Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

Photo by Scott Phillips
Ingredients
- 4 boneless, skinless chicken breast halves (about 1-½ lb. total), rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 8 oil-packed sun-dried tomato halves, drained
- 1 lemon, cut into wedges
- 8 fresh basil leaves, rinsed and patted dry
- 4 oz. fresh goat cheese, crumbled
- 1 cup plain dry breadcrumbs, spread on a plate
- + 1 more ingredients
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- 2 large eggs, beaten in a small bowl
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 t...
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