Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes
Photo by Scott Phillips

Ingredients

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

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

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