ground black pepper
2 large eggs, beaten in a small bowl
1 cup plain dry breadcrumbs, spread on a plate
1 lemon, cut into wedges

Steps:

  • Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don't slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.
  • Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

Nutrition Facts : ServingSize 4, Calories 450 kcal, Fat 160 kcal, SaturatedFat 8 g, TransFat 17 g, Carbohydrate 25 g, Fiber 2 g, Protein 48 g, Cholesterol 225 mg, Sodium 990 mg, UnsaturatedFat 7 g

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES image

Categories     Chicken

Yield 4 people

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (about 11/2 lb. toatl) rinsed and patted dry
4 oz. fresh goat cheese, crubled (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 and pepper
3/4 cup unbleached all pupose flour
2 Large eggs, beaten in a small bowl
1 3/4cups fresh breadcrumbs seasoned with 1/2 Tsp salt and pepper
2/3 cup olive oil

Steps:

  • Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, top each peice with a quarter of the goat cheese, sundried tomatoes, spinache leaves, and basil (try to keep fillings in the center of the chicken so they dont slide out the sides). Season with salt and pepper and roll up each peice starting with the narrow end. Use a toothpick to secure each roulade. Line up three wide shallow dishes. Fill the first with flour, the second with the beaten eggs, the third with breadcrumbs. Dredge on chicken roulade well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with other breasts. Refrigerate to let the breading set, 10 mins to 2 hours. Heat the oven to 350F. Heat 1/3 cup of the olive oil in a heavy 12 inch nonstick 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 2 mins 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, wipe down the pan and heat the remaining 1/3 cup of oil. Cook the remaining roulades and transfer to the baking sheet. Bake until the chicken and filling reach 165F on an instant read thermometer, about 15 mins. Let the roulades rest for a few mins before removing the toothpicks. SLice the roulades in half on the diagonal and serve four pieces to each person immediately.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips

Steps:

  • Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  • Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
  • Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL & SUNDRIED TOMATOES RECIPE



Chicken Roulades Stuffed with Goat Cheese, Basil & Sundried Tomatoes Recipe image

Provided by Zeke

Number Of Ingredients 2

4 boneless, skinless chicken breast halves (about 1 1/2 lbs total), rinsed and patted dry
4 oz fresh goat cheese, crumbled (about 1 cup)

Steps:

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CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE



Chicken Stuffed W/ Sun-Dried Tomatoes & Goat Cheese image

This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great. I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.

Provided by kelly in TO

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup sun-dried tomato, rehydrated and chopped
2 ounces goat cheese, crumbled
1/2 teaspoon dried basil
4 boneless chicken breasts, wing still attached or 4 chicken breasts
3 tablespoons fresh basil or 3 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
  • Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
  • Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
  • In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
  • Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
  • Garnish with basil.

Nutrition Facts : Calories 319.2, Fat 17.9, SaturatedFat 6.8, Cholesterol 104, Sodium 306, Carbohydrate 4.2, Fiber 0.9, Sugar 2.9, Protein 34.3

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE



Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce image

These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 12

4 ounces goat cheese with garlic and herbs
¼ cup chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)
¼ cup flour
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken thighs
4 tablespoons butter, divided
2 tablespoons olive oil
¼ cup chopped fresh sage
½ cup chicken broth
½ cup white wine
lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
  • Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
  • Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
  • Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
  • Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g

CHICKEN ROULADES WITH GOAT CHEESE AND SUN DRIED TOMATOES



Chicken Roulades With Goat Cheese and Sun Dried Tomatoes image

Make and share this Chicken Roulades With Goat Cheese and Sun Dried Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half.
  • To serve, remove picks from chicken; cut crosswise on the diagonal into ½ inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.

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From myrecipes.com


CRISPY CHICKEN WITH GOAT CHEESE & SUN DRIED TOMATOES
2018-04-11 Instructions. Preheat the oven to 350. Pound the chicken breasts to about ¼ inch thickness with a meat mallet or rolling pin. Set aside. In a medium bowl mix together all the ingredients for the goat cheese filling. Stir until it is well combined and there are no clumps of goat cheese remaining.
From momsdinner.net


CHICKEN WITH SUNDRIED TOMATOES AND GOAT CHEESE
2022-07-12 Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts. Sharing is caring! Today’s recipe is in partnership with Smart Chicken. As always, all opinions are 100% my own. Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts take your chicken dinners to a new level with rich, savory flavors. Tender chicken breasts are stuffed with a sun-dried tomato, …
From thesuperhealthyfood.com


CHICKEN ROULADES STUFFED WITH GOAT CHEESE & SUN-DRIED …
Quinoa corn edamame salad - 2 C frozen and shelled edamame, 1 C frozen corn, 1 C cooked and cooled quinoa, 1 green onion (green part only, sliced), 1/2 red bell pepper (diced), 2 Tbsp finely chopped fresh cilantro, 1 1/2 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 Tbsp fresh lime juice, 1/4 tsp salt, 1/4 tsp chili powder, 1/4 tsp dried thyme, 1/8 tsp pepper, dash of cayenne
From pinterest.co.uk


SUN-DRIED TOMATO GOAT CHEESE STUFFED CHICKEN {INSPIRED BY INA …
2019-09-19 Instructions. First, take the goat cheese out of the refrigerator and allow it to come to room temperature. When the goat cheese has come to room temperature, preheat oven to 400 degrees F. Place the chicken thighs on a foil-lined pan. Loosen the skin from the meat with your fingers, leaving one side attached.
From themountainkitchen.com


CHICKEN ROULADE WITH PESTO, GOAT CHEESE, TOMATOES AND ZUCCHINI
2018-07-02 Remove plastic from top of the breasts and discard. sprinkle top of breast only with salt and pepper, lightly. Top each breast with 1 tablespoon of pesto and spread evenly to 1/4 inch from the edge. Crumble 1 or 2 ounces of crumbled goat cheese evenly over surface. Add chopped tomatoes, then add zucchini evenly.
From blossomandfinn.com


GOAT CHEESE & SUN DRIED TOMATO STUFFED CHICKEN
Place 2 TBSP cheese on one chicken breast. Spread the cheese mixture on the chicken breast so that it is evenly distributed. Leave a 1/4" border on the edge of the chicken so extra cheese doesn't leek out when the whole thing is heated. On one short edge of the chicken place 1 tbsp of the sun dried tomatoes. Starting on the side, roll the ...
From theanchoredkitchen.com


TOMATO BASIL CHICKEN ROULADE RECIPE | DIANASAUR DISHES | CHICKEN ...
Jun 25, 2011 - This simple recipe for chicken stuffed with cheese, tomatoes and basil makes a fancy main dish and cost me $1 or less per person!
From pinterest.ca


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