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 WITH GOAT CHEESE AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
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.
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
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.
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.
More about "chicken roulades stuffed with goat cheese basil and sun dried tomatoes recipes"
GOAT CHEESE-STUFFED CHICKEN ROULADES RECIPE | HELLOFRESH
Web Apr 15, 2015 1. Preheat oven to 375 degrees, Finely chop the sun-dried tomatoes and add to a small bowl with the goat cheese. Season with …
From hellofresh.com
Cuisine MediterraneanCalories 916 per servingTotal Time 40 mins
From hellofresh.com
Cuisine MediterraneanCalories 916 per servingTotal Time 40 mins
SUN DRIED TOMATO AND GOAT CHEESE STUFFED CHICKEN …
Web Feb 6, 2008 Heat the oil in a pan. Add the shallot, sugar and garlic and saute until the shallots are tender, about 3-5 minutes. Place shallots in a bowl and mix in the balsamic vinegar. Add the sun dried tomatoes, …
From closetcooking.com
From closetcooking.com
STUFFED CHICKEN THIGHS WITH SPINACH AND GOAT CHEESE
Web Oct 30, 2017 Preheat the oven to 350°F. In a medium size bowl, mix the goat cheese and the cream cheese together until smooth. Stir the spinach, artichoke hearts, sun-dried tomatoes, basil, kosher salt and freshly …
From foodiecrush.com
From foodiecrush.com
GOAT CHEESE STUFFED CHICKEN BREASTS - COOKIN' CANUCK
Web Mar 6, 2013 ½ cup goat cheese softened ¼ cup sun-dried tomatoes not packed in oil, chopped 1 ½ cups packed fresh spinach leaves, thinly sliced ¼ teaspoon salt ¼ teaspoon pepper The Chicken: 4 boneless skinless …
From cookincanuck.com
From cookincanuck.com
THIS CHICKEN ROULADE RECIPE IS FULL OF COLOR AND FLAVOR …
Web Aug 21, 2019 In a large frying pan, heat 1 tablespoon oil over medium heat.Add the onion, and cook until softened and lightly golden. Add the garlic, and season the mixture with salt and pepper. Cook for 1 minute, …
From foodal.com
From foodal.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUN-DRIED …
Web 1 cup boiling water ⅓ cup sun-dried tomatoes, packed without oil 2 teaspoons olive oil, divided ½ cup chopped shallots, divided 1 ½ teaspoons sugar 3 garlic cloves, minced 2 ½ tablespoons balsamic vinegar, divided …
From myrecipes.com
From myrecipes.com
ITALIAN STYLE GOAT CHEESE STUFFED CHICKEN BREASTS
Web Nov 1, 2018 Preheat oven to 375F. Make the filling by stirring together all the ingredients in a small bowl. Set aside. Stand chicken breast on it's side. Using a sharp knife, cut a slit in the top of the chicken breast, about 1/2 …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
CRISPY CHICKEN WITH GOAT CHEESE & SUN DRIED TOMATOES
Web Apr 11, 2018 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. 5 ounce goat cheese log, ½ cup mayonnaise, …
From momsdinner.net
From momsdinner.net
CHICKEN ROULADE (STUFFED CHICKEN ROLL) - A SPICY PERSPECTIVE
Web Dec 14, 2022 Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper. Then top with eight large basil leaves. To roll, …
From aspicyperspective.com
5/5 (3)Total Time 50 minsCategory Main, Main CourseCalories 278 per serving
From aspicyperspective.com
5/5 (3)Total Time 50 minsCategory Main, Main CourseCalories 278 per serving
ROASTED CHICKEN ROULADE WITH SUN-DRIED TOMATO, SPINACH AND …
Web Jan 9, 2002 12 large spinach leaves, stemmed. 8 teaspoons (2 ounces) goat cheese. 1 tablespoon olive oil. 1. Heat the oven to 400 degrees and line a jellyroll pan with …
From latimes.com
From latimes.com
CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL, AND SUN-DRIED …
Web Chicken Roulades Stuffed with Goat Cheese, Basil, and Sun-Dried Tomatoes recipe: Try this Chicken Roulades Stuffed with Goat Cheese, Basil, and Sun-Dried …
From bigoven.com
From bigoven.com
CHICKEN ROULADES WITH MARINATED TOMATOES - GOOD HOUSEKEEPING
Web Aug 8, 2019 Carefully add roulades, seam side down, and cook, turning until browned on all sides, 6 to 7 minutes. Transfer to oven and bake until cooked through, 8 to 9 minutes …
From goodhousekeeping.com
From goodhousekeeping.com
SUN-DRIED TOMATO GOAT CHEESE STUFFED CHICKEN BREASTS
Web Apr 27, 2021 In a small bowl combine the sun-dried tomatoes, goat cheese, oregano and lemon zest. Set aside. Place the chicken breasts on a cutting board. Start at the top …
From acedarspoon.com
From acedarspoon.com
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE : RECIPES : …
Web 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.
From cookingchanneltv.com
From cookingchanneltv.com
CHICKEN ROULADE WITH SUN-DRIED TOMATO, SPINACH AND GOAT …
Web Jul 7, 2010 Ingredients 1/2 cup sun-dried tomato pesto* 12 large spinach leaves, washed, dried and stemmed 8 teaspoons (2 ounces) goat cheese 4 boneless, skinless chicken …
From momtastic.com
From momtastic.com
CHICKEN ROULADE STUFFED WITH SMOKED BACON, SPINACH & GOUDA
Web Jul 15, 2021 Allow to cool slightly, then coarsely chop and set aside. Place the spinach and chipotle pepper in a large bowl and mix thoroughly; gently fold in the Gouda cheese …
From thespruceeats.com
From thespruceeats.com
SUN-DRIED TOMATO AND GOAT CHEESE STUFFED CHICKEN
Web While the chicken bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the broccoli and 2 tbsp water (dbl for 4 ppl). Cover and …
From hellofresh.ca
From hellofresh.ca
You'll also love