Chicken Roulades Stuffed With Goat Cheese Sun Dried Tomatoes Recipes

CHICKEN ROULADES WITH GOAT CHEESE AND SUN DRIED TOMATOES

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.

GOAT CHEESE-STUFFED CHICKEN ROULADES WITH KALE & COUSCOUS SALAD

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!

CHICKEN ROULADE

Steps:

• Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
• Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
• Sprinkle the tomatoes evenly on the smooth side of the cutlets.
• Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
• Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
• Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.