GOAT CHEESE-STUFFED CHICKEN ROULADES WITH KALE & COUSCOUS SALAD
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
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
Provided by Kelsey Nixon
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
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
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
Provided by Deborah Bernstein
Categories Chicken Mushroom Bake Goat Cheese Basil White Wine Bon Appétit New York
Yield Serves 4
Number Of Ingredients 16
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
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
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
Provided by Zeke
Number Of Ingredients 2
Steps:
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CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE
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
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
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
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
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
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
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
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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