Goat Cheese Chicken Roulades
From ethoits 14 years ago
- 30 minutes to make
- Serves 2 people
Simple but yummy! One of the few meat-based dishes I actually like.
Ingredients
- 4 skinless, boneless chicken breasts, pounded thinner shopping list
- 3 oz goat soft goat cheese (herbed, plain - whatever you like!) shopping list
- arugula shopping list
- salt shopping list
- fresh ground black pepper shopping list
- 1 tbs olive oil shopping list
How to make it
- Preheat the oven to 425.
- If the chicken breasts are really thick, pound them until it's easier to roll them up. Wash and dry them. Season them on both sides with salt and pepper.
- Crumble the goat cheese and layer with the arugula (trim off any big arugula stems) on top of each breast.
- Roll up each breast and secure with tooth picks.
- In a large oven-safe skillet heat the oil until it's good and hot, but not smoking, on medium-high heat. Put the breasts in the pan seam side down. Cook about 2 minutes until it's golden brown. Flip and repeat on the other side.
- Put the skillet in the oven and cook about 10 minutes. Remove the tooth picks. If you want, serve as they are or cut them crosswise.
- Serve with something like rice pilaf and a vegetable side (I like roasted broccoli or steamed asparagus).
- You can also add bacon, use spinach instead of arugula or pick your favorite soft cheese (Boursin, for instance) instead of goat cheese.
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