Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

Ingredients

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

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...

View full recipe at Fine Cooking